All About Gluten

Gluten is Latin for glue. Gluten is the strong, sticky, stretchy protein that forms when wheat flour and water mix. It is remarkable stuff that gives structure to baked goods and helps wheat flour morph into many different foods like al dente pasta, fluffy waffles, crisp pastries, chewy artisan bread.

Where is gluten found?

In wheat, barley, triticale, rye, and brewer's yeast. Including all of their derivatives. Brewer's yeast can be gluten free, if specified on the label and verified by the manufa