Rye rye harvesting was a manual task performed with scythes or sickles. The cut rye was often shocked for drying or storage, and the threshing was done by manually beating the seed heads against a floor or other object. Like wheat, barley, and their hybrids and derivatives, rye 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, among others. Nevertheless, some wheat allergy patients can tolerate rye or barley. Ergotism is an illness that can result from eating rye and other grains infected by ergot
Wheat gluten (food) in Boston. All worked for years to popularize these pioneering products at the Erewhon retail store, and developed a trademark on the Wheatmeat name. While wheat gluten itself is rather flavorless, it holds a marinade very well and is usually simmered in a "dashi" (broth) made from soy sauce, kombu, ginger, and sometimes also sesame oil. Since the mid-20th century, wheat gluten (usually called seitan) has been increasingly adopted by vegetarians in Western nations as a meat alternative. It is sold in block, strip and shaped forms in North America, where it can be found in some supermarkets, Asian food