Gluten is a protein naturally found in certain grains such as wheat, barley, and
rye. Foods that are made with these grains also contain gluten -that includes foods
like bagels, breads, cakes, cereals, cookies, crackers, pasta, pizza, and more.
The specific protein families that make up gluten are very functional in food and
make replacing gluten difficult:
Glutenin: dough elasticity, leavening, chewiness in baked products
Gliadin: gas-holding properties
