These days, it is nearly impossible to walk down any aisle in the supermarket without seeing a product prominently labeled as being gluten free. This is because avoiding gluten is the lastest dieting/healthy-eating craze that is sweeping the nation.
For those that are not familiar with gluten, it is a protein compound found in wheat and other similar grains, such as rye and barley. Gluten is important in many baked goods, as it gives the elastic properties to dough and helps it rise. It also gives food a chewy texture that most people enjoy. Gluten is also an important source of protein for much or the world’s population and is added to a variety of foods. Continue reading