It is particularly rich in foods such as Barley, Wheat, Rye, etc.
Not only proteins, gluten gives elasticity and ‘chewy' texture to baked goods
Since gluten is the skeleton of the dough, without this means you have to make adjustments in the portion of other ingredients. A usual way is to add starch, such as tapioca starch, to enhance the binding power of the dough and improve the skeleton.
In 2012 sixteen of the world’s leading gluten researchers summarized the present scientific view on gluten related disorders in a consensus statement.
Main forms of gluten reaction are recognized:
Gluten sensitivity and celiac disease in autism
Celiac disease is a chronic immune mediated inflammation of the small intestine in genetically susceptible individuals, with symptoms such as diarrhoea, constipation, abdominal pain, abdominal bloating, deficiency of nutrients such as calcium, iron, etc. Gluten cause an inflammatory reaction in the intestine membrane causing flattening of the intestinal mucosa. Gliadin causes the mucosa to release a substance called zonulin which cause the mucosa to become leaky so that undigested gluten and other harmful substance can cross the intestinal wall into the blood stream. The mucosa also becomes unable to perform a normal uptake of nutrients. This is being known as the “leaky gut”
At least one child with autism out of 30 could suffer from celiac disease. The majority of children with autism are gluten sensitive. Since gluten sensitivity is not related to antibodies and there are no biomarkers in blood, the only way to diagnose this condition is to study how health and well being improve by eliminating gluten.
Two controlled randomized clinical studies of diet intervention in autism have been published. Children in the diet group who put on a gluten and casein free diet showed significant improvement while there was no change in the control group. Children’s attention improved and they became less aggressive, less hyperactive and started to talk more. The diet helps two thirds of the children. In children with ADHD or ADD a gluten free diet often improves behavioural symptoms, and in autism behavioural and neurological symptoms usually improve.
"Wheat allergy" can be diagnosed by blood test and detection of IgE antibodies. Many people who show no positive antibody tests for gluten can still have severe symptoms after eating gluten, such as abdominal pain, eczema or rash, headache, “foggy mind”, fatigue, diarrgea, depression, joint pain etc. This condition is called "gluten sensitivity".
A study by the American neurologist, David Perlmutter, stated in his book “Gain Brain” that in his experience his patients improved their symptoms with a gluten free diet (6). He suggested that gluten sensitivity can impair cognitive functions and cause dementia. A lethal disease triggered by gluten causing inflammation in the white matter of the brain is gluten encephalopathy.
Bloating is one of the symptoms of getting a reaction from gluten.
Gluten-free food tastes gross?
Gluten-free foods usually use other grains instead of wheat, such as rice, brown rice, glutinous rice, buckwheat, sorghum, teff, etc.
The ingredients are non-traditional, but it does not necessarily mean that it tastes gross!
Gluten-free can be made as cakes, cookies and breads, and you can eat well without allergies!