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| Everything you need to know about gluten for baking bread and making pasta. View this email in your browser | Manage newsletter preferences COOK THIS NOW Knead, Rest, Repeat: How Gluten Actually Works Gluten is a tangle of proteins that gives bread dough the strength to hold its shape and rise in the oven. It’s the architectural glue that keeps cakes, pie crusts, and pastry intact as they bake. When the flour proteins called glutenin and gliadin mix with water, they begin to interlock like Velcro, forming a network of protein strands that holds a dough together. Trending Recipes
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