WHAT IS GLUTEN? Gluten is a sticky protein found in certain grains such as wheat, barley, rye, spelt, and kamut. Gluten, from the Latin for “glue,” is the adhesive material that holds the flour together to make bread. It gives bread dough its elasticity and baked goods their fluffiness and chewiness. It stops sauces and gravies from curdling and gives a smooth texture to cheese spreads, margarines, and mustard. Used as an additive and stabilizing agent in innumerable processe