Cereals Containing Gluten

Gluten is a structural protein complex naturally found in certain cereal grains, and the term usually refers to the elastic network of a wheat grain's proteins, primarily gliadin and glutenin, which forms when water is added and the dough is kneaded. The cited article says the grains that contain gluten include all species of wheat, barley, rye and some cultivars of oat, along with cross hybrids such as triticale, and that gluten makes up 75 to 85 percent of the total protein in bread wheat. It gives dough its elasticity and helps it rise and keep its shape, and it can trigger adverse inflammatory, immunological and autoimmune reactions in some people, disorders that include celiac disease and are treated by a gluten-free diet. Ingredients the atlas records as cereals containing gluten are grouped under this entry.