What is Gluten Protein?

• Gluten is a type of protein found in certain grains & wheat kernels accounting for 85%-90% of the protein content. Also includes wheat, barley, rye, and spelt. It’s what gives dough its elasticity and helps it rise when baked.
• Gluten is made up of two proteins: gliadin and glutenin.
• It is a complex mixture of proteins, including gliadin and glutenin, that provides elasticity and a chewy texture to foods made from these grains, such as bread, pasta, and baked goods.
• Based on the above Image: Gluten proteins can be grouped into subgroups based on sulfur content and molecular weight and further classified based on their primary structure. 
• They are held together by strong forces, which contribute to the unique properties of gluten such as strength and texture. The gluten content and composition vary across different wheat varieties.

What does it do?

• For people with celiac disease, gluten can trigger an immune response that damages the lining of the small intestine.
• Gluten sensitivity can also cause discomfort and digestive issues, although it’s not as severe as celiac disease.
• Gluten-free diets have become popular in recent years, as more people have become aware of the negative effects of gluten.
• A gluten-free diet is challenging to follow, it’s essential for those who need it and can greatly improve their health and well-being.

Flours Containing the Most Gluten:

• Different types of wheat have different amounts of protein called gluten. Flours made from wheat with a lot of gluten are called “strong flours” and are used for making bread, bagels, pasta, and pizza crusts. Flours made from wheat with less gluten are called “weak flours” and are used for making cakes and delicate pastries.
• All-purpose flour is a type of flour that has a medium amount of gluten, around 12%. This makes it a good choice for many types of baking. 

Possible ways to bake without gluten:

Gluten is a protein that helps baked goods rise and have a chewy texture. Without gluten, bread won’t rise and baked goods will be heavy and dense. However, there are grains with little or no gluten that can still be used in baking, but they need some wheat flour added to help them rise. For example, rye bread contains more wheat flour than rye flour, and cornbread is made from a mix of cornmeal and wheat flour because corn lacks gluten.

Why do some people have gluten intolerance & not everyone is gluten intolerant ?

• First of all the exact cause of gluten intolerance is not fully understood, but it is thought to involve a combination of genetic and environmental factors.
• Gluten intolerance can refer to celiac disease, a condition where the body’s immune system reacts to gluten and damages the lining of the small intestine, or non-celiac gluten sensitivity, which causes similar symptoms but does not result in intestinal damage.
• Celiac disease is more common in people with certain genes, but not everyone with those genes will develop the condition.
• Non-celiac gluten sensitivity is more challenging to diagnose and may be caused by other factors besides gluten, such as the presence of other compounds in grains.
• Research suggests that changes in the modern diet and food processing practices may have contributed to the rise in gluten intolerance.
• As we know not everyone is gluten intolerant – so, it is relatively uncommon, it is important for those who have it to follow a strict gluten-free diet to avoid health complications.
• For those without gluten intolerance, there is no need to avoid gluten, and it can be a healthy part of a balanced diet.