What is Gluten, In Which Foods is it Found?

a. What is Gluten? Gluten is a natural protein complex found in varying amounts in certain grains such as barley, rye, and wheat, as well as products made from them. This complex is actually formed by the combination of two molecules called gliadin and glutenin. Gluten essentially provides the dough's elasticity in bread production, its ability to retain gas and moisture during the fermentation process, and helps maintain the structure of the bread during baking.

b. In which foods is it found?: Gluten can be present in varying amounts in various foods made primarily from grains such as wheat, barley, and rye, especially bread and bakery products. People with celiac disease or gluten sensitivity should avoid all food products that list barley, rye, or wheat in the ingredient list or indicate on the label that the product is made with wheat, gluten, or gluten-containing components. These products include: Breads Foods fried with breading such as schnitzel Brewer's yeast Cakes Crackers Meatballs or meatball buns (if flour or bread crumbs are used as a binder) Pasta Pastries Pies Pizza Simit Mayonnaise and sauces Salad dressings Soups containing flour Beer

Old wheat varieties (heirloom wheats) contain less gluten and have a more digestible gluten structure; whereas new hybrid wheat varieties contain higher gluten and have a more elastic gluten structure, making them preferred for industrial bread production. The long-chain gluten structure of modern wheat varieties can cause digestive issues in some people, while old wheat varieties may be easier to digest. Oats, on the other hand, do not contain gluten. However, since they are often stored, transported, or processed together with gluten-containing grains, there is a possibility of cross-contamination (when a gluten-free product comes into contact with another product or equipment containing gluten).

The following food ingredients are gluten-free: • Wheat-based glucose, including dextrose • Wheat-based maltodextrin • Barley-based glucose syrup or wheat-based glucose syrup • Cereal-based distilled alcoholic beverages (such as whiskey)

Notes: • All components ending with "-ose" are gluten-free because starch sugar cannot contain gluten. • Additives expressed with E-numbers are always gluten-free because allergens cannot be hidden behind E-numbers. • If a food contains gluten-containing substances (including E-numbers), it must be indicated on the label. • Products labeled gluten-free are not guaranteed to be completely gluten-free. Products with a gluten-free label may contain gluten up to the safe lower limit of 20 mg/kg.