It is a structural protein found in grains like wheat, rye, and barley that acts as a "glue," helping foods maintain their shape [21, 19].
Dedicated cabinets or "food rooms" are used to keep gluten-free flours and snacks separate from traditional items [7]. Granny\'s Gluten Zone
To be officially labeled "gluten-free" by the FDA , a product must contain less than 20 parts per million of gluten, the lowest level reliably detectable [14]. Transforming the Space It is a structural protein found in grains