Gluten multiple-organ autoimmune disorder primarily affecting the small intestine caused by the ingestion of wheat, barley, rye, oats, and derivatives, that appears in genetically predisposed people of all ages. CD is not only a gastrointestinal disease, because it may involve several organs and cause an extensive variety of non-gastrointestinal symptoms, and most importantly, it may be apparently asymptomatic. Many asymptomatic people actually are not, but have become accustomed to living with a chronic bad health status as if it were normal, and they are able to recognize that they actually had symptoms related to celiac disease after starting the gluten-free diet
Gluten vigorously to induce it to rise to its full capacity; an automatic bread machine or food processor may be required for high-gluten kneading. Generally, higher gluten levels are associated with higher overall protein content. Gluten, especially wheat gluten, is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish and pork. When cooked in broth, gluten absorbs some of the surrounding liquid (including the flavor) and becomes firm to the bite. This use of gluten is a popular means of adding supplemental protein and variety to many vegetarian diets. Gluten is often present in beer and