Simple Answers to Common Questions

What is gluten? Isn't it surprising how many people ask you that question?

Here's our simple answer:
Gluten is the general name for one of the proteins found in wheat, rye and
barley. It's the glue that holds together baked goods and pasta. It gives
elasticity to dough, helping it to rise and to keep its shape, and often giving
the final product a chewy texture.

Of course, those of us with gluten sensitivity know that it can also hide
in other places such as "natural flavors," modified food starch, MSG,
lecithins, textured vegetable protein, emulsifiers, soy sauce, prescription
and over-the-counter drugs, even some vitamins.

Did you know that you can even pick up traces of gluten by
licking an envelope because the glue might contain wheat?

What are some of the other questions about gluten or celiac that
you're most often called upon to answer? We'll do our best to provide
simple answers -- and this is a good place for you to share yours.