As anyone who watches The Great British Baking Show knows, gluten gives wheat bread its structure. “Think of gluten as the glue that holds together your favorite wheat-based treats,” Lockwood ...

The breads were then cooled for analysis of volume and structure. When the sheeting step was omitted, the volumes of the baked gluten-free breads were 2.4ml/g for the WP aggregate bread, 3.6ml/g for ...