Wheat grain has three parts: bran (outer shell) constitutes around 15%, the germ (a small part that sprouts) 4%, and endosperm (material that surrounds the germ) 81%.
All three parts contain macronutrients (protein, carbohydrates, and fat) and different micronutrients (vitamin B, vitamin E, iron, etc.) in different quantities.
E.g., bran has carbohydrates, iron, and vitamin B; germ has carbohydrates, vitamin E & protein, and endosperm has carbohydrates and a small amount of protein.
The protein found in the endosperm is a mixture of hundreds of small proteins, and two out of these 100s are gliadin and glutenin.
It is only when flour (which is mostly endosperm) is mixed with water that gliadin and glutenin bond together to form gluten.
Without water and mixing, there would be no gluten, and it is because of the formation of gluten that the bread is elastic (stretchy).
For some people, gluten causes problems – mostly two kinds: celiac disease and non-celiac gluten sensitivity (NCGS).
In celiac disease, gluten can cause inflammation and damage the lining of the small intestine, making it hard for the body to absorb ingredients.
This can cause belly pain, skin rashes, diarrhoea, bones diseases, fatigue, depression, and, in some cases, cancer.
Blood tests are conducted to test the likelihood of someone having celiac disease, and if signs are present, a biopsy is done to confirm.
Some people don’t have celiac disease, but they still feel symptoms when they eat gluten – this condition is called NCGS.
People who don’t have celiac disease or NCGS have no reason not to consume gluten as it is a good source of protein, iron, and vitamin B.
Other than wheat, barley and rye are also known to contain gluten.
Gluten-free products are made using corn, rice, tapioca & potato starch; gums, baking powder, baking soda, egg, etc., are used to bring elasticity.
