Gluten is the nitrogenous, tough, sticky, substance that remains in the flour when the starch is taken out. Gluten in wheat flour is composed chiefly of two proteins, gliadin and glutenin. One aspect in utilizing the wheat grain to its fullest is the isolation of this protein from the flour.
Gluten contains the eight amino acids which make up protein; however, the amino acid lysine in most wheat is low. By eating legumes, nuts or seeds within 2 days of a gluten meal, one can insure the body is receiving all amino acids to make a complete protein.
Why Use Gluten?
Gluten is easily digested. Using gluten in place of meat helps eliminate the buildup of uric acid and cholesterol factors present in meats.
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