Not Your Average Protein
This is the fundamental building block of proteins.
Amino Acids
The letters “GF” on food packaging represent this quality of the product.
Gluten Free
This is the procedure we use to measure gluten presence in foods.
ELISA/Sandwich Assay
Soy sauce, beer, shampoo and conditioner are not always safe for people who are sensitive to this protein.
Gluten
Subunit of gluten associated with “flow” qualities of dough.
Gliadin
This disease is similar to an allergy, but involves an inability to digest gluten, resulting in damage to the small intestine.
Celiac Disease
This molecule selectively recognizes a specific biological molecule.
Antibody
A fungus that produces air bubbles held in place by gluten within dough upon fermentation.
Subunit of gluten associated with “elasticity” qualities of dough.
Glutenin
Persons with celiac disease can have this much gluten with no side effects.
No Gluten/None
In a sandwich assay, the capture antibody recognizes this molecule.
Target Antigen
This process makes sourdough bread easier to digest for people with gluten intolerances.
Fermentation
Plants use gluten for this function.
Release of sugar in seeds/grains
Condition in which the immune system attacks the brain after consumption of gluten.
Gluten Ataxia
The chromogen is added to an ELISA assay for this purpose.
To change color
Unfermented bread is often called by this biblical term.
Unleavened