gluten (wheat proteins)

Gluten is a group of proteins found naturally in wheat and related grains such as barley and rye. It gives dough its elastic texture, helping baked goods like bread to rise and maintain their shape. For most people, gluten is safe to consume. However, some individuals have gluten sensitivities or conditions like celiac disease, where gluten triggers immune responses that can damage the digestive system. For these people, avoiding gluten is essential for health. In summary, gluten is a protein complex that plays a key role in baking but can cause health issues for certain individuals.