FAQs

This is a brief start on some gluten background.  There will be more to come, including links to more detailed information.  If you have more questions, post them here and I’ll try to answer them. 

So what is gluten anyway? 

Gluten is essentially glue.  It’s a protein compound present in wheat, barley, rye and some other grains that make the products made from them (such as flour-based baked goods or pasta) supple and sticky.  It’s absent in other grains such as oats*, rice, sorghum or quinoa, and it’s possible to make flour out of them or other substances such as potatoes or beans.  But because they don’t have gluten you then need a substitute to make the flour work as a baking tool.  This could be anything from xanthan gum to cheese.

*Oats are now thought not to contain gluten.  Many celiacs still do not eat them because of the likelihood of cross-contamination within the food factory with glutenous foods.

Is gluten intolerance an allergy?

Gluten reactions are not an allergy, but a different autoimmune response.  For those with the most serious form, Celiac Disease, the gluten proteins seriously damage the lining of the small intestine.  This leads to digestive issues such as diarrhea or stomach pain, and can even cause malnourishment because the body can’t process the food.  It can also lead to more serious intestinal and colon issues down the road (such as increasing the risk for cancer, infertility and osteoporosis).  Highly sensitive celiacs have an intolerance for any kind of gluten, so even the tiny amounts in something like soy sauce, gravy or other ‘stealth’ sources of gluten will make them ill.  Others can cheat a little, so while they can’t eat bread or pasta, they can tolerate small amounts of gluten in sauces, beer or even the occasional breaded cutlet.

Other people are convinced that gluten plays a role in hyperactivity disorders, and want to reduce gluten for that reason.  If you’re sensitive to gluten, it’s likely to run in your family or you’re more likely to be sensitive to other foods such as the casein in dairy products.

Gluten as a preservative

Because gluten also has preservative qualities, manufacturers have been increasing the amount of gluten in processed food and even plain flour for several decades now.  This may be contributing to the recent explosion of gluten intolerance.  Many people are trying to eat more whole grains because they are healthier, and the more they eat of them the more likely their body is to have a reaction.  This preservative quality also means many GF items have much shorter shelf lives and require freezing if you aren’t going to use them up in a day or two.

What are the ‘stealth’ sources of gluten? 

Often food additives such as caramel coloring, dextrin, plant protein, or food starch contain gluten, usually from wheat.  They can also be made with GF ingredients such as rice or corn, so they aren’t necessarily a deal breaker.  If you’re really sensitive, and have any doubts, call the company to find out for sure.  Other unexpected sources include soy sauce, flavored coffees, gravies, and even candy, which while it might not contain gluten as an ingredient is dusted with flour which does.