What is gluten?

Gluten is a complex mixture of proteins primarily found in wheat, barley, and rye. It plays a crucial role in baking, providing elasticity and helping dough rise. In individuals with celiac disease, the ingestion of gluten triggers an autoimmune response that damages the small intestine, leading to various health issues. This makes it essential to identify gluten as a protein that can cause adverse reactions for those with this condition. The understanding of gluten's role in both food science and health is vital, especially in dietary planning for those with gluten sensitivities or celiac disease.

The other options describe distinct substances that do not characterize gluten. Carbohydrates and vitamins have their own functions and sources, while minerals serve different roles in bodily health, illustrating that gluten is uniquely defined as a protein rather than any of the other mentioned classifications.