Gluten

Introduction:

Gluten is a gluten protein that is a natural component of many cereals such as wheat, kamut, rye, spelt, einkorn, emmer, triticale and barley. Oats occupy a special position - they are considered to have only a low toxic effect.

Use/Preparation:

Due to its food technological properties, gluten is found in many foods as an additive. It helps to maintain the structure of baked goods and gives them a certain elasticity. It also serves as an emulsifier in cooking, binding water in sauces, for example. Especially in dips, sauces or ready-made meals from the supermarket, gluten is added as a binding agent.

Health:

In the autoimmune disease coeliac disease, there is a lifelong intolerance to the gluten protein. Wheat allergy and gluten sensitivity are differentiated from coeliac disease. In the case of wheat allergy, gluten does not play a role; only products containing wheat should be avoided. The clinical symptoms of gluten sensitivity occur when gluten-containing grains are consumed, but they also disappear when they are eliminated from the diet. It manifests itself in gastrointestinal symptoms ranging from fatigue and headaches to bone and joint pain. Products that contain no more than 20 mg/kg of gluten are described as "gluten-free".

Alternatives:

Gluten-free grains are rice, corn, buckwheat, amaranth, quinoa, millet, gluten-free oats. In baking and cooking, gluten-containing flour can be replaced by gluten-free flours made from the aforementioned (pseudo) grains, as well as almond or coconut flour, for example. Binding agents such as guar gum or locust bean gum can help in baking to achieve a similar consistency and baking properties of conventional flours.

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Average nutritional values	per 100 g