Thank gluten's complex chemistry for your light, fluffy baked goods

Gluten is in a variety of breads and baked goods − it helps them rise and gives bread its characteristic texture. Adam Gault/OJO Images via Getty Images

Within the bread, rolls and baked goods on many tables this holiday season is an extraordinary substance – gluten. Gluten’s unique chemistry makes foods airy and stretchy.

I’m a chemist who teaches a chemistry of cooking class, and every year I ask my students, “What is gluten?” Common answers are “a sugar” or “a carbohydrate.” But rarely does anyone get it right.