Hi Dr. Osborne, I have an important question that I am REALLY confused about. I was researching the gluten protein, prolamine. I know there are pseudocereals (quinoa, buckwheat, amaranth) that are a seed and not a grain and do not contain gluten. But they would naturally have protein. So, are gluten proteins and regular protein different? This link states the amount of protein-protein in GF grains (even though they are not all “true” GF).

http://glutenfreecooking.about…..grains.htm

And this link is a book about cereal (I was specifically looking up teff-millet). It shows a graph of the protein-prolamine (if you scroll down just a tiny bit) of the different types of millets.

http://books.google.com/books?…..mp;f=false

Is there a difference between regular protein and prolamine? Does teff contain gluten?
Below is a chart of grains and the amount of prolamine they contain:

Grain – Prolamine – %
Wheat – Gliadin – 69%
Rye – Secalinin – 30-50%
Oats – Avenin – 16%
Barley – Hordein – 46-52%
Millet – Panicin – 40%
Corn – Zien – 55%
Rice – Orzenin – 5%
Sorghum – Kafirin – 52%

Thanks, Michelle

PS- I'm back! I finally was able to figure out how to log back in! It says I'm a new member but I actually have quite a few posts on here from before that are now marked as a guest comment.