Only in foods that contain cereal grains: wheat, rye, barley, bulgur, farro, kamut, spelt, and triticale.
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It is a mixture of two proteins and it is responsible for giving dough it's elasticity and it's found in the endosperm, a type of tissue produced in seeds that's ground to make flour.
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Bottom line is that if you don't have Celiac disease or intolerance, going "gluten free" can be very unhealthy, maybe even increasing the risk for heart disease, type two diabetes and some cancers:
http://www.m.webmd.com/diet/features/truth-about-gluten
But you forget it's an additive for many processed foods. I've been gluten free for about a year Def better for it. And there are countries like China where diets are rice based instead of wheat and they don't have the heart disease, diabetes and cancers that Americans do.
Americans and other Western countries have those diseases because of all the other crap that they over eat, and those with a rice based diet still get those diseases when they eat unhealthily and eat too much too. The gluten is irrelevant.
.
It is a mixture of two proteins and it is responsible for giving dough it's elasticity and it's found in the endosperm, a type of tissue produced in seeds that's ground to make flour.
.
Bottom line is that if you don't have Celiac disease or intolerance, going "gluten free" can be very unhealthy, maybe even increasing the risk for heart disease, type two diabetes and some cancers:
http://www.m.webmd.com/diet/features/truth-about-gluten