Gluten is a protein and is divided into two protein groups: prolamins and glutelins. Prolamins are the toxic part for people with celiac disease.
Particularly contained in certain cereals including wheat (gliadin), rye (secaline), barley (hordenin), spelled (gliadin) and their derivatives. Oats contain a prolamine called theavenin,
who generally does not trigger any reaction in celiac patients. However, it is one of the cereals that may contain wheat gluten because of the high risk of cross-contamination since oats are very often cultivated, transported or ground in the same environments as cereals or food products containing gluten.
The daily consumption of approximately 50g of specially produced oats, provided that this oats do not contain more than 20 ppm of gluten, is normally well tolerated by most celiac patients.
Gluten is formed when water is added and mixed with flour. During kneading, a continuous network of proteins is created, which gives the dough its strength and elasticity. By retaining the gases produced during fermentation, this network of proteins allows the bread to rise and the dough to keep its shape. These are the two functions of the protein network that give bread its soft texture.
