Gluten
12 ingredients tagged "Gluten" — how they affect digestion, energy, sleep, and mood.
- Barley A nutrient-dense whole grain — contains gluten and is high in fructans, so it's a problem for both celiac disease and IBS, but excellent for cholesterol when tolerated.
- Bread A category, not a single food — whole-grain sourdough and ultra-processed sandwich bread behave very differently for blood sugar, gluten, and FODMAPs.
- Bun A bun is a small, typically round bread roll made from wheat flour, water, yeast, and salt. It is a refined grain product that provides carbohydrates and some micronutrients, though nutritional value varies by formulation.
- Farro Farro is a hulled wheat grain containing gluten and a moderate amount of fiber and protein. It has a chewy texture and nutty flavor, with a modest glycemic impact compared to refined grains.
- Freekeh Freekeh is a roasted green wheat grain with a nutty flavor and chewy texture, commonly used in Middle Eastern cuisine. It is a whole grain with moderate protein and fiber content.
- Rye A gluten-containing grain higher in fiber than wheat — better blood sugar response, but the same problems for celiac disease and a strong FODMAP load.
- Rye Flour Rye flour is a whole-grain flour milled from rye berries, a cereal grain that contains gluten and provides dietary fiber. It is higher in fiber and certain micronutrients than wheat flour, with documented effects on postprandial blood glucose and lipid metabolism.
- Seitan Seitan is a high-protein food made from wheat gluten, formed by rinsing wheat dough to remove starch. It contains nearly pure gluten and is unsuitable for people with celiac disease or non-celiac gluten sensitivity.
- Semolina Semolina is a coarse flour made from durum wheat, high in protein and carbohydrates. It is commonly used in pasta, bread, and couscous production.
- Spelt Flour Spelt flour is a whole-grain flour milled from spelt (Triticum spelta), an ancient wheat species. It contains gluten and provides B vitamins, fiber, and minerals comparable to common wheat, though with a distinct nutritional profile.
- Wheat Globally dominant grain — contains gluten, fructans, and amylase-trypsin inhibitors, any of which can cause symptoms in sensitive individuals.
- Wheat Flour Wheat flour is a finely ground powder made from wheat grains, consisting primarily of carbohydrates and protein. It is a staple ingredient in baking and cooking with significant effects on blood sugar and relevant considerations for people with celiac disease or gluten sensitivity.
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