Gluten is the general name for the proteins found in grains including all kinds of wheat (e.g. bulgur, durum, semolina, spelt, farro), barley, rye and triticale (a cross between wheat and rye). Gluten functions in foods as a glue that holds foods together to keep up their shape. The term gluten is derived from the glue-like property of wet dough. Gliadin and glutenin are the two main proteins in gluten. During the bread making process, they form strands that strengthen the dough and build pockets that trap air (like a balloon) and permit bread to rise and have its appealing texture. Gluten itself doesn’t have a particular function within the…