Nutrition Section 1 Practice Test

Gluten is a network of specific storage proteins that gives dough its elasticity and structure when mixed with water and kneaded. This network forms in grains that contain the gluten proteins—wheat has glutenins and gliadins, while barley and rye have analogous proteins called hordeins and secalins. Because these grains contain those proteins, gluten is present in wheat, rye, and barley, the grains that create that elastic dough.

Oats typically don’t have gluten, though they can be contaminated with gluten-containing grains, and they contain a similar-protein called avenin. Corn and rice are naturally gluten-free. So the grains that truly contain gluten are wheat, rye, and barley.