Food and drink - Nutrition basics - Gluten - Nutrition
What is gluten?
Correct!
Gluten refers to certain storage proteins in grains. It occurs especially in wheat and related grains; rye and barley also contain gluten-like proteins. Gluten helps dough become elastic and keep its structure, among other things. For most people, gluten is not a problem, but people with celiac disease must strictly avoid it.
Gluten is a group of proteins in certain grains and affects the structure of dough.
