Derived from the Latin word meaning glue, gluten is a generic term for a mixture of proteins, fats and carbohydrates which, by adding water during kneading, form an elastic network. The resulting sticky mass allows breads to rise and retain moisture. Primarily, it is wheat protein that is categorised under the term ‘gluten’. Those suffering from Celiac disease or who have a gluten intolerance should avoid a variety of cereals including rye, wheat, barley and spelt.
