What we call “gluten” is made of two separate proteins, gliadin and glutenin, found in wheat and other related grains (barley, rye, and triticale).

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What we call “gluten” is made of two separate proteins, gliadin and glutenin, found in wheat and other related grains (barley, rye, and triticale). When water is added, they combine to form gluten, a stretchy, elastic molecule that gives bread its wonderful consistency.

Much has been made about human tinkering with wheat DNA, yet so far, commercial wheats are not genetically engineered. This might change in the future-just give Monsanto more time but so far there is no genetically engineered wheat legally on the market in the United States.

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