The Rise of Gluten-Free

Gluten—the protein found in wheat, rye, barley, and spelt—gives elasticity to dough, helping it to rise and keep its shape. It is because of gluten that baked goods made with wheat have their characteristic texture, strength, and crumb structure, and other sensory properties. From that perspective, you might say that this protein is the “glue” that holds baked goods together. And let’s not forget that gluten also functions as a thickening agent and filler for a wide…