Gluten-free diets and food labels are becoming more and more predominant; but what is GLUTEN and why gluten free?
Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts, and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent, often hidden under "dextrin".
A gluten-free diet is the only acceptable treatment for celiac disease and wheat allergy.
Most foods that are marked "gluten free" contain no or a very small amount of gluten. Other items that are good alternatives, and most common replacement for wheat, in gluten-free diets are potatoes, corn, tapioca, and rice. Baking for gluten-free diets can be a challenge, but not impossible. Usually the flavor remains the same, but the texture of baked items changes, however with the right mix of ingredients the difference is barely noticeable.
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