Question:
Which of the following cereal grains is gluten-free and commonly used in gluten-free products?
Which of the following cereal grains is gluten-free and commonly used in gluten-free products?
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Remember the acronym BROW (Barley, Rye, Oat, Wheat) for gluten-containing grains.
While oats are often cross-contamited, wheat, rye, and barley are the primary sources of gluten.
Rice and maize (corn) are safe, gluten-free altertives.
While oats are often cross-contamited, wheat, rye, and barley are the primary sources of gluten.
Rice and maize (corn) are safe, gluten-free altertives.
Updated On: Jul 28, 2026
- Wheat
- Barley
- Rye
- Rice
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Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Gluten is a complex mixture of storage proteins found in several cereal grains.
It provides elasticity, extensibility, and gas-retention properties to dough.
For individuals with celiac disease or gluten sensitivity, consuming gluten leads to adverse immune reactions.
Identifying grains that turally lack these immunogenic proteins is essential for formulating safe diets.
Step 2: Detailed Explation:
Wheat, barley, and rye are closely related grains belonging to the Triticeae tribe.
These grains contain specific prolamin proteins that form gluten: gliadin in wheat, hordein in barley, and secalin in rye.
These prolamins contain proline- and glutamine-rich sequences that trigger celiac disease.
Rice (Oryza sativa), on the other hand, belongs to the Oryzeae tribe.
The primary storage protein in rice is glutelin (oryzenin), with only a minor fraction of prolamins.
The protein structure of rice does not trigger the autoimmune response associated with celiac disease.
Therefore, rice is turally gluten-free and serves as a major ingredient in gluten-free flours, breads, and pasta.
Step 3: Fil Answer:
The correct option is (D).
Gluten is a complex mixture of storage proteins found in several cereal grains.
It provides elasticity, extensibility, and gas-retention properties to dough.
For individuals with celiac disease or gluten sensitivity, consuming gluten leads to adverse immune reactions.
Identifying grains that turally lack these immunogenic proteins is essential for formulating safe diets.
Step 2: Detailed Explation:
Wheat, barley, and rye are closely related grains belonging to the Triticeae tribe.
These grains contain specific prolamin proteins that form gluten: gliadin in wheat, hordein in barley, and secalin in rye.
These prolamins contain proline- and glutamine-rich sequences that trigger celiac disease.
Rice (Oryza sativa), on the other hand, belongs to the Oryzeae tribe.
The primary storage protein in rice is glutelin (oryzenin), with only a minor fraction of prolamins.
The protein structure of rice does not trigger the autoimmune response associated with celiac disease.
Therefore, rice is turally gluten-free and serves as a major ingredient in gluten-free flours, breads, and pasta.
Step 3: Fil Answer:
The correct option is (D).
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