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A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise. Wheat has a high level of gluten. When baked goods are made with various types of non-gluten flour, wheat flour is often added so that the dough is able to rise effectively. Many types of flour milled from various grains, seeds, legumes, tubers, and nuts do not contain gluten.
Gluten forms only when liquid is added to flour causing a reaction of the insoluble proteins gliadin and glutenin. Gliadin has the consistency of syrup when it is combined with water and glutenin becomes very rubbery. The combination of the two is what gives dough its sticky and elastic qualities. The quantities of these proteins are highest in flour milled from wheat, but the level is also high in barley, oats, rye, and triticale. Grains related to wheat, such as spelt and kamut®, also contain the proteins necessary to form gluten.
Some individuals have an allergic reaction to gluten and therefore must not consume products containing gluten. Some non-gluten flours that can be safely consumed by gluten-intolerant individuals are rice (brown and white), potato, chickpea, quinoa, cornmeal, soy, sorghum, and buckwheat.
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Gluten Causes Elasticity in Dough |
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USDA Nutrition Facts |
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| Calories 370 |
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| Protein 75g |
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| Total Fat 1g |
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| Total Carbohydrates 13g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 100mg |
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| Sodium 29mg |
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| Cholesterol 0mg |
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| Serving Size 1 oz |
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| Calories 270 |
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| Protein 13g |
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| Total Fat 2g |
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| Total Carbohydrates 48g |
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| Dietary Fiber 3g |
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| Sugars 1g |
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| Potassium 346mg |
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| Sodium 601mg |
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| Cholesterol 0mg |
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| Serving Size 1 oz |
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| Calories 245 |
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| Protein 12g |
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| Total Fat 2g |
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| Total Carbohydrates 43g |
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| Dietary Fiber 3g |
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| Sugars 1g |
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| Potassium 322mg |
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| Sodium 547mg |
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| Cholesterol 0mg |
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Gluten term - Related Content |
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| The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ... |
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| A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the ... |
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| A type of flour, produced from hard wheat that has been treated to remove the starch. It contains a greater percentage of gluten (at least 70% pure) than other types of flour and ... |
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| Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts. Gluten is the substance that ... |
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| For this flavorful version of an old favorite, be sure to use masa harina (look in the hispanic, Mexican or International section in supermarkets, or in ethnic groceries) or finely ground corn meal. |
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| Using nut and rice crackers instead of the traditional soda crackers is a tasty, inventive way to create a gluten-free version of the classic candy treat. |
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| These are so good, and so easy to make, that everyone, not just those unable to tolerate gluten, will enjoy them. |
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| A great way to use up left over ham. |
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| The increasing numbers of gluten-free pasta products now available (made from corn, rice, quinoa, etc) make it possible for almost everyone to find an acceptable substitute for wheat pasta. Try several kinds to find the most satisfactory ones. This easy, colorful salad will make experimenting fun. It will keep, refrigerated, for days. |
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