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 | | Search results for the keyword(s): gluten intolerance | | | Additional Related Content | | |
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| 62 document(s) found |
| Shown: 1 - 10 Next 10 |
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| The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ... |
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| Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts. Gluten is the substance that ... |
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| A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise. Wheat has a high level of gluten. When baked goods are made with various ... |
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| A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the ... |
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| A type of flour, produced from hard wheat that has been treated to remove the starch. It contains a greater percentage of gluten (at least 70% pure) than other types of flour and ... |
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| An adverse reaction caused by the inability of the body to digest certain substances in foods. This is different than food allergies, which involve the immune system rather than ... |
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| A sensitivity to wheat that is initiated by the immune system’s response to proteins found in wheat. This allergic reaction causes a number of symptoms including watery eyes, ... |
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| A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley ... |
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| Pasta made from corn flour, which is wheat and gluten free. Corn pasta is a product that can be used by consumers that have an intolerance to wheat products. It is bright yellow ... |
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| A disease or condition relating to the inflammation of the small intestine. Sensitivity to gluten occurs in individuals having a specific genetic makeup so they are unable to ... |
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