Oat cereals. Celiac disease (coeliac disease) is a permanent intolerance to certain gluten proteins in genetically predisposed people, having a prevalence of about 1% in the developed world. Gluten is present in wheat, barley, rye, oat, and all their species and hybrids and contains hundreds of proteins, with high contents of prolamins. Oat prolamins, named avenins, are similar to gliadins found in wheat, hordeins in barley, and secalins in rye, which are collectively named gluten. Avenins toxicity in celiac people depends on the oat cultivar consumed because of prolamin genes, protein amino acid sequences, and the immunoreactivities of toxic prolamins which
Wheat gluten (food) Wheat gluten (food) Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten. Wheat gluten is an alternative to soybean-based foods such as tofu, which are sometimes used as meat substitutes. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic