It wasn’t until the 19th century that we began to use the term gluten to describe the protein that’s found in grains such as wheat, rye and barley. This is the term as we know it and use it today. During this early time period, scientists began to study the unique properties of gluten and its critical role in the baking industry.

They discovered that the elasticity of gluten allowed dough to rise easily and consistently, making it an essential ingredient in many baked goods. This is where the story gets a little scary for those with autoimmune diseases triggered by gluten

The negative effects of gluten on certain individuals began to be recognized and studied in the 20th century. Celiac disease, an autoimmune disorder that causes damage to the small intestine when gluten enters the body, was first described in the 1950s by a Dutch pediatrician named Willem-Karel Dicke. Since then, scientists have continued to study gluten and its impact on human health.