Gluten is a naturally occurring composite of two protein (glidin and gutenin) that is mostly found in wheat and barley products.
It is substantial that make TEO resilient and stretchy and its also often as a thickening agent and other foods because gluten makes big product more elastic.
Ex:- It often found in things like pizza dough pasta bread and cracker’s.
Gluten molecules aren’t broken down by heat or directly digested can be problematic for people with Celiac disease.
There are people with gluten sensitivity who suffer from similar symptoms. However the vast majority of people don’t need to follow a gluten free diet.
Problem with gluten free diet?