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My husband has a shellfish allergy (particularly crustaceans) and I enjoy substituting scallops where I might otherwise have shrimp.


The difference between gluten and gliadin is the one already explained in your question: Gliadin is a precursor to gluten. You could say that gliadin is to gluten what grains are to porridge. Gluten is the result of glutenin reacting with gliadin in the presence of water, just like porridge is the result of grains "reacting" with milk in the presence of ...


If you are only allergic to shell fish but not all fish, you could try Swai... It's not fishy at all and has a shrimpy taste. My son is allergic to shellfish but loves shrimp and I use it as an alternative to his favorite shrimp dishes.

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