Angela
Gluten, a protein that can be found in grains, contain gliadine, which in turn is an amino acid that can cause reactions.
Gliadine can be found in the following grains:
- barley
- rye
- wheat
- spelt
- kamut
- semolina
- couscous
- bulgur
- groats
- grits
- triticale
- malt
Contain small amounts of gliadine:
- oat
- corn
- teff
- millet
Read here which grains and flours contain small to no amounts of gliadine and can be used in cooking and baking.
