Gluten free cake mix

Our doctors gluten free cake mix difficult medical language in easy-to-understand explanations of over 19,000 medical terms. Gluten is the protein in flour found in many baked foods. What you see is a sticky, stretchy blob.

What you can’t see is gluten. It’s the protein in flour that swells up and acts as the glue that holds the dough together. It’s what allows dough to spread when you pull and knead. As dough bakes and becomes bread, gluten acts like a balloon that helps it rise. It’s what gives each slice a soft, chewy texture.

Bread is an easy way to explain gluten, but it’s not the only place to find it. If you want or need to avoid gluten, here’s the foods to hit and the ones to miss. Gluten doesn’t get along with every digestive system. Some people have wheat intolerance syndrome. Going gluten-free is also a trend among people who don’t have medical reasons to avoid the stuff. Some people say they lost weight and gained energy when they cut gluten.

But, there’s not much scientific evidence to prove that a gluten-free diet offers health benefits to people who can tolerate the ingredient. When you try to cut gluten, it can seem like it’s everywhere. Luckily, the core foods of a healthy diet are naturally gluten free. Now these others aren’t necessarily the building blocks of a healthy, balanced diet. Oat alert: Oats are gluten free, too. But they can make contact with other gluten-containing products where they’re grown or processed. For some people, trace amounts of gluten might be all it takes to trigger a bad reaction.

Here are some of the most common foods and drinks that you’ll need to steer clear of. Ingredient labels on these foods, and any others that contain gluten, might have one or more of these words: wheat, wheat berries, durum, emmer, semolina, spelt, farina, farro, graham, Kamut khorasan wheat, einkorn wheat, malt or malted, wheat starch. It’s easy enough to read labels at the supermarket. At a restaurant, it can feel like you’re flying blind.