Gluten is an umbrella name for proteins called prolamins (primarily glutenin and gliadin) found in wheat, rye, barley, and the lesser-known triticale (a word that sounds to me like the backbeat to an ABBA song, but is actually a cross between wheat and rye).
Gluten is a protein found in wheat, rye, barley and a cross between wheat and barley called triticale. About 1% of the population really needs diets that are totally gluten free. They have celiac disease and gluten can cause damage the lining of the small intestines. Another 6% of the population has a milder reaction to the gluten which can.
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