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

Gluten proteins are like old-timey coiled telephone cords. As the dough is stretched and kneaded, the cords get tangled together and form a springy structure that cannot come undone. This happens because kneading stretches the proteins, and gluten proteins in particular will bond with each other when they’re stretched out. Other grain proteins don’t form the same bonds, so they fold back into little individual balls when kneaded. You can knead gluten-free flour for hours and never end up with stretchy dough. Sucks for bread making.