noun a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough
Gluten is a protein found in wheat, barley, and rye, and is commonly associated with celiac disease and gluten sensitivity.
Gluten is often used as a binding agent in food products such as bread, pasta, and baked goods.
Gluten-free diets have become popular as a way to manage various health conditions, leading to an increase in gluten-free products in the market.
Researchers study the effects of gluten on the body, particularly in relation to autoimmune diseases like celiac disease.
Gluten plays a key role in the structure and texture of baked goods, and its presence or absence can impact the final product.
Gluten is a common consideration for individuals following specific diets or meal plans, such as those focused on weight loss or muscle building.
Gluten may be mentioned in articles or books about nutrition, food allergies, or health trends.
Psychologists may discuss gluten intolerance or its impact on mental health in their research or therapy sessions.
Nutritionists often advise clients on gluten-free diets for those with celiac disease or gluten sensitivity.
Chefs may create gluten-free recipes or cater to customers with gluten allergies or dietary restrictions.
Doctors may diagnose and treat patients with celiac disease or gluten-related disorders.