Updated April 28, 2014.

Definition: A protein found in all grains.

The gluten that's associated with celiac disease is found in wheat, rye, spelt and barley; so when you see the word 'gluten,' it's usually referring only to those grains. Rice and corn contain gluten, but it doesn't appear to affect people with celiac disease.

Gluten is important for cooking and baking because it helps give bread it's doughy, chewy texture.

It's also used to make seitan, often used as a protein source, or meat substitute, in vegetarian cooking.

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