Barley, Wheat, Rye have gluten, but what really is GLUTEN?

Gluten is the combo of two proteins gliadian and glutenin. Gluten is what gives dough its elasticity property and the chewiness of rolls, bagels, buns. Its responsible for helping baked goods rise in the oven, and becomes firm when cooked. It allows breads to sop up soup and juices. Oats don't have gluten but are often times grown near those that have gluten. Gluten is also thought to be behind the cause of mold.