Gluten? Gluten-free? What’s it all about?

Gluten? Gluten-free? What’s it all about?

    What is gluten anyway? Gluten is the elastic protein in wheat, rye, spelt and barley. It helps baked goods to rise and gives them their spongy texture. It’s the glue that stops pasta from breaking and gives loaves of bread a chewy texture. Where is it...