Gluten

Wheat flour supplies the bulk of most baked goods. This bulk-forming function can be duplicated by simply substituting other flours and starches for wheat flour. The structure-building functions of gluten proteins, however, are more difficult to duplicate ( to review gluten formation and functions). Gluten-free baked goods must contain other ingredients that help build structure, or the item will be excessively crumbly, will not hold together, or will not rise. For some items, such as certain quick breads, egg protein can provide the necessary structure.