Gluten

bread · proteins · grains

What gluten is. Gluten is a protein found in certain cereal grains like wheat, barley, and rye. When you add water and knead the dough, gluten forms an elastic network that gives bread its chewy texture.

Makes dough stretchy. Gluten is made of two main proteins called gliadin and glutenin that work together to create that bouncy, flexible dough. This stretchy quality is what allows bread to rise and hold its shape when you bake it.

Not in all grains. While wheat is packed with gluten (making up 75 to 85 percent of its total protein), other grains like corn, rice, and quinoa don't contain gluten at all. Some people have to avoid gluten because their bodies can't digest it properly.

The gluten family. Wheat, barley, rye, oats, and even hybrid grains like triticale all contain gluten. These grains have been used for thousands of years to make bread, pasta, and other foods we eat every day.