Being allergic to gluten means that I can't eat regular bread, pizza, pastries, cookies, muffins, cupcakes, cake, anything else with wheat, barley, or rye. I can't eat oats either, unless they have been grown and refined in a special way. A nice thing though is that the industry is coming out with more gluten-free products (like pizza, bread, pastries, etc.), made with rice flour instead of wheat. Most of the time it tastes just the same as "regular" wheat foods.
"Gluten 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."
I don't know why it's called gluten, but I know that gluten means "glue" in Latin.
I don't know what gluten generally does to those who aren't allergic, but for me (I'm allergic), it makes me really spaced out (like I feel like I'm not even in my body spaced out), makes me feel bloated, and makes me feel cranky. It also really makes me gain weight. To those with celiac disease, it can potentially dissolve their intestines (or so I heard from a friend who has it).
Gluten is in fact quite sticky, and like I said, it literally means "glue" in Latin.
What does gluten do? Why is gluten named gluten? why doesn't gluten stick to anything but sounds like "Glue" at the beginning? Does gluten enhance taste? can you poke someone with gluten? why does gluten sound like there are ten glue sticks inside a bread? (insert a million more questions with the word "Gluten" in them here)