Rye rye harvesting was a manual task performed with scythes or sickles. The cut rye was often shocked for drying or storage, and the threshing was done by manually beating the seed heads against a floor or other object. Like wheat, barley, and their hybrids and derivatives, rye contains gluten, which makes it an unsuitable grain for consumption by people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity, and wheat allergy, among others. Nevertheless, some wheat allergy patients can tolerate rye or barley. Ergotism is an illness that can result from eating rye and other grains infected by ergot
Gluten Gluten Gluten (from Latin "gluten", "glue") is a composite of storage proteins termed prolamins and glutelins that is stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains. It is found in wheat, barley, rye, oats and related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, kamut, etc.), as well as products derived from these grains (such as breads and malts). Glutens, and most especially the Triticeae glutens, are appreciated for their viscoelastic properties, which give dough its elasticity, helping it rise and keep its shape and often leaving