What is gluten?
Gluten is a protein that naturally occurs in a number of grains such as wheat, barley, rye, oats, malt, and brewer’s yeast. As an ingredient, the two sub-proteins —glutenin and gliadin—form strands which strengthen dough and create pockets which trap the air released from leavening agents, such as yeast.
Fun fact: North American wheat has a higher gluten content than European wheat giving North American baked goods a distinct texture.
Does gluten have a taste?
On its own, gluten has as a chalky flavor, similar to corn starch and a stringy mouthfeel, like a very weak bubble gum.
Do starchy vegetables like potatoes have gluten?
No.
Why is gluten-free becoming so popular?
The past decade has witnessed an increased prevalence of both clinically-diagnosed celiac disease and documented gluten-sensitivity due to expanded awareness in the medical profession of the symptoms, advances in diagnostic techniques, and an understanding throughout the healthcare sector of the remedial value of a gluten-free diet in the treatment of these cases.
In addition, there is a group of consumers who have neither celiac disease nor are gluten-sensitive, yet who attest to health benefits associated with adherence to a gluten-free diet. However, such physiological effects have not been scientifically validated.