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2. Gluten - Wikipedia

   en.wikipedia.org/wiki/Gluten

   Gluten-free" is defined as 20 parts per million of gluten or less and "very low gluten" is 100 parts per million of gluten or less; only foods with cereal ingredients processed to remove gluten can claim "very low gluten" on labels. [89]

3. Gluten-free diet - Wikipedia

   en.wikipedia.org/wiki/Gluten-free_diet

   Wheat allergy has a fast onset (from minutes to hours) after the consumption of food containing wheat and could be anaphylaxis. [25] [54] The management of wheat allergy consists of complete withdrawal of any food containing wheat and other gluten-containing cereals. [8] [54] Nevertheless, some people with wheat allergy can tolerate barley, rye ...

4. Gluten-related disorders - Wikipedia

   en.wikipedia.org/wiki/Gluten-related_disorders

   Wheat allergy has a fast onset (from minutes to hours) after the consumption of food containing wheat and could be anaphylaxis. [15] [45] The treatment of wheat allergy consists of complete withdrawal of any food containing wheat and other gluten-containing cereals. [45] [46] Nevertheless, some people can tolerate barley, rye or oats. [47]

5. The 32 Healthiest Cereals You Can Buy at the Grocery Store - AOL

   www.aol.com/32-healthiest-cereals-buy-grocery...

   Gluten-Free Cereals 22. Gr8nola. gr8nola. ... The cereal is also free of wheat, made with organic sprouted whole grain brown rice, organic coconut sugar and unrefined salt instead.

6. 7 Dietitian-Approved Gluten-Free Cereals To Add to Your ... - AOL

   www.aol.com/7-dietitian-approved-gluten-free...

   If you stick to a gluten-free diet, you know that some parts of the grocery store are easier to navigate than others. According to registered dietitian Holly Layer, RD, if you don’t have celiac ...

7. Breakfast cereal - Wikipedia

   en.wikipedia.org/wiki/Breakfast_cereal

   Breakfast cereal companies make gluten-free cereals which are free of any gluten-containing grains. These cereals are targeted for consumers who suffer from gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity and wheat allergy, among others. [34] [35] Some companies that produce gluten-free cereals include Kellogg's ...

8. A Guide to Different Types of Flour and When to Use Them - AOL

   www.aol.com/guide-different-types-flour-them...

   Hard wheat has a higher protein content for strong gluten bonds, ideal for making pasta and bread basket goodies. Soft wheat has a lower protein content that turns out light and tender baked goods ...

9. Gliadin - Wikipedia

   en.wikipedia.org/wiki/Gliadin

   Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed.