What is gluten flour?
There are several types of gluten flour, most derived from wheat. Gluten is a protein found abundantly in the endosperm of wheat that adds stickiness and sponginess to dough. When people cook with other whole grains, they may not have adequate gluten, and might need to use a bit of pure gluten in order to make breads and other baked goods lighter. There are a few ways to add extra gluten to dough, most of them employing some type of gluten flour to accomplish this.
