gluten is a protein found in some grains
It gives the elasticity or stretch to dough. Since it is a protein, you can form an allergy to it just like you would to peanuts; sometimes a person's body reacts to gluten as if it is a foreign invader and responds to it like it would to a bacterial infection. It is tough to find a replacement for it in all kinds of baked goods especially bread. Also, wheat derived additives are put into many types of food that you wouldn't think have wheat in them. That's why most people find it hard to go gluten free.
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