from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The mixture of proteins, including gliadins, found in wheat grains, that are not soluble in water and that give wheat dough its elastic texture.
- n. Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease.
from the GNU version of the Collaborative International Dictionary of English
- n. The viscid, tenacious substance which gives adhesiveness to dough.
from The Century Dictionary and Cyclopedia
- n. The nitrogenous part of the flour of wheat and other grains, which is insoluble in water.
- n. A glue-like animal secretion: for example, the sticky material secreted by swallows in nest-building.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
My question to them would be why do they think forcing the word gluten into the product's nomenclature is a solid marketing strategy?
FALCPA also requires the US Food and Drug Administration to develop and finalize rules for the use of the term gluten free on product labels.
For wheat, the term gluten includes the gliadin and glutenin protein families.
Yet despite the progress and the general feeling that most people are actually now at least familiar with the term gluten, most restaurants still do little to cater to diners with these specific needs.
Replace all sugary cereals, which lead to the famous 10: 00 a.m. fatigue, with toasted whole-grain gluten free-bread (kids love the corn-based version!)
The lining of the small intestine heals after gluten is removed from the diet.
Elimination of gluten from the diet improves the symptoms.
Does not contain gluten and it is often mixed with other, gluten containing flours for baking and cooking.
In mixtures with other gluten free binders and grains it is also a mainstay in gluten free breads.
An extra half tablespoon of vital wheat gluten is all it took, but had I not caught it in time these would have been more like handcuffs shackling me to the kitchen instead of supple snakes of chewy bread that I could shape and boil!