What is gluten, why do some people think it is pure culinary evil, and why are there more and more products devoted to being free of this mysterious substance? Here's what one person thinks: What Is Gluten Really? Gluten is a protein found in wheat (including lesser-known species of wheat like kamut, einkorn, and spelt), barley, rye, and triticale (a cross between wheat and rye). It gives baked goods their delicate crumb and is one of the factors that make bread so deliciously chewy. It's activated when you add liquid to flour or stir a batter or dough vigorously. Pastry chefs treat gluten... more
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