Gluten is a protein that occurs naturally in Wheat, Barley, and Rye. Gluten is comprised of two parts: glutenin and gliadin. Glutenin creates the strength and the elasticity of the dough. Meanwhile, gliadin gives bread the ability to rise during the baking process. Gliadin appears to be the main cause of celiac disease.
Celiac disease is unfortunately a growing autoimmune disease. Celiac disease is a genetic disease that is often triggered by a physically traumatic event like child birth or surgery. Tests can be done by a doctor to determine if someone is pre-disposed to becoming celiac. When gluten enters the body of someone with celiac disease, the body's immune system reacts and starts attacking the gluten, damaging the lining of the small intestine. It can also cause diarrhea, abdominal pain, weight loss, and bloating. These symptoms can occur anytime from a few minutes after eating to several hours later. However, these symptoms in response to food do require a medical diagnosis to determine if someone has celiac.
So why is gluten used so much in baking?
As mixing occurs and gluten becomes hydrated, it "activates" and becomes more elastic and elongated. Through what is called the "window pane" test, dough containing a well developed gluten structure can be stretched so thin, it is almost see-through. It's ability to be stretched and bounce back, gives bakers the ability to shape it into portions. During baking, gluten develops a strong protein structure that traps gasses that are releasef. This is what causes bread to rise. This leavening gives it a flaky texture.
So this is often the issue with gluten free baking. Though we have come a long way in trying to copy the properties of gluten, we have yet to master it. This is why most gluten free baked goods tend to be crumblier, denser, and flatter.
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