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Gluten-free products
Gluten-free products
GLUTEN- FREE PRODUCTS "Gluten-free" means that a product or food does not contain gluten. Gluten is a mixture of two proteins, classified as storage proteins. GLUTENIN GLIADIN 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 proteins interact and form a network of gluten. It acts as a binding agent and gives elasticity to dough, helping it rise and maintain its shape. For individuals with certain medical conditions or dietary restrictions, consuming gluten can be harmful: Celiac Disease An autoimmune disorder in which the immune system reacts to gluten, damaging the lining of the small intestine. Non-Celiac Gluten Sensitivity People with non-celiac gluten sensitivity may experience gastrointestinal symptoms, such as bloating, abdominal pain, and diarrhea, when they consume gluten. Wheat Allergy In people with a wheat allergy, their immune system reacts, leading to various allergic symptoms, such as hives, itching, difficulty breathing, and in severe cases, anaphylaxis. Common replacements Gluten-Free Flours (Rice, Coconut, Quinoa, Chickpea, Buckwheat etc.) Whole Foods ( unprocessed foods such as fruits, vegetables, lean meats, fish, eggs, and dairy etc.) Gluten-Free Grains and Seeds (Corn, quinoa, amaranth, millet, sorghum, teff etc.) Gluten-Free Thickeners and Binders (cornstarch, arrowroot starch, tapioca starch, potato starch etc.) Gluten-Free Condiments and Sauces NOTE: Consult with a healthcare professional or a registered dietitian for personalized advice and guidance on following a gluten-free diet.
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