Gluten and Health: Cutting Through the Noise
Written by Avery Erickson, Dietetic Intern, Viterbo University Updated May 7, 2026 Gluten is the protein substance in wheat flour and cereal grains. Gluten is created when gliadin combines with glutenin during the kneading process. As you continue kneading, it strengthens the gluten and creates the strong, stretchy, and chewy bread structure in our baked […]