Millet is a gluten-free whole grain from the grass family. Sixth most important cereal grain globally. Available in various types including pearl millet and foxtail millet
Gliadin is a small protein that makes up about 70% of gluten. It causes immune response in both celiac disease and non-celiac gluten sensitivity. Unlike celiac, gliadin allergy doesn't damage intestinal lining
Semolina is made from durum wheat, a hard wheat variety. It is commonly used in pasta, bread, couscous, and Indian breakfast dishes. Available in unenriched and enriched forms
Celiac disease is an autoimmune disorder affecting small intestine. More common in females with severe symptoms. Triggered by excessive gluten consumption in grains. Genetic predisposition affects 3% of people with DQ2 and DQ8 genes
Gluten is a protein found in wheat, barley, and rye. Acts as a binder, holding food together and adding stretchiness. Oats often contain gluten from cross-contamination
Sorghum bicolor domesticated in Eastern Sudan over 5,000 years ago. Grows up to 4 meters high with panicles containing up to 3,000 seeds. World's fifth most important cereal crop after rice, wheat, maize, and barley. Can tolerate temperatures between 12-34°C and pH 5.0-8.5