What is gluten?
Gluten is a protein found in the wheat, rye, barley and triticale (a cross between rye and barley). It works as a binding agent in the manufacturing of processed foods to give the food shape. As an ingredient gluten has two sub-proteins – glutenin and gliadin, which are natural and can be extracted, concentrated and added to food and other products to add protein, texture and flavor.
Common Uses of Gluten:
– Primarily used in the milling & flour industry and in bakery products.
– Holds bread together, helps dough rise, gives bread its unique texture and shelf-life.
– Used in certain cold cuts, fish and pasta preparations.
– Plant-based foods to provide high nutritional values supplementing or partially replacing animal proteins in human nutrition.
Common Sources of Gluten:
Varieties and Derivatives of Wheat:
•khorasan wheat (kamut)
Malt in Various Forms:
•malted barley flour
•malted milk (milkshakes)
•malt flavoring malt vinegar
•flavors and flavor enhancers
•processing aids brewer’s yeast
Surprising Sources of Gluten:
•bullion and broths
•condiments (ketchup, mayonnaise)
•gravy / marinades
•imitation meat and seafood
•items labeled “wheat free”
•oats (unless certified gluten-free)
•processed meats (hot dogs)
•soy sauce / beverages
Disclaimer: This post is for information purposes only. Any questions or concerns regarding the information provided can be checked on the Government of Canada website here.