Introduction: Why Gluten Knowledge Matters
Gluten-free foods are everywhere today, but understanding what gluten actually is, who must avoid it, and what “gluten-free” truly means is more important than ever. For individuals with celiac disease or wheat allergy, avoiding gluten is not a trend or preference. It is a medical necessity, and even small amounts of gluten exposure can cause intestinal damage and long-term health complications [3][4].
For others, gluten avoidance may be part of managing digestive discomfort, inflammation, or personal dietary goals [6]. Regardless of the reason, accurate information matters. Misunderstanding gluten, gluten-free labeling, or cross-contact can lead to unsafe food choices, particularly when dining out or purchasing baked goods [3].
At Sweet Impastries, a 100% gluten-free bakery in Gilbert, Arizona, food safety is foundational. We serve customers who rely on strict gluten avoidance for their health, which means education, transparency, and controlled preparation are just as important as flavor.
What Is Gluten?
Gluten is a group of naturally occurring storage proteins found in certain cereal grains that provide elasticity and structure to dough [1][3]. When flour is mixed with water, gluten proteins form an elastic network that traps gas during fermentation or baking.
In wheat, gluten is composed primarily of gliadins and glutenins. Gliadins are responsible for triggering the autoimmune response in individuals with celiac disease, while glutenins provide strength and elasticity [3][4].
Barley contains hordeins and rye contains secalins, both of which provoke the same immune response in individuals with celiac disease [3][4].
Where Is Gluten Found?
Gluten occurs naturally in wheat, barley, and rye and in foods derived from these grains [1][3]. It is also commonly found in processed foods such as sauces, gravies, and seasoning blends [3].
Oats are naturally gluten-free but are often contaminated during processing. Only oats labeled gluten-free meet safety standards for individuals with celiac disease [5].
Why Do People Avoid Gluten?
People avoid gluten for different reasons, including medical necessity and symptom management.
- Celiac Disease: Celiac disease is a chronic autoimmune disorder in which ingestion of gluten damages the small intestine [3][4]. The only treatment is a lifelong, strict gluten-free diet.
- Non-Celiac Gluten Sensitivity: Non-celiac gluten sensitivity involves symptoms triggered by gluten ingestion without autoimmune intestinal damage [6].
- Wheat Allergy: A wheat allergy is an IgE-mediated reaction that may cause symptoms ranging from hives to anaphylaxis [2].
- What Does “Gluten-Free” Mean? The FDA defines gluten-free foods as containing less than 20 parts per million (ppm) of gluten [7]. This threshold is supported by clinical evidence demonstrating safety for most individuals with celiac disease [5][7].
- Cross-Contact and Gluten Exposure: Cross-contact occurs when gluten-free foods are exposed to gluten through shared equipment or environments. Even trace exposure can cause intestinal injury in individuals with celiac disease [3][4].
How Do You Bake Without Gluten?
Gluten-free baking replaces gluten’s structural role through alternative flours and hydrocolloids such as xanthan gum [9][10].
Gluten-Free Desserts at Sweet Impastries
Sweet Impastries operates as a 100% gluten-free facility and is certified by the Gluten-Free Food Program [8][11]. We do not use deglutenized wheat or wheat starch.
Educational Disclaimer
This information is provided for educational purposes only and is not intended to replace medical advice from a qualified healthcare professional.
References
1. Celiac Disease Foundation. What Is Gluten?
https://celiac.org/about-celiac-disease/what-is-gluten/
2. Mayo Clinic. Wheat Allergy.
https://www.mayoclinic.org/diseases-conditions/wheat-allergy
3. Beyond Celiac. Sources of Gluten and Cross-Contact.
https://www.beyondceliac.org/gluten-free-diet/
4. Mayo Clinic. Celiac Disease: Symptoms and Causes.
https://www.mayoclinic.org/diseases-conditions/celiac-disease/symptoms-causes/
5. Gluten Intolerance Group. Gluten-Free Labeling Standards.
https://www.gluten.org/resources/getting-started/gluten-free-labeling/
6. Catassi C, et al. Non-Celiac Gluten Sensitivity.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4377866/
7. U.S. Food and Drug Administration. Gluten-Free Labeling of Foods.
https://www.fda.gov/food/food-labeling-nutrition/gluten-free-labeling-foods
8. National Celiac Association. Gluten-Free Food Program Certification.
https://nationalceliac.org/certification/
9. Today’s Dietitian. Gluten-Free Grains and Flours.
https://www.todaysdietitian.com/newarchives/070112p32.shtml
10. Bob’s Red Mill. What Is Xanthan Gum?
https://www.bobsredmill.com/blog/healthy-living/what-is-xanthan-gum/
11. Gluten-Free Food Program. Certified Businesses: Sweet Impastries.
https://glutenfreefoodprogram.com/certified-businesses/sweet-impastries/