In studies done on “Celiac disease,” it seems that about one percent of every population that eats wheat has gluten intolerance. Many of them have little or no intestinal problems, but manifest this allergy in other ways, such as with Heather.
What is gluten?
Gluten is a protein found in all grains. It’s what makes dough sticky and bread chewy. Because it makes the dough sticky, it holds in the gas that yeast produces, allowing bread to rise. Extra gluten is sometimes added to dough, such as bagels, to make them more chewy.
Why do people react to gluten?
Only the type of gluten found in wheat, rye, barley and spelt causes a reaction. The reason for this problem is
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