Gluten
What is Gluten
Gluten is the protein in flour that makes dough elastic and allows it to stretch and expand. It gives your bread structure. The amount of gluten varies from one flour to another.
Gluten Free
Gluten-free breads are those that completely eliminate any ingredients that contain gluten. Common sources of gluten in baking include wheat, barley and rye. As such, alternative types of flour, such as rice flour, potato starch flour and soy flour are used as substitutes.
