Sometimes you can purchase bread that is ‘Gluten Free’, yet in the ingredients column it states that it contains wheat.
6 Responses to “Whats the difference between Gluten free and Wheat Free?”
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Wheat is a type of grain, and gluten is a protein that is found in wheat, barley, rye, and some other grains. Gluten is the component that gives bread dough its elasticity, and gives bread its chewy texture. Gluten is extracted from grains and used in the manufacturing of many foods.
Some people are allergic or sensitive to wheat, and others react specifically to the gluten. Since the primary source of gluten is wheat, the diet to manage either condition is similar to the other. Gluten intolerance requires a more strict diet because there are some items that are wheat-free but may contain gluten.
gluten-free is processed differently and wheat-free they use potatoe products (my daughter is on a gluten-free diet but is still able to eat certain types of bread etc)
Woopigstacy is pretty much correct. Gluten is a protein in wheat, rye and barley (oats don’t contain gluten themselves but the processing is normally done in plants that contain other grains/flours). Some gluten free grains/flours are rice, corn, potato and tapioca.
Gluten is what gives a finished product the “bounce” or elasticity – think of cornbread and how it crumbles and falls apart and then think of wheat bread and how it stays together – that is gluten. I am unsure of why a product would be “gluten free” yet contain wheat – I am pretty sure that has to be an error.
Some people are allergic to wheat and others have a sensitivity to gluten – this can cause their small intestine to basically die – it is called celliac disease. Hope this helps!
two completly diffrent ingrediants
Just a little addition to what nkwaiter said:
People who have celiac disease have an intolerance to gluten, which is usually found in wheat products, EXCEPT buckwheat. Somehow, that type of wheat contains no gluten. My niece has celiac disease and I make her buckwheat pancakes when she visits.
The villi in the small intestine of a person with celiac disease will flatten and become unable to catch nutrients as they pass by if he or she has foods containing gluten. Basically that person would eventually starve because of lack of nutrients- essential vitamins and minerals.
Gluten is activated when glutinin and glicinin become hydrated. Something containing wheat doesn’t necessarily contain gluten, while gluten will come from either Barley, Rye, Oat, and/or Wheat flour(s).