Gluten is a protein found in grains like wheat, rye, and barley. This protein contributes to the property of elasticity in dough. It is estimated that roughly 10% of the U.S. population has some sort of gluten intolerance, which has given rise to the gluten-free diet. Those with gluten sensitivity experience a variety of symptoms like upset stomach, headaches, diarrhea, and fatigue. Many of the symptoms of gluten sensitivity are shared with celiac disease, a similar but different condition. In more severe cases, gluten can lead to schizophrenic and hyperactive behavior.
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