February 27, 2013
Gluten-Free Food: Facts vs. Pseudoscience
Darshak Sanghavi, Slate
Gluten is the spongy complex of proteins found in wheat, barley, and rye that allows dough to rise. As yeast ferments sugar and releases carbon dioxide, gluten inflates like a hot air balloon, giving breads and cakes their delectable texture.
TAGGED: Gluten Intolerance, Allergy, Wheat, Celiac Disease, Gluten