What is gluten?

● A general name for the proteins found in wheat, rye, barley and triticale.

● Gluten helps foods maintain their shape, acting as a glue that holds food together.

● Gliadin is the protein in wheat which coeliacs react to.

● It is estimated about one in 70 New Zealanders have Coeliac disease but many more people believe they are intolerant to gluten (non-Coeliac gluten sensitivity).