Gluten is a protein found in the grains of wheat, barley and rye. It is a protein unique in its structure which gives an elastic consistency to the dough made with the flours of these grains. This is why over the centuries, these grains containing gluten have been used so extensively in the manufacture of bread and other good pastries. The gluten-containing grains we eat today are currently domesticated and are presently hybrid versions of those that originally grew wild in the Tigris-Euphrates Valley. Probably due to famines or the ingenuity of ancient peoples, these grains have become a source of food and calories.…
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