Role in Baking
Without gluten, baked goods won't hold their shape. That's why wheat flour is used in baking. When the glutens in wheat are stretched out through the kneading or mixing process, they form little pockets which can then be inflated by the gases released by the leavening agent. When these air pockets inflate, the dough expands or rises.
And since gluten is a protein, it hardens when it is heated—just like the protein in an egg hardens when we cook it. This hardening of the gluten molecules is what allows the bread to hold its shape and gives it its firm texture.
The more the dough is mixed or kneaded, the more the glutens develop. That's why we mix the dough for cakes or pastries for a shorter time than for crusty French rolls.
Interaction With Fat
In baking, fats interfere with gluten development process. Cookies are more crumbly than bread because they've got more fat in them. What happens is that the fat molecules surround and literally shorten the strands of gluten so that they can't stretch out as much. That's where we get the name "shortening" as well as shortbread cookies.
Gluten and PastaGluten is also a key component in foods that aren't baked, like pasta. The gluten is what gives the pasta its firm texture. Strong flours such as those made from durum wheat are good for making pasta because of their high gluten content. Pasta made from low-gluten flour would be too soft and mushy.
Is it Possible to Bake Without Gluten?
Gluten provides structure and chewiness, but it's also the only way to create light, airy baked goods. That's because, without gluten, bread won't rise. This is why, if you've ever tried gluten-free bread, they're so heavy and dense. They're really just lumps of starch.
Without gluten, baked goods won't hold their shape. That's why wheat flour is used in baking. When the glutens in wheat are stretched out through the kneading or mixing process, they form little pockets which can then be inflated by the gases released by the leavening agent. When these air pockets inflate, the dough expands or rises.
And since gluten is a protein, it hardens when it is heated—just like the protein in an egg hardens when we cook it. This hardening of the gluten molecules is what allows the bread to hold its shape and gives it its firm texture.
The more the dough is mixed or kneaded, the more the glutens develop. That's why we mix the dough for cakes or pastries for a shorter time than for crusty French rolls.
Interaction With Fat
In baking, fats interfere with gluten development process. Cookies are more crumbly than bread because they've got more fat in them. What happens is that the fat molecules surround and literally shorten the strands of gluten so that they can't stretch out as much. That's where we get the name "shortening" as well as shortbread cookies.
Gluten and PastaGluten is also a key component in foods that aren't baked, like pasta. The gluten is what gives the pasta its firm texture. Strong flours such as those made from durum wheat are good for making pasta because of their high gluten content. Pasta made from low-gluten flour would be too soft and mushy.
Is it Possible to Bake Without Gluten?
Gluten provides structure and chewiness, but it's also the only way to create light, airy baked goods. That's because, without gluten, bread won't rise. This is why, if you've ever tried gluten-free bread, they're so heavy and dense. They're really just lumps of starch.