What Is Gluten, Why Does It Matter to Baking, and Where Does It Lurk?

Gluten is a molecule unique to certain plants, and it is a key component of traditional baking. Gluten consists of two smaller proteins called glutenin and gliadin. When mixed with water, these two proteins combine to form gluten. Gluten is a stretchy substance that holds carbon dioxide in baked goods and gives these goods their texture and structure. Gluten is found in these products:

• Barley

• Bulgur

• Durum

• Einkorn (a wild wheat species)

• Hand lotion

• Kamut (an ancient relative of wheat)

• Paste glue

• Play-Doh

• Prescription medicines

• Rye

• Semolina

• Spelt (an ancient species of wheat)

• Triticale (a hybrid of wheat and rye)

• Wheat

• Wheat pasta