Gluten is a protein found in most grains including wheat, rye and barley. Derived from the Latin word for glue (that’s right…glue!), gluten is what gives bread dough its elastic texture. In the past few years, we’ve seen a growing gluten-free food movement in response to the rapid rise in gluten sensitivities and intolerances, suggesting that foods containing gluten may not be as healthy as we once thought. [Read more…]