Gluten is an amorphous ergasticprotein found combined with starch in the endosperm of most cereals. It constitutes about 80% of the proteins contained in wheat and is composed of the proteins gliadine and glutenine. Gluten is responsible for the elasticity of kneaded dough which allows it to be leavened, as well as the "chewiness" of baked products like bagels.
Gluten can be extracted from the flour of wheat and other grains by washing the starch out. To this purpose, a simple dough of flour and water is rinsed with plain water and kneaded until the rinsing water remains clear and free from starch and bran. For chemical, non-food purposes, a saline solution provides better results. The remaining lump of gluten should have a stringy, sticky texture reminding of chewing gum.
In the process of baking, gluten is responsible for keeping the fermentation gases in the dough, allowing it to rise. After baking, the coagulatedd gluten ensures that the final product keeps its shape.
People with celiac disease have a hereditary, genetic predisposition to autoimmune reaction to gluten in their digestive system and must avoid it entirely. People with autism and autistic spectrum disorders, like Asperger's syndrome, may be sensitive to gluten and casein (a protein in milk). See more at gluten-free, casein-free diet.
Gluten is found in most cereals (e.g., wheat, rye and barley) and their end products. No gluten is contained in rice, soya, corn, buckwheat, and sunflower seeds, for example. Oats do not contain gluten, but are usually milled on the same equipment as other grains that do, and so are commonly contaminated.
