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Gluten-free and dairy-free cuisine

Gluten-free and dairy-free cuisine
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Gluten-free and dairy-free cuisine
Reference : CC14
Gluten is a protein fraction present in certain cereals in a smaller or larger quantity. Thus, gluten is found in wheat and barley flour, but not in rice or coconut flour. [As a reminder, grains contain sugar (starch) and protein (gluten)].
Gluten is composed of 2 protein fractions, Glutenin and Prolamin,
the last being the most toxic fraction of gluten. For example, wheat contains gluten (glutelin) and gliadin (prolamin) which form gluten, indispensable for the elasticity of bread, because it captures air bubbles. Wheat prolamin (gliadin) is one of the most studied prolamins.
There are other toxic prolamins,
for example secalin from rye, hordein for barley, zenin from corn or avenin from oats. Because of this, they should be avoided in the diet of those with gluten intolerance. But depending on the amount, the risk is minimal.
It is important to know the level of prolamins in the grain to assess the level of toxicity.
Do not forget ! All cereals contain gluten! The differentiation is made only by the level of prolamin which will determine the possibility of consumption when the person in question is gluten intolerant.
2025-12-31 8.008,00 €
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