Gluten the Protein
	Gluten is formed when one mixes water and flour—two proteins in flour, glutenin and gliadin, grab each other as well as the water, and sheets of gluten are formed.  Gluten is elastic and traps and holds air and the gases made by yeast, enabling yeast bread to rise.
					Although other grains can be ground into flour to make light baking powder-leavened products, such as pancakes and muffins, only wheat flour contains enough glutenin
			and gliadin to make sheets of gluten.  A yeast bread that does not contain glutenin and gliadin typically will not rise, because although yeast makes bubbles of gas, the gluten sheets are necessary to hold them in—otherwise they’ll just float into the air.  Gluten-free bakers get around this problem with yeast breads by using xanthan gum, guar gum, and/or gelatin as binders to simulate the gas holding properties and texture of gluten.  Another gluten-free bread alternative is not to use yeast at all.  Instead, eggs are natural leaveners and are often used in “quick breads” (non-yeast breads such as bananna bread, corn bread, and pumpkin bread.)