grains, including wheat, spelt, rye and barley.gluten consists of two proteins... gliadin and glutenin. it is the gliadin part that people react negatively to. when flour is mixed with water, gluten forms a sticky cross-linked network of proteins, giving elastic properties to dough and allowing bread...
grains, including wheat, spelt, rye and barley.gluten consists of two proteins... gliadin and glutenin. it is the gliadin part that people react negatively to. when flour is mixed with water, gluten forms a sticky cross-linked network of proteins, giving elastic properties to dough and allowing bread...
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