Coeliac disease microscopic colitis, gluten ataxia, psoriasis, vitiligo, autoimmune hepatitis, dermatitis herpetiformis, primary sclerosing cholangitis, and more. Coeliac disease is caused by a reaction to gliadins and glutenins (gluten proteins) found in wheat, and similar proteins found in the crops of the tribe Triticeae (which includes other common grains such as barley and rye) and the tribe Aveneae (oats). Wheat subspecies (such as spelt, durum and Kamut) and wheat hybrids (such as triticale) also induce symptoms of coeliac disease. A small number of people with coeliac react to oats. Oats toxicity in coeliac people depends on the oat cultivar consumed because of
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