why is gluten so hard to replicate in gluten free foods? 242 viewsJanuary 1, 2024 Question98.67K June 14, 2023 0 Comments Is it just thatthe gluten protein is unique? Or is there something else going on? In: 6 4 Answers ActiveNewestOldest Anonymous Posted June 14, 2023 0 Comments Gluten is the primary protein in bread and an important structural element. Regular flour is about 12% gluten, so removing it is a lot like building a brick wall without mortar. You are viewing 1 out of 4 answers, click here to view all answers. Register or Login
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