The unique structure of gluten aids in leavening retention and, therefore, creates “the perfect crumb, texture, and volume,” Shelke explains. It also provides the chewiness of breads. Current gluten substitutes do not yet produce dough that matches wheat-flour dough: Gluten-free doughs are more batter-like and lack viscosity and elasticity. The result is gluten-free baked goods that don’t yet match the body, crumb, texture, and deliciousness of gluten-based products.
