Wheat is a staple food crop that belongs to the grass family. It is widely cultivated across the world and is a major source of nutrition for humans. Almost all parts of the wheat plant are used for various purposes, such as the leaves and stems used as animal feed or straw, and the seeds known as wheat berries or grains, which are the primary source of flour.

Wheat gluten, on the other hand, is a protein complex composed of two types of proteins present in wheat kernels, gliadin, and glutenin. Together they form a sticky, elastic substance that gives flour its ability to form dough and bread to rise. Gluten is responsible for providing the stretchiness and chewiness to bread and other baked goods.

While wheat is a vital food source that provides carbohydrates, fiber, and other essential nutrients, some individuals are intolerant to gluten. In such cases, gluten can trigger an autoimmune disorder called celiac disease, which damages the small intestine and causes symptoms such as bloating, abdominal pain, diarrhea, and weight loss.

For those who are intolerant to gluten, there are now gluten-free alternatives available. Gluten-free flours such as almond, coconut, and rice flour can be used to bake various gluten-free goods, from cakes and cookies to bread and pizza crusts.

In summary, wheat is a widely cultivated crop that provides essential nutrients to humans while gluten is a protein complex present in wheat that gives flour its elasticity and stretchiness. While gluten is a harmless protein for most people, those with celiac disease must avoid it altogether.