Gluten – What Is It Really, and Why Has It Become So Controversial?
Gluten is a mixture of plant proteins — mainly gliadin and glutenin — found naturally in wheat, rye, and barley. It’s the very thing that makes dough elastic, bread rise, and pasta hold its shape. Bakers love it. Our digestive tract? Not always a fan. Interestingly, gluten doesn’t even exist in dry flour — it only forms when flour meets…
