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2. Gluten - Wikipedia

   en.wikipedia.org/wiki/Gluten

   The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. [2] The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and ...

3. Gluten-free diet - Wikipedia

   en.wikipedia.org/wiki/Gluten-free_diet

   Gluten-free diet. A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of prolamin proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. [1] The inclusion of oats in a gluten-free diet remains controversial, and may depend ...

4. Seitan - Wikipedia

   en.wikipedia.org/wiki/Seitan

   Seitan. Seitan (UK: / ˈseɪtæn /, US: /- tɑːn /; [1] Japanese: セイタン) is a food made from gluten, the main protein of wheat. [2] It is also known as miànjīn (Chinese: 麵筋), fu (Japanese: 麩), milgogi (Korean: 밀고기), wheat meat, gluten meat, or simply gluten. It is made from vital wheat gluten, a flour-like substance ...

5. 6 Healthiest Gluten-Free Breads—and 3 To Avoid - AOL

   www.aol.com/6-healthiest-gluten-free-breads...

   SODIUM: 115 mg. CARBS: 21 g (Fiber: 4 g, Sugar: 1 g) PROTEIN: 2 g. Food for Life is known for making healthy bread. Though the brand has a few gluten-free options, we think the Gluten Free Flax ...

6. Switzerland Gluten-Free Food Tour: From Hotels to Groceries ...

   www.aol.com/switzerland-gluten-free-food-tour...

   Aromat – A traditional Swiss seasoning that may be used on a lot of foods, such as eggs, rösti, raclette, veggies, or soups. There seems to be some discrepancy whether this is gluten-free or ...

7. Coeliac disease - Wikipedia

   en.wikipedia.org/wiki/Coeliac_disease

   Coeliac disease (British English) or celiac disease (American English) is a long-term autoimmune disorder, primarily affecting the small intestine, where individuals develop intolerance to gluten, present in foods such as wheat, rye and barley. [10] Classic symptoms include gastrointestinal problems such as chronic diarrhoea, abdominal ...