What exactly is gluten?

Gluten is a group of proteins found in certain cereals, mainly wheat, barley, rye and their derivatives. It is made up of two main proteins: gliadin and glutenin. These proteins belong to the prolamin and glutenin families. Gliadin is responsible for the extension of the dough, while glutenin gives it elasticity. The combination of gliadin and glutenin forms a three-dimensional protein network in the presence of water. This network gives wheat-based dough its characteristic viscoelastic properties (elasticity and stickiness), allowing it to be shaped, risen and transformed into various baked goods. When gluten binds with water, it forms a complex network that allows the dough to trap the gas produced by the yeast during fermentation, allowing bread and other bakery products to rise.

Handmade dough preparation.

Gluten is a staple food and is usually harmless.
It's important to note that gluten is harmless to the vast majority of people. It is specific to wheat and related grains such as barley and rye. These grains are a staple in many diets and can be found in various foods, including bread, pasta, cereals and baked goods.

Dough preparation

There are a number of gluten-free alternatives that are just as full of energy and contain even more nutrients.

As awareness of celiac disease and gluten sensitivity has increased, many gluten-free alternatives and products have become available for people who need to avoid gluten. These alternatives use grains such as millet, rice, corn, quinoa and gluten-free oats, which do not contain gluten. It is important to note that oats can be contaminated with gluten if they are grown near gluten-containing grains or processed in facilities that also handle wheat, barley or rye.

Rice as a source of gluten-free food

In short, gluten, a wheat protein, imparts viscoelastic properties to dough through the interplay of gliadin and glutenin proteins, forming a water-induced network that gives wheat-based dough its elasticity and stickiness. While gluten is a staple and benign to most, specifically associated with wheat, barley and rye, it's crucial to a variety of foods. However, as awareness of celiac disease and gluten sensitivity grows, gluten-free alternatives rich in energy and nutrients have emerged, using grains such as rice, quinoa and gluten-free oats to cater for those who need to avoid gluten.

Try Viva la Gaia!
Try our gluten-free pasta, corn gofio, psyllium fibre and flax seed that we have prepared for you in our Viva la Gaia online store.