What is gluten? It’s complicated
» » » What is gluten? It’s complicated

What is gluten? It’s complicated

posted in Blog, Pies | 0

Share This:

What is gluten? It’s complicated. I’m going to break down the description of what it is so you can make an informed choice.

There are two parts to gluten, Gliadins are known for their role, along with glutenin, in the formation of gluten.

pastry crusts GF

People with gluten-sensitive enteropathy this is a severe form of celiac disease are sensitive to α, β, and γ gliadins. Those with WD urticaria and Baker’s asthma are sensitive to ω-gliadins.

Gliadin is:
Gliadin is a class of proteins present in wheat and several other kinds of grain within the grasses considered wheat. Gliadins, which are a component of gluten, are essential for giving the dough the ability to rise properly during baking.

Gluten is:
Gluten is split about evenly between the gliadins and glutenins, although there are variations found in different grain sources.

Gliadin is the water-soluble component of gluten, while glutenin is insoluble. There are three main types of gliadin (α, γ, and ω), to which the body is intolerant in coeliac or by having celiac disease.

Gluten, named from the Latin gluten meaning glue, it’s a substance that gives elasticity to dough helping it to rise and to keep its shape. It is found in many staple foods in the Western diet.

Gluten is a general name for the proteins found in wheat like wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT®, Khorasan wheat, and einkorn, rye, barley, and triticale is a cross between wheat and rye. 

The overall reason more people are becoming gluten-free is because of the over- processing of our food, like flours in this case.

After speaking with David at Capay Four Mill he talked to me about the challenges of more and more people being affected by the use of Gluten in their breads & diets.

As far as Gluten-free flours – there are many that you can buy now, however, the commercialization of milling flour for baking still creates a problem. Having Microbial and bacterial contamination, in the milling practices creates havoc for people with gluten free diets.

What can be done about decreasing the gluten in gluten-free flours?

1. Read the labels of what’s in the flour
2. Know what the ingredients are and what they mean
3. Know what GMO-free really means
4. Buy from small-batch companies
5. Buy from your local flour mill producers like Capay Mills.

These are the best chances to avoid the gluten in the flour whether you are going for less or no gluten. Some say if, it’s says “Flour,” it’s wheat flour, I disagree with this, as it could mean sorghum flour, tapioca flour, rice flour and the like. Just be aware the – word flour is a description.

The Pie Princess signature

Leave a Reply