Wheat and Wheat Products

Wheat (Triticum aestivum) has been the most important staple grain throughout history. Thought to have originated in southwest Asia, it has been consumed as a food for more than 10,000 years. Wheat is not native to the Western Hemisphere and was introduced here in the late fifteenth century when Columbus came to the New World. Wheat accounts for the largest cropland area of any food and is the most common cereal crop grown in the UK.

It is used in a variety of products, but its use as flour for bread and baked goods is the most prevalent. One of the key reasons why wheat is best suited for bread making in comparison to other grains is its high gluten content.

Gluten is composed of the two proteins gliadin and glutenin, which are found in many grains (wheat, oats, barley and rye) but is found in greatest quantity in wheat. Gluten gives wheat flour elasticity and strength and allows bread to ‘rise’. After kneading, gluten traps the carbon dioxide produced by the yeast, resulting in the expansion or ‘rising’ of the dough.

People often think oats contain gluten but they actually contain avenin, which is a protein similar to gluten. However, research has shown many people who avoid gluten can safely eat avenin.

Food Allergy Canada

Gluten free

Organic Wheat Grain

Flour Wheat