Gluten and Your Health: Science, Myths, and Dietary Impact

Gluten is a plant-based protein naturally found in grains such as wheat, barley, and rye, and it plays a crucial role in giving bread and baked goods their elasticity, texture, and structure. What Is Gluten and How It Works Gluten consists primarily of two proteins — glutenin and gliadin. When exposed to heat and moisture, these proteins form an elastic network that traps gas during baking. This process allows dough to rise and maintain its shape, making gluten essential in products like bread, pasta, and pastries. This structural function is why gluten is widely used not only in traditional grain-based foods but also as a stabilizer or thickening agent in processed products.