About Gluten

What is gluten??
Gluten is part of the seed or kernel of wheat (durum, emmer, semolina, spelt, farina, farro, Kamut and einkorn), barley, rye, and oat grains where it is distinct from the living protoplasm. It is called a 'storage protein' because it is stored in the endosperm component of the seed for the purpose of supplying the needs of the germ if it should germinate, or begin to grow. Gluten constitutes about 80% of the proteins contained in wheat.

The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the negative health effects
What is Gluten

Function of Gluten in Foodmaking
When flour is mixed with water, the gluten in it becomes sticky. When the resulting dough is kneaded, the gluten in it makes the dough elastic; and gives bread the ability to rise when baked. It also provides a chewy, satisfying texture. These are important qualities for bread making and for making other baked products. Gluten traps air produced by raising agents like yeast or baking soda, helping the dough to rise. When the dough is baked, the oven heat coagulates or sets the gluten, thereby ensuring that the final product keeps its shape.

Gluten in flour thickens cooking liquids, for example, gravy and soup.

Information Source:
https://glutenfreeworks.com/gluten-disorders/gluten/
https://www.medicalnewstoday.com/articles/318606.php