Gluten is found in grains such as wheat, semolina, kamut, barley, spelt, triticale, bulgur and rye and forms an elastic-type protein that helps bind molecules, causing flours to rise during baking. Its presence in certain flours contributes to a delicious, chewy bagel or bread dough; however, it is also an allergen for many people. Reactions to eating gluten may appear immediately or hours and days later. Gluten intolerance can cause serious autoimmune diseases such as rheumatoid arthritis, celiac and Crohn’s disease as well as a multitude of other symptoms ranging from irritable bowl syndrome to skin rashes and headaches.
Read more about Avoid These Surprising Top 5 Food Groups If You Have Gluten Intolerance And Wheat Allergies
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