Just exactly what is gluten? Good question, sir. Gluten is a unique kind of protein that is usually present in wheat, rye and barley among other things that are considered carbs. There is a perception among some people that gluten is bad for you or unhealthy because some people can not properly digest it. However this can be labeled a myth or untruth about gluten. When dealing with your health or nutrition it is best to stick to facts and facts alone.

Because gluten is present in several of the mainstays of the grain family, it is most often found in bread as well as cereal ,many people are of the mistaken belief that gluten means grain. Again this is untrue. However, simple inclusion in the grain family does not ensure that a food stuff will contain gluten. For instance, there are several types of grains that do not include gluten at all. Examples of these include wild rice, millet, amaranth, quinoa, oats, soybeans, sunflower seeds and buck wheat. Still, one can be certain that many of the most popular grains and cereals contain gluten. This is true.

So just what is gluten? Gluten has many unique characteristics. For instance it is not water soluble and can be eliminated from wheat flour by a thorough rinse of the dough followed by a vigrous knead of the dough. The dough must be kneaded until all of the starch has been removed from it. Thus it is a somewhat difficult process and many with a gluten sensitivity choose to avoid glutenous grains all together rather than endure this process.

Gluten, in bread, causes many of the distinguishing properties that are inherent in the food stuff called bread. In bread it is gluten that causes elasticity which gives the bread its malleable, chewy texture. Because of this when gluten is removed from dough it possess a puddy-like, sticky composition. Another characteristic of gluten is that is tough. It is gluten that gives certain bread products such as pizza dough and bagels their dense, chewy characteristics. Gluten also retains gases that are released during the process of fermentation that bread undergoes when it is still in its dough form. As a result of this retention, bread will rise before baking taking on an airy form. Another facet of gluten is that it, along with starch,  serves to hold the shape of a cooked loaf of bread. Gluten is also party responsible for the “staling” of bread.

But that alone does not answer the question of what is gluten. It has other features as well. Another characteristic of gluten is that it can take on fluids, allowing it to “soak  up” liquids. It is this quality of gluten which gives bread its absorbent features. Due to this gluten can serve as an imitation meat and is frequently used in that capacity by vegetarians. Because of this many individuals who follow a gluten free diet do not eat imitation meat or imitation meat products. Many of these products contain significant amounts of gluten.

Approximately .5% - 1% of the general population suffers from a disease called celiac disease. Celiac disease can result in serious complications and even death.This disease causes an improper immune reaction to gluten and as a result gluten must be eliminated from the diet of individuals who suffer from this disease.  Therefore, only diets can that are 100% gluten-free will suffice for this substantial minority.

So in a nutshell that answers the question of what is gluten.