Gluten is one of the most consumed proteins on earth, composed of two molecules gliadin and glutenin, it is created when they form a bond and is responsible for the elasticity or chewiness of the foods that contain it. Gluten also traps carbon dioxide, which, as it ferments, this adds volume to a loaf of bread for example. “True gluten” is generally defined as being specific to wheat but gluten it can also be found in some other cereal grains including rye, barley and various crossbreeds.
