Definition
Programs that provide gluten-free foods including breads, baking mixes, cookies, crackers, snacks, pastas, convenience and prepared meals, vitamins and baking supplies for people who have Celiac disease, dermatitis herpetiformis (a gluten induced skin sensitivity) or other food intolerances. Gluten is a mixture of plant proteins that occurs in cereal grains, chiefly corn and wheat but also oat and barley. It gives cohesiveness to dough and may be used as a flour substitute.
URL Name
BD-1800-8200-300
Third Level Code
BD-1800
Taxonomy Code
BD-1800.8200-300
Parent Code
BD-1800.8200
Family Code
B
Second Level Code
BD
Fifth Level Code
BD-1800-8200-300
Fourth Level Code
BD-1800-8200
Use References
Gluten-Free Food
Publication Status
Online