Shelley Case, RD

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What is Gluten?

category: Gluten Free Information
|
Date: 01/12/17
What is Gluten?

To a baker, “gluten” is the substance in flour that, when combined with a liquid, is responsible for creating the sticky, elastic texture of raw dough. But what exactly is gluten? In simple terms, gluten is the general name for specific protein fractions (prolamins and glutelins) in wheat, barley and rye. And while other grains contain prolamins (e.g., zein in corn, sometimes referred to as “corn gluten”; orzenin in rice), these proteins are not harmful to persons with celiac disease or non-celiac gluten sensitivity.

 

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Meet Shelley Case

A leading international expert on the gluten-free diet, Shelley is a registered dietitian, author, speaker and consultant with more than 30 years’ experience. She is a member of the Medical Advisory Board of the Celiac Disease Foundation in the United States and the Professional Advisory Council of the Canadian Celiac Association.

Most recently Shelley released her new book Gluten Free: The Definitive Resource Guide. This book is jam-packed with practical information about the gluten-free diet.

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The information on this website is for educational purposes only and is not designed or intended as a substitute for medical advice, diagnoses or treatment from your physician. Always consult your physician or other qualified healthcare professional about any medical concerns or questions regarding your condition.