Gluten is a protein found in all forms of wheat (including durum, semolina, and spelt), rye, oats, barley and related grain hybrids such as triticale and kamut.
What is gluten?
Gluten comes from the Latin word for ‘glue’ and is an elastic protein found in grains including wheat, rye, oats, triticale, durum, spelt, kamut and barley. Gluten provides bread dough with its elasticity by trapping gases released during the fermentation process – this helps the dough to rise. During the cooking process, gluten becomes firm – this helps to ensure the bread maintains its proper shape and gives bread its honeycomb-like structure.