Category: Gluten

According to the Celiac Disease Foundation, vital wheat gluten is a processed derivative of wheat flour, which is used to create seitan. This meat alternative is produced by isolating nearly pure gluten from wheat, a process that makes it, pound for pound, the most concentrated source of gluten available.

According to the official Miller Lite website, the beer is made with water, barley malt, corn syrup, yeast, and hops. A common question that arises is, "Is Miller Lite brewed with wheat?", which, based on its publicly listed ingredients, is incorrect. The primary grain used is malted barley, not wheat.

Over 90% of commercially available artisan bread flour is made from hard wheat, which contains the gluten-forming proteins, gliadin and glutenin. In short, yes, artisan bread flour has gluten potential, and bakers rely on it for the chewy texture and signature rise of artisanal loaves.

Despite a common misconception, low gluten flours like spelt and rye still contain gluten and are not suitable for those with celiac disease. Understanding the difference between low-gluten and truly gluten-free ingredients is crucial for health and for achieving desired baking results. This article explores specific examples of low gluten flour and their unique characteristics.

Boasting vibrant anthocyanin antioxidants, purple wheat has been cultivated for centuries and is gaining popularity for its nutrient-rich profile. Despite its striking color and ancient origins, it is a variety of wheat, so the question remains: does purple wheat have gluten and is it safe for those with sensitivities?

A typical gluten-containing diet includes about 10–40 grams of gluten per day, with a single slice of wheat bread contributing a significant amount. The answer to how much gluten does normal bread have is complex, as the content varies greatly based on the flour, fermentation, and baking process.

Despite being an unleavened bread, traditional matzo is not gluten-free because it is made from wheat flour. This fact is critical for those with celiac disease or gluten sensitivities who must avoid all sources of the protein, prompting the creation of specialty gluten-free options.

Traditional Italian pasta is overwhelmingly made from durum wheat semolina, a grain that inherently contains gluten. However, the quality of the wheat, the milling process, and traditional preparation methods can significantly alter how the pasta affects different individuals. This means the story is more complex than a simple 'yes' or 'no.'

Studies have shown that long fermentation can significantly reduce complex gluten proteins in dough, making them more digestible for individuals with certain sensitivities. This ancient process leverages wild yeast and bacteria to transform flour, affecting gluten in profound ways.

According to the official General Mills ingredient list, Cinnamon Toast Crunch is made with whole grain wheat. This means the popular breakfast cereal is not gluten-free and contains gluten, making it unsafe for those with celiac disease or a wheat sensitivity.