What is gluten? Gluten is the protein in wheat, rye, barley, and some related grains that provides the elastic, chewy properties in breads and other baked products. The word gluten comes from Latin gluten, meaning “glue.” This glue-like characteristic allows bread dough to stretch, but not break, as it proofs or rises. Bakers and producers select flours for the amount of gluten they contain. Though gluten’s elastic properties are essential in baking and cooking, some people must avoid gluten to prevent gastrointestinal tract symptoms and even intestinal damage.
It has been awhile since we have shared information in a class setting about gluten but I want you to mark your calendar for Wednesday, March 30, and join me at noon at the Great Bend Activity Center, 2715 18th Street. Erin Petersilie, Family & Consumer Science Agent with the Walnut Creek Extension District, will be the presenter.
Erin will share information about who should follow a gluten-free diet. She will also remind participants about the many places where gluten is found. For instance, oats, though technically gluten free, are frequently contaminated during processing and should be avoided on a gluten-free diet unless the package is labeled “gluten-free.” Other places where gluten may be hidden include certain sauces and even prescription drugs.
When it has been determined that a person needs to follow a gluten-free diet many more questions arise. It may seem especially challenging at first but most people are surprised to find many more sources of gluten free products are available in todays’ marketplace. It just takes some serious label reading and the dedication to prepare more items from scratch.
The fact sheet, “Gluten and Your Gut’s Good Health” will be available for all who attend Wednesdays’ program. I hope to see you there!
Donna Krug is the Family & Consumer Science Agent with K-State Research & Extension – Barton County. You may reach her at: (620)793-1910 or dkrug@ksu.edu