Wheat is known to have certain baking qualities and gluten is the protein behind it. Gluten determines the capacity of the wheat dough to absorb water, and remain viscous and elastic. It is found primarily in barley, wheat, and rye.
If you are sensitive to gluten, the symptoms appear as soon as you have consumed wheat. Although gluten is a protein found in wheat, there is a difference between gluten intolerance and wheat allergy. While the symptoms of gluten intolerance are not dangerous, those of a wheat allergy can be potentially life-threatening.
Go through the list of the symptoms of gluten intolerance to know more. Read on.
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