gluten

Gluten is a protein found in wheat and related grains like barley and rye. It gives dough its elasticity and helps baked goods maintain their shape. When flour is mixed with water, gluten forms a stretchy network that traps air bubbles, contributing to the chewy texture in bread and pasta. For many people, gluten is perfectly safe, but some individuals have gluten-related disorders, such as celiac disease, where gluten triggers harmful reactions in the body. Others may have a gluten sensitivity and experience discomfort after consuming gluten-containing foods.