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  • Gluten - Wikipedia
    Gluten, especially wheat gluten (seitan), is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish and pork
  • 8 Foods High in Gluten and Why You Should Avoid Them - WebMD
    What Is Gluten? Gluten is the name for proteins found in wheat, barley, and rye Gluten is also added to foods as a thickening agent or to provide texture and flavor
  • What Is Gluten? Common Foods, Conditions, and More - Healthline
    This article reviews everything you need to know about gluten, including what it is, which foods contain it, who may need to follow a gluten-free diet, and how to eat a gluten-free diet
  • The 30 Best Gluten-Free Restaurants in Missoula, Montana - 2025
    Guide to the best gluten-free friendly restaurants in Missoula, Montana with reviews and photos from the gluten-free community Tandem Bakery Cafe, Five on Black
  • What Is Gluten and What Does It Do? - Johns Hopkins Medicine
    Gluten is naturally occurring, but it can be extracted, concentrated and added to food and other products to add protein, texture and flavor It also works as a binding agent to hold processed foods together and give them shape
  • Gluten-free diet - Mayo Clinic
    Definition A gluten-free diet is an eating plan that cuts out foods that have a protein in them called gluten Gluten helps foods keep their shape It's found in grains such as wheat, barley and rye It's also found in crosses of these grains, such as a mix of wheat and rye called triticale
  • What is Gluten? - Celiac Disease Foundation
    Gluten is a general name for the proteins found in wheat, rye, barley and triticale – a cross between wheat and rye It helps foods maintain their shape, acting as a glue that holds food together
  • Gluten: A Benefit or Harm to the Body? - The Nutrition Source
    Gluten is a protein naturally found in some grains including wheat, barley, and rye It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough Without gluten, the dough would rip easily




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