Gluten-free products
Gluten-free products are food and beverage items that do not contain gluten, a protein found in wheat, barley, and rye. These products are suitable for individuals with celiac disease, gluten intolerance, or those following a gluten-free diet. They often use alternative grains and flours to replace wheat, providing options for individuals who need or choose to avoid gluten in their diet.
"Gluten-free" means that a product or food does not contain gluten. Gluten itself is a mixture of two proteins, gliadin and glutenin, classified as storage proteins. These proteins are naturally present in certain grains, primarily wheat, but also in related grains like barley, rye, and triticale. When combined with water and subjected to mechanical manipulation, such as kneading dough, glutenin and gliadin interact and form a network of gluten, which acts as a binding agent and gives elasticity to dough, helping it rise and maintain its shape.
Because gluten carries so much of the structure in conventional baked goods, removing it is a formulation and processing problem, not simply a substitution. For individuals with certain medical conditions or dietary restrictions, however, consuming gluten can be harmful. Celiac disease is an autoimmune disorder in which the immune system reacts to gluten, damaging the lining of the small intestine. People with non-celiac gluten sensitivity may experience gastrointestinal symptoms such as bloating, abdominal pain and diarrhea when they consume gluten. In people with a wheat allergy, the immune system reacts and leads to allergic symptoms such as hives, itching, difficulty breathing, and in severe cases, anaphylaxis.
Common replacements used in gluten-free products include gluten-free flours such as rice, coconut, quinoa, chickpea and buckwheat; whole foods, meaning unprocessed foods such as fruits, vegetables, lean meats, fish, eggs and dairy; gluten-free grains and seeds such as corn, quinoa, amaranth, millet, sorghum and teff; gluten-free thickeners and binders such as cornstarch, arrowroot starch, tapioca starch and potato starch; and gluten-free condiments and sauces. Individuals should consult a healthcare professional or a registered dietitian for personalized advice and guidance on following a gluten-free diet.