Wheat Gluten: What It Is, Why It Matters in Baking, and How to Navigate It

When you bake bread or cake, wheat gluten, the elastic protein formed when wheat flour mixes with water. Also known as gluten, it’s what gives dough its stretch and baked goods their structure. Without it, your cake might crumble, your bread won’t rise, and your cookies could turn into dust. But for people with celiac disease, an autoimmune disorder triggered by gluten consumption or gluten sensitivity, a non-celiac reaction that causes bloating, fatigue, or digestive distress, wheat gluten isn’t just inconvenient—it’s dangerous.

That’s why so many of the recipes and guides here focus on what happens when you remove wheat gluten from the equation. You’ll find posts that break down how to replace it with rice flour, almond flour, or tapioca starch—and why just swapping flours doesn’t work. It’s not just about what you take out, but what you put in: binders like xanthan gum, hydration levels, and even resting time all play a role. Some recipes use psyllium husk to mimic gluten’s stretch. Others rely on eggs or yogurt to hold structure together. And yes, even things like tahini or peanut butter can sneak in gluten if they’re processed in shared facilities. You can’t just assume something is safe.

What you’ll find in this collection isn’t theory—it’s real, tested advice from people who bake gluten-free every day. Whether you’re avoiding wheat gluten for health reasons, curious about how it works, or just trying to make a cake that doesn’t fall apart, these posts give you the tools to get it right. You’ll learn why some gluten-free cakes turn gummy, how to tell if your flour blend is balanced, and which store-bought ingredients actually contain hidden gluten. There’s no fluff. Just clear answers, simple fixes, and the kind of practical tips you can use the next time you reach for the mixing bowl.