Barley and their hybrids and derivatives, barley 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 sufferers, among others. Nevertheless, some wheat allergy patients can tolerate barley or rye. Barley is a key ingredient in beer and whisky production. Two-row barley is traditionally used in German and English beers. Six-row barley was traditionally used in US beers, but both varieties are in common usage now. Distilled from green beer, whiskey has been made primarily from barley in Ireland and Scotland, while other countries have used
Gluten conditions often practice gluten-free diets. The occurrence of oat avenin toxicity depends on the oat cultivar consumed, because the immunoreactivities of toxic prolamins are different among oat varieties. Also, many oat products are cross-contaminated with other gluten-containing cereals. Gluten is a protein complex that accounts for 75–85% of the total protein in bread wheat. In home or restaurant cooking, gluten is prepared from flour by kneading the flour under water, agglomerating the gluten into an elastic network known as a dough, and then washing out the starch. Starch granules disperse in low-temperature water, and the dispersed starch is sedimented and