Tag: Gluten proteins

Standard baking, frying, or grilling temperatures are not high enough to destroy gluten, even though they can eliminate bacteria. When gluten is cooked, its proteins undergo a crucial transformation called denaturation, but this process does not make it safe for individuals with celiac disease or gluten sensitivity.

According to the National Celiac Association, it's a common misconception that heat can eliminate gluten from food. This critical fact has serious implications for those with celiac disease or non-celiac gluten sensitivity, who must understand why cooking does not get rid of gluten.