Can someone please explain what "gluten free" means? what is Gluten?

It's a component of wheat; some people are allergic.

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Gluten is something found in wheat, barley, rye, and sometimes oats and oatmeal, as oat is generally processed with wheat flour. Certain people have an intolerance, like a lactose intolerance, to it, and it can also be an allergy. Certain people can eat it, even if they have an intolerance, as it's very slight. Other people can't handle even a tiny bit of it, and can get sick. Again, some people just can't digest it.

Gluten free simply means that people who are allergic to it can eat or use whatever the gluten is not in.

Tl;dr: A protein found in flour and alcohol that makes some people sick. An allergen, too. It means people who are allergic to gluten can eat it.

Gluten is the sticky elasticky strands of protein in bread ( wheat, rye and barley) or other wheat and grain products. It's is what makes bread so elastic and chewy and pull-apart. It forms these sticky strands of starch which give bread products and cereal products it's bouncy srpingy form.

GLuten and starch can be separated by washing a load of dough under cold water- the white starchy stuff washes away and you're left with the gluten as a hard doughball. It tastes iron-y. It is the tangy mouthwatering taste that people love. SOme people react very badly to this gluten. It clogs up intestines, and can stop nutritents being absorbed while it is inthere. It can also make the lining of the intesting really sensitive and start to get hives. This is celiac disease. People can get it mildly, or severly. IN some cases they might need a biopsy- their intestine os too sensitive to handle gluten, rice, and other things ( intestinal diseases and IBS is a very very unkknown disease and has many different levels of severity) and have a hole in their bowel to let the waste out before going through the whole painful digestive process. Some or most people develop IBS and celiac during their lifetime and most do not start out life with it. It can disappear suddenly too, for real.

Gluten is added to so many processed foods, vegetarian ones too, to make them fuller, bigger and have better taste and texture. It is not law to label them always, as gluten is not thought to be a hazardous food, except to sufferers, it's not like a poison in general.

Bread and cakes, biscuits, and other bread and cereal items can definitely be made gluten free, either they take the gluten out of the wheat, OR it can simpley be a gluten free food you might not think, such as corn tortillas.

Gluten (from Latin gluten "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.

Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat - gliadin, which is alcohol soluble, and glutenin, which is only soluble in dilute acids or alkalis - compose about 80% of the protein contained in wheat seed.

Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from wheat gluten by lacking gliadin.

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Gluten is extracted from flour by kneading the flour, agglomerating the gluten into an elastic network, a dough, and then washing out the starch. Starch granules disperse in cold water, and the dispersed starch will be sedimented and dried. If a saline solution is used instead of water, a purer protein is obtained, with certain harmless impurities going into solution with the starch. Where starch is the prime product, cold water is the favored solvent because the impurities stay with the gluten.

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Gluten free is a term that means avoiding all grains that contain the protein gluten. Wheat, barley and rye are among the most common grains that contain gluten. Products labeled wheat free are not necessarily gluten free, since current labeling laws do not require companies to disclose barley or other gluten containing grains

Gluten is a protein found in wheat, barley, and rye. Some people can't eat this because they're allergic to it or have celiac disease. Others are gluten free because they think that it'll give them digestion issues or that it's why they're fat. Which annoys people who really are celiacs, because then people think they're faking it and don't take their questions about whether or not something has wheat in it seriously. Some are so sensitive that they can't even touch pots that cooked food with wheat in it.

Gluten is found in wheat, rice and barley. It is a protein to which many people are sensitive.

It gives bread products elasticity, and a resulting chewy texture.

Gluten free products are made with alternative flours- often rice, potato or tapioca.

Gluten is wheat protein that some people are allergic to and some people cant eat it.

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