Gluten is a unique plant protein found in wheat and rye that has important functional attributes for baking.

According to Matthew James Duffy, chef and baking professor, gluten is the unsung hero in sourdough baking!

A naturally occurring protein found in wheat and rye, gluten plays a vital role in dough formation. When water is added to wheat flour, gluten is formed and works like an elastic net stretching and trapping the air bubbles created by the yeast. These air bubbles create the texture of the chewy bread and light fluffy cakes we enjoy.

Without gluten, bread wouldn’t have the air pockets that give it the desired texture. Bread would remain flat, dense and chewy. Without gluten, bread baking just wouldn’t be the same.

Learn more about gluten here.