Does rice, buckwheat and other grains contain gluten

Grains are the foundation of home cooking: buckwheat as a side dish, rice with vegetables, millet porridge for breakfast. When a doctor mentions gluten, the first thought is usually about what you can eat now. Let's calmly go over what is known about grains and gluten, without unnecessary promises.

What gluten is and where it is found

Gluten, or glutenin, is a group of proteins (prolamins and glutelins) in cereal seeds. It is present in wheat, barley and rye, as well as in products made from them: bread, pasta, malt.

On average, a person consumes 10–40 g of gluten per day, and in bread and pasta it makes up to 10–15% of dry weight. It is also found where you would not expect it: in vitamins, supplements, toothpaste, mouthwash, lip balm.

• wheat and its relatives: spelt, khorasan, emmer, einkorn, triticale;
• barley, rye; most beers are made with barley;
• wheat products: bread, pasta, semolina;
• oats — do not contain gluten, but may cause a reaction if produced in the same facility as wheat, barley and rye.

Does rice contain gluten

Rice protein is sometimes also called gluten, but it does not affect people with celiac disease. There is no separate information about brown rice.

Buckwheat, millet, bulgur, couscous, semolina and pearl barley

Gluten is contained in wheat, barley and rye — therefore porridges made from wheat are associated with gluten. Semolina is made specifically from wheat, so semolina is not a case where you need to guess. Oats are a special case.

There is no unambiguous information here about buckwheat, millet, bulgur, couscous and pearl barley: the composition of a specific grain and batch is best clarified with a doctor and by the labeling. If you have celiac disease, this is the most reliable way not to make a mistake — the manufacturer indicates the composition on the packaging, and if there is no data on it, the composition can be clarified with the manufacturing company.

What happens in celiac disease

Celiac disease is an autoimmune condition: the immune system mistakes substances from gluten for a threat and attacks its own tissues, damaging the surface of the small intestine. The absorption of nutrients is impaired. Symptoms vary: diarrhea, abdominal pain, bloating, gas, constipation, indigestion, fatigue, effortless weight loss, itchy rash, problems conceiving, coordination disorders. In children — stunted growth and delayed puberty.

Without control, iron deficiency anemia, lack of vitamin B12 or folate, weakened bones, and less commonly more serious complications are possible. According to British data, celiac disease occurs in at least 1 in 100 people, more often in women; the risk is higher with type 1 diabetes, autoimmune thyroid diseases, Down and Turner syndromes, and also in close relatives. Non-celiac gluten sensitivity and wheat allergy are separate conditions; they do not damage the small intestine.

When to see a doctor

The diagnosis is made by a doctor: they assess symptoms and family history, if necessary prescribe blood tests and a biopsy of the small intestine during esophagogastroduodenoscopy, and close relatives are also checked. If after bread, pasta or semolina you regularly have abdominal pain, bloating, diarrhea or constipation, or persistent fatigue — this is a reason to come to the doctor and tell them what and when you eat.

Gluten in grains by itself is not a reason to call an ambulance. Numbers 103 and 112 are for life-threatening conditions: for example, with signs of stroke or heart attack.

The material is for reference and does not replace a doctor's consultation: it is better to deal with symptoms and examinations together with a specialist.

This content is for reference and does not replace a doctor's consultation. Medical disclaimer