Culinary Medicine Specialist Certification Practice Exam 2025 – The All-In-One Resource to Master Your Certification!

The common sources of gluten include wheat, barley, rye, and sometimes oats. These grains contain proteins known as glutenins and gliadins, which form gluten when flour is mixed with water and kneaded. Wheat is the most prevalent source of gluten and is found in many products, including bread, pasta, and baked goods. Barley is often used in brewing beer and in certain cereals, while rye is commonly found in rye bread and some crackers.

Oats can be a source of gluten, but they are often cross-contaminated with gluten-containing grains during processing, which is why they are sometimes included in discussions about gluten sources. For individuals with gluten-related disorders such as celiac disease, it's essential to avoid all these grains to prevent adverse health effects.

The other options present grains and starches that do not contain gluten. Rice, corn, quinoa, and millet are typically gluten-free alternatives. Potatoes, tapioca, cassava, and beans, as well as soy, lentils, oats, and sorghum, also do not contain gluten. By identifying the grains that actually contain gluten, one can better understand dietary restrictions necessary for those with gluten sensitivities or celiac disease.