WHAT IS GLUTEN? Gluten is a sticky protein found in wheat, rye, and barley, and in oats that are not certified gluten free. Oats can easily become contaminated with gluten during harvest if they are not grown specifically to be gluten free. Gluten helps foods maintain their shape, acting as a glue that holds food together. In fact, the word gluten comes from a Latin word meaning ‘glue.’

 

 

Gluten Free Eating with Shannon Carter, Family and Consumer Science Educator, OSU Extension

 

RESOURCES FOR GLUTEN FREE EATING: There is an ever-increasing bounty of gluten-free foods available in grocery stores and on restaurant menus. Gluten is a protein found in wheat, barley and rye, and appears in many processed foods. Both medical diagnoses and consumer demand are driving the surge in gluten-free products. Recently, a gluten-free lifestyle has become an increasingly popular U.S. diet trend. According to a 2015 Gallup poll, approximately 20 percent of Americans are looking to reduce or eliminate gluten from their diet. These fact sheets will explore some of the reasons and considerations in deciding whether to avoid gluten.

 

RECIPES FOR GLUTEN FREE EATING:  Listed below are some links to recipes suitable for someone considering gluten free eating. Though gluten is commonly associated with wheat, foods made with barley and rye should also be avoided. It is important to note that those with Celiac or gluten sensitivity should only consume oats that are labeled gluten-free as cross-contact may occur when oats are grown side-by-side with wheat, barley, or rye, or harvested using the same equipment. For a comprehensive list of all the grains and flours currently considered consistent, questionable, or not consistent with a gluten-free diet, check on the National Celiac Association Website at http://csaceliacs.org.

 

Why are some people concerned about gluten? 

  • Wheat Allergy
  • Celiac Disease
  • Non-Celiac Gluten Sensitivity

 

Are there naturally gluten free grains and starches?

  • Amaranth
  • Arrowroot
  • Beans
  • Buckwheat groats
  • Cassava
  • Chia
  • Corn
  • Flax
  • Gluten-free oats*
  • Millet
  • Nut flours
  • Potato
  • Quinoa
  • Rice
  • Sorghum
  • Soy
  • Tapioca
  • Teff
  • Yucca

*It is important to note that those with Celiac or gluten sensitivity should only consume oats that are labeled gluten-free as cross-contact may occur when oats are grown side-by-side with wheat, barley, or rye, or harvested using the same equipment.

 

Where is gluten found in food?

  • Bread
  • Crakers
  • Cereal
  • Pasta
  • Baked Goods

*Typically, these are the foods we think of as containing gluten, as they tend to have wheat as the main ingredient. Note: These are NOT the only sources of gluten.

 

For more information please contact Jessica Lowe, Family and Consumer Sciences Educator at lowe.495@osu.edu, or call the Pickaway County OSU Extension Office at (740)-474-7534.