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Aromatic Thai Red Chicken Curry

Aromatic Thai Red Chicken Curry
275g pouch
£3.50

Beef Gravy

Beef Gravy
300g pouch
£1.75

Beef Meatballs in Tomato Sauce

Beef Meatballs in Tomato Sauce
275g pouch
£2.50

Cardamom Chicken

Cardamom Chicken
275g pouch
£3.50

Chicken Cacciatora

Chicken Cacciatora
275g pouch
£3.50

Chicken Gravy

Chicken Gravy
300g pouch
£1.75

Chilli con Carne

Chilli con Carne
275g pouch
£2.50

Kerala Chicken Curry

Kerala Chicken Curry
275g pouch
£3.50

Lamb Rogan Josh

Lamb Rogan Josh
275g pouch
£3.50

Moroccan Style Vegetable Tagine

Moroccan Style Vegetable Tagine
350g tray
£2.75

Pea, Pancetta & Mint Soup

Pea, Pancetta & Mint Soup
300g pouch
£1.90

Ragu Bolognese

Ragu Bolognese
275g pouch
£2.90

Shallot & Peppercorn Sauce

Shallot & Peppercorn Sauce
200g pouch
£1.75

Slow-Cooked Beef Casserole

Slow-Cooked Beef Casserole
350g tray
£3.50

Slow-Cooked Chicken Casserole

Slow-Cooked Chicken Casserole
350g tray
£3.50

Slow-Cooked Lamb Casserole

Slow-Cooked Lamb Casserole
350g tray
£3


Source: www.ilumiworld.com/products


what is gluten


Gluten - Wikipedia, the free encyclopedia

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** Gluten **

From Wikipedia, the free encyclopedia
Jump to: navigation, search
This article is about a protein found in certain grains. For a type of
sticky rice (which does not contain any gluten), see Glutinous rice.
For food products made from gluten, see Wheat gluten (food).
Sources of gluten. Clockwise from top: High-gluten wheat flour, European
spelt, barley, rolled rye flakes.

*Gluten* (from Latin /gluten/, "glue") is a protein composite found in
foods processed from wheat and related grain species, including barley and
rye. Gluten gives elasticity to dough, helping it rise and keep its shape
and often gives the final product a chewy texture. Gluten may also be found
in some cosmetics, hair products, and other dermatological
preparations.^[1]

Gluten is the composite of a /gliadin/ and a /glutenin/, which is conjoined
with starch in the endosperm of various grass-related grains. The prolamin
and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin,
which is only soluble in dilute acids or alkalis) constitute about 80% of
the protein contained in wheat fruit. Being insoluble in water, they can be
purified by washing away the associated starch. Worldwide, gluten is a
source of protein, both in foods prepared directly from sources containing
it, and as an additive to foods otherwise low in protein.

The fruit of most flowering plants have endosperms with stored protein to
nourish embryonic plants during germination. True gluten, with gliadin and
glutenin, is limited to certain members of the grass family. The stored
proteins of maize and rice are sometimes called glutens, but their proteins
differ from true gluten.

About 1 in 133 of people in developed nations have allergic reactions to
gluten^[2], some of which can be severe enough to be life-threatening.

*Contents*

· 1 Extraction
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Source: en.wikipedia.org/wiki/Gluten

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