Gluten-free beer not contain gluten, do not trigger an autoimmune response in celiacs. Some brewers brew with barley or rye, and reduce the level of gluten to below 20 ppm. In most countries this technically classifies them as gluten-free beers. These brewers believe they are safe to drink. The brewers argue that the proteins from barley are converted into non-harmful amino acids. Statements from brewers show that their scientists feel confident that their product is non-harmful to those who are gluten intolerant. Some celiacs report problems drinking these beers. However, there is some concern and evidence that the claim is not true.(for
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