What is gluten and how does it work in baking?
Gluten, in one line
Gluten is a stretchy network formed when wheat flour proteins meet water and are worked, and it gives bread chew and structure.
Why it works
Two proteins in wheat flour, glutenin and gliadin, link together when wet and stretched. Kneading lines them up into elastic sheets that trap gas from yeast, so bread rises. More water, more kneading, and higher protein flour mean more gluten and chew. For tender cakes and pastry, you do the opposite: use less water and mix gently.
How to do it
Common mistakes
- Overmixing muffin or cake batter, which builds tough gluten.
- Under-kneading bread, which makes a dense loaf that does not hold gas.
- Using the wrong flour, which changes structure.
Questions about gluten
What does gluten do in bread?
It forms an elastic network that traps gas from yeast, which lets bread rise and gives it chew.
How do I make baked goods more tender?
Use less water, cold fat, low-protein flour, and mix gently. Fat coats flour proteins and blocks gluten.
Is gluten bad for everyone?
No. Only people with celiac disease or gluten sensitivity need to avoid it.
Flour
Bread
