Nutrition
Gluten Protein Prolamins
Gluten protein prolamins—gliadin, hordein, secalin—are the storage proteins in wheat, barley, and rye that drive celiac immune responses.
Gluten protein prolamins are storage proteins—gliadin in wheat, hordein in barley, secalin in rye—that trigger immune responses in celiac disease. Wheat allergy targets different proteins; NCGS mechanisms are less defined.
Understanding prolamins explains why spelt and farro are not safe substitutes for celiac patients.
Common questions
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Are ancient wheats lower in gluten?
They still contain gliadin prolamins unsafe for celiac disease. Lower modern breeding gluten content does not mean safe—only strict avoidance of wheat, barley, and rye counts.
Related terms
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