50 years ago, you never heard about anyone having a problem with gluten. Now it seems like everybody does. What’s going on? Should you care? Does it affect you?
What’s gluten? It is a protein in wheat, barley, and some other grains. When your baker mixes yeast into dough, gluten is the elastic stuff that allows the dough to form bubbles and rise so the bread isn’t hard as a rock.
