What is gluten and why is it difficult to bake without it?
Gluten is a protein found in wheat, rye, oats, barley, and triticale. Gluten is made up of gluten and gliadin. It is the gliadin that is harmful to the gluten intolerant. Corn gluten does not contain gliadin. Gluten is one of the miracles of nature and is the only ingredient that when kneading, mixing, or working, dough becomes elastic. It is this elasticity that traps the gas given off when yeast ferments or baking powders react that causes breads, cakes, and all dough to rise.
