Gluten-free beer example: Sheehan, Evans & Skerritt, 2001). Brewers who produce low gluten beers are required to test every batch for gluten, and record gluten levels in "parts per million" ('ppm'). Although the barley hordein in such tests may not be detected, smaller pieces of these proteins, known as peptides, may remain and be toxic for celiacs. Those involved in gluten-free brewing, and others representing celiacs or those with other conditions that require a gluten-free diet, tend to be concerned that beer brewed using wheat or barley are not appropriate for those with celiacs or dermatitis herpetiformis, although the carefully controlled gluten
Wheat gluten (food) cuisines. Mock duck is a common use for wheat gluten. Wheat gluten proteins are deficient in lysine, which is an essential amino acid. Wheat gluten first appeared during the 6th century as an ingredient for Chinese noodles. It has historically been popular in the cuisines of China, Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat. Wheat gluten has been documented in China since the 6th century. It was widely consumed by the Chinese as a substitute for meat, especially