gluten content
Bread's binding measure
Gluten content refers to the amount of gluten—a protein found in wheat, barley, and rye—present in a food product.
The term appears frequently in food labeling and dietary discussions, particularly for people with celiac disease or gluten sensitivity: Check the gluten content before buying that bread.
Low or zero gluten content is a selling point for many packaged foods.
- bread productionManufacturing loaves from dough
- seitanFlavored wheat gluten
- wheatCereal crop for flour
- barleyGrain for malt
- sourdough starterFermented flour-water culture
pizza dough · stretchy · celiac disease · elastic · chewy · cross-linking · flour milling · high protein · wheat allergy · food labeling · ingredient list · elimination diets · gut health · protein · dough · flour · nutritional value · oats
- wheat farmingwheat field, wheat fields, wheat harvest, winter wheat, spring wheat
- grain qualityhardness, dockage, foreign material, grain size, purity
gluten contentgluten-free
Containing no wheat protein
rice flour · corn flour · almond flour · coconut flour · tapioca starch