Gluten is elastic rubber protein which is found in the wheat, rye, barley and to some extent in the oats. It helps binding the dough in foods like breads or other baked foods and is considered to provide spongy consistency.

The rice and maize are not having gluten. The adverse reactions to gluten – wheat like any other food may be alergic and may be known as wheat or gluten alergy, bigotry of gluten and coeliac disease or due to the other naturally occurring elements.

The array of reactions to proteins in the cereals is possible which alergies and coeliac disease. The adverse reactions in this case may vary from mild to even life threatening and short-term to life long. In young children, the gluten free diet may cause the poor social skills as they participate in many events like social parties.