Think you’re gluten-intolerant? Do your homework before cutting out food groups. Found in grains such as wheat, barley and rye, gluten is the protein that gives dough its stretchy consistency when you knead it, and helps breads and cakes keep their shape. But while it may do your baking a world of good, some people cannot stomach it. We asked dietitian Nazeeia Sayed to separate the wheat from the chaff.