Gluten

Gluten is the elastic protein network that forms when wheat flour proteins (glutenin and gliadin) hydrate and align during mixing or kneading. It’s what gives bread dough its stretchiness and bread its chew. Cakes and pastries minimise it deliberately; breads maximise it.

Three things govern gluten development:

• Flour protein content. Bread flour: 12-14% protein. All-purpose: 10-12%. Cake flour: 7-9%. Higher protein → more gluten potential.
• Hydration. Gluten can’t form without water. See hydration.
• Mechanical work. Kneading aligns the proteins into a network. Stretching, folding, even prolonged hydration time (autolyse) develop gluten without aggressive kneading.

Wheat is the primary gluten-bearing grain. Closely related grains (spelt, rye, barley) contain gluten or gluten-like proteins. Gluten-free flours (rice, almond, coconut, cassava, oat — when certified) don’t form a gluten network, which is why gluten-free baked goods rely on xanthan gum, psyllium husk, or other binders to mimic the structure.

Celiac disease and non-celiac gluten sensitivity are immune responses to specific gluten peptides. For affected individuals, even trace gluten (cross-contamination in a shared kitchen) can cause reactions. Certified gluten-free labelling in the US requires < 20 parts per million.