How gluten is made and how to go gluten-free?

Gluten is one of the most talked-about ingredients in our food, often beloved for its role in baking or avoided for dietary reasons. But what exactly is gluten, how do we form it, and how can products — naturally gluten-containing grains — be labeled “gluten-free”?

What is gluten?

At its core, gluten is a protein network found in some grains, such as wheat, barley, and rye. It forms when two smaller proteins, glutenin and gliadin, combine with water and undergo processing, usually through kneading. This protein network gives bread its elasticity, helps dough rise, and creates that delightfully chewy texture we love in baked goods.

When you knead dough, you encourage the formation of gluten by creating a network that traps air bubbles and allows the dough to rise.

How is gluten formed?

Gluten doesn’t appear in wheat flour until you introduce water and movement. In its dry state, wheat flour contains separate proteins. Interestingly, the amount of gluten created depends on the type of wheat and how you process the dough. For example, cake flour has less gluten-forming potential than bread flour, making it ideal for soft and delicate doughs.

How can wheat products be gluten-free?

This is where things get interesting. While wheat naturally contains gluten-forming proteins, certain processes can remove it to make products safe for those with gluten intolerance or celiac disease.

The two most common methods are enzymatic processing and starch isolation. In the case of enzymatic processing, food technology uses enzymes to break down gluten proteins, making them undetectable in the final product. As for starch isolation, manufacturers can isolate wheat starch, which is naturally low in gluten. Through careful extraction, they remove most of the gluten, resulting in wheat-based products like gluten-free pasta or baked goods.

To be labeled “gluten-free,” a product must meet strict standards, often containing less than 20 parts per million (ppm) of gluten. This threshold ensures that the product is safe for those with gluten sensitivity.

Gluten-free diets have also gained popularity among those without medical needs, often viewed as a healthier choice. It’s important to note that gluten-free doesn’t automatically mean healthier — the nutritional value depends on the product itself.

Gluten is a fascinating and functional part of many of our favorite foods, but its absence doesn’t mean compromise. Thanks to clever science and careful processing, gluten-free products made from wheat and other grains offer an alternative for those who need or prefer them. Whether you’re kneading stretchy dough or searching for gluten-free options, understanding the role of gluten can deepen your appreciation for the amazing science behind our foods.