What is Gluten???
Gluten is a protein found in wheat, rye, and barley. The gluten protein is formed when the flour is moistened & agitated, giving the dough it’s elastic characteristic. Once baked, the elastic nature of the dough is hardened into the structural aspect of the bread. The more gluten in the bread, the chewier the bread. It is commonly added to prepared foods to boost the protein content, thicken a liquid, bring cohesion to a combination of ingredients or add volume to a powdery ingredient.