Gluten is a protein found in wheat and all related grains (bulgur, einkkorn, durum, semolina, spelt, kamut, triticale, and faro) rye, barley and oats. Technically oats do not contain the same protein found in the other grains, and most people with Celiac tolerate pure oats. Oats are grown next to wheat, causing cross contamination.
Gluten is the term for the proteins that have been found to be toxic for people with Celiac disease, gluten intolerance and gluten sensitivity. It is the gluten in the flour that helps bread and other baked goods bind. This binding feature has make gluten widely used in the production of many processed and packaged foods as well as the obvious, baked goods.
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