gluten

• wheat flour contains two proteins called gliadin and glutenin
• when moisture such as water is added to and kneaded into wheat flour, the protein gluten is formed
• gluten is a product found in wheat, rye and barley
• gluten free flour is made from rice, potato, tapioca, maize and buckwheat flours
• most people with coeliac disease can tolerate oats however they can cross contaminate with gluten containing grains in the manufacturing process
• gluten is in lots of unexpected products such as stocks, some drinks, ketchup etc
• when fat is rubbed into flour, this stops gluten from being formed