Every Question You Ever Had About Going Gluten-Free — Answered
Every Question You Ever Had About Going Gluten-Free — Answered

May 7th 2019

Phoebe Lapine is part of the mbg Collective, a curated group of their most trusted wellness advisers. Since 2009, mbg has had the brightest, most passionate, and mission-driven leaders in wellness share their intimate stories and world-class advice.

What is gluten?

Despite 20 million Americans reportedly eating gluten-free on a regular basis, when Jimmy Kimmel stopped unsuspecting pedestrians on the street to ask a simple question—what is gluten?—very few had a clue.

So let’s spell it out, shall we?

Gluten is a type of protein that’s found in many grains, primarily wheat by-products and varietals like wheat berries, semolina, spelt, farro, kamut, einkorn, and durum. Other grains that contain gluten include rye and barley.

The protein itself acts as a binder. As a bread or pasta dough is worked, the gluten content develops, acting as the glue for baked goods and giving them that spongy elasticity.

To read the rest of this article and to learn about living a gluten free lifestyle, visit mindbodygreen.

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