Yet he warned that gluten intolerance and vegetarianism was 'going to cause problems'.

There's been so much in the media about gluten intolerance and everywhere you turn, people are giving up gluten and dairy.

It was there that early research into coeliac disease, the gluten intolerance condition, was undertaken.

This may not yield a beautifully risen loaf but it's a marvellous substitute for normal wheat flour for those with gluten intolerance.

Gluten intolerance can partly be overcome by taking an enzyme tablet with food, research has shown.

Hard winter wheats have a higher gluten protein content than other wheats.

You'll excite the gluten proteins in the mixture, meaning they try harder to cling together.

There are many gluten proteins, three genomes with many genes each for alpha, gamma, and omega gliadins.

The responses to gluten proteins and polypeptide regions differs according to the type of gluten sensitivity.

The major gluten proteins that are involved in coeliac disease are the -gliadin isoforms.

They include veganaise, an egg-free substitute for mayonnaise, and seitan, a meat substitute made from wheat gluten.

Gone are the more recherché ingredients, the lecithin granules, the vital wheat gluten, and the tapioca starch he uses to mimic the elasticity of melted cheese.

Perhaps you excised milk from your breakfast cereal and coffee in favour of plant milk, and abandoned meat for its near-substitute seitan, made from wheat gluten.

The name gradually came to refer to any wheat gluten seasoned with soy sauce.

Properly-labeled vital wheat gluten typically contains 75% or more protein.