Wheat is the food item that contains gluten, a protein complex that gives dough its elasticity and helps it rise and maintain its shape. Gluten is found in several grains, including barley, rye, and, most notably, wheat. Foods that are made from wheat flour, such as bread, pasta, and pastries, typically contain gluten, which contributes to their chewy texture. For those with celiac disease or gluten sensitivity, consuming gluten can lead to serious health issues. As a result, gluten-free alternatives made from rice, corn, or almond flour have become popular to accommodate dietary restrictions.