Gluten is the primary protein in wheat and other grains (barley, rye, and spelt). When gluten flours are mixed with water they create a 3D network, which gives dough elasticity and viscosity. This makes things like pizza (super doughy) a nightmare for people with gluten sensitivity. For those with Celiac Disease or a gluten sensitivity, gluten can cause multiple health problems.
DISCLAIMER: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. CHI encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
