Gluten

Gluten, is contained in the following cereals: wheat, rye, barley, unripe spelt grain, spelt, kamut, einkorn, urkorn, emmer, triticale and in a variation in oat. All conventional products made from these grains are, therefore, to be avoided strictly by celiacs (e.g. beer, bread, pasta, pizza, etc.).

Since gluten has essential qualities in the food technology, it is often used in an unexpected variety of products. Gluten emulsifies, gels, binds water, stabilizes mixtures and is a good carrier of flavors and is therefore used widely as an adjuvant. A close study of ingredients and the use of gluten-free labeled products is very important for a gluten-free diet.