Gluten
Gluten is an insoluble protein composite consisting of two proteins: gliadin and glutenin.
Gluten is found in certain grains such as wheat, rye and barley. It is responsible for the elastic consistency of dough and the chewiness of foods made from wheat flour, such as bread and pasta.
These foods cause problems for some people, like wheat allergy, celiac disease and non-celiac gluten sensitivity.
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