Gluten is a protein found in the grains, wheat, barley, rye, spelt, kamut, some oats, and triticale. (Here’s an easy way to remember which grains contain gluten.) Gluten gives many foods their structure and chewy texture. Think about the texture of pizza dough — gluten is what makes those stretchy strands possible and holds the dough together.
Gluten sensitivity is often used as an umbrella term for anyone who reacts negatively to gluten, including those with celiac disease. But gluten-sensitivity is not 100% similar to celiac disease and gluten-intolerance. You can be sensitive to gluten, but not necessarily be gluten-intolerant. Unlike celiac disease and gluten-intolerance, with gluten-sensitivity you can experience fleeting gastrointestinal discomfort or other annoying symptoms, but there is no dramatic physical change when gluten is either consumed or removed from the diet.
Gluten-sensitivity may encourage you to eat less gluten in your diet to feel better, but your symptoms are not as full-blown as the symptoms associated with celiac disease and gluten-intolerance. With gluten-sensitivity, you may choose not to eliminate gluten entirely from your diet and merely accept the occasional discomfort. Gluten-sensitivity may not medically require the removal of gluten from the diet, whereas celiac disease and gluten-intolerance do.
Try out our healthy and tasty gluten-free recipes. I’m sure you will definitely enjoy them!
65 Min30 Min35 MinModerateOven Nutrition Per Servingcalories 176.7total fat 7.3gcholesterol 16.2mgtotal carbs 25.2gdietary fiber 2.2gsugars 19.6gprotein 5.6gIngredientsInstructionsPeanut butter and chocolate are two flavors that were simply meant to be together...