Everything you need to know about gluten for baking bread and making pasta.

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Knead, Rest, Repeat: How Gluten Actually Works

Gluten is a tangle of proteins that gives bread dough the strength to hold its shape and rise in the oven. It’s the architectural glue that keeps cakes, pie crusts, and pastry intact as they bake. When the flour proteins called glutenin and gliadin mix with water, they begin to interlock like Velcro, forming a network of protein strands that holds a dough together.

But how can we get gluten to do what we want for the very best sweet buns, loaves of bread, tender muffins, or springy pasta? Read on to find out.

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