why is gluten so hard to replicate in gluten free foods?

Question

Is it just thatthe gluten protein is unique? Or is there something else going on?

In: 6

Answer 1

Your sort of asking why apple is so important in apple pie. The gluten is what makes the bread to the old world magic, and is why we use wheat for bread rather than other grains.

The gluten free pizza where I work is actually a cauliflower pancake. It’s almost tasty (though gummy) but is very far away from the material a wheat pizza would become, largely because it is a batter, whereas wheat is a dough that depends on gluten for elasticity and tension, which is hard to pull off in baked goods.