Gluten can be said to be a group of proteins, or a mixture of two proteins termed prolamins and glutelins. These proteins are stored with starch in the endosperm of different cereal grains such as oats, wheats, barley, rye, as well as foods derived from these grains such as malt, crackers, bread, pizza, pasta, biscuits, cakes, sausages, beer, lager, stout, soy sauce, ready-made gravies and sauces. It has been researched that gluten can trigger adverse inflammatory, immunological and autoimmune reactions. It was also found out that these proteins are responsible for various gluten-related disorders which include celiac disease, non-celiac gluten sensitivity dermatitis herpetiformis, gluten ataxia, etc. The way forward out of these disorders is a gluten-free diet.
Below are 12 foods that are gluten-free: