Gluten is the protein found in many varieties of grain. Gluten can be found in wheat, rye, barley and triticale. Just in the category of wheat alone, there are several sub-categories of grains: wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn. Gluten is the glue that helps maintain the shape of your dough when baking. Gluten is sticky and keeps moisture locked into that yummy loaf of bread that you're making. This is the reason why gluten-free baked goods are more dry and fall apart easier than their gluten counterparts.
Yes, there are foods you can commonly find wheat (and other gluten containing grains). Here is a list of common gluten-containing foods:
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