What Gluten Is (and Why Some Flours Have More)

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Gluten isn't an ingredient you add — it's a network that forms when two wheat proteins, glutenin and gliadin, are hydrated and physically worked (by kneading or mixing), linking into stretchy, elastic strands that trap gas and give bread its chew and structure. Flours are milled from wheat varieties with different protein content: bread flour (higher protein) builds a stronger, chewier network suited to bread; cake flour (lower protein) builds less, giving a tender, delicate crumb. Using the wrong flour for the job is a common reason a cake turns out tough or a bread loaf turns out flat.