Gluten | Wawawiwi AI

Gluten is a complex of proteins, primarily gliadin and glutenin, found in wheat, barley, and rye. It's the essential component that gives dough its elasticity and baked goods their chewy texture. While indispensable for traditional baking, gluten has become a focal point of dietary controversy due to its role in celiac disease, non-celiac gluten sensitivity, and wheat allergies. Understanding gluten involves navigating its biochemical properties, its impact on human health, and the burgeoning market for gluten-free alternatives.