What Even Is Gluten?

A Fun, Digestible Guide for the Curious Eater

Gluten. It’s that buzzword that shows up everywhere—from restaurant menus to grocery labels to casual brunch conversations. But unless you’ve done a deep dive, chances are “gluten” still feels a little… mysterious. Is it a carb? A protein? A villain? A myth? A sorcery spell cast on croissants?

We’re here to set the record straight.

At Petley Grain, we believe great gluten-free baking starts with knowing exactly what we’re replacing—and why. So, whether you’re newly gluten-free, baking for someone who is, or just love geeking out about food, this one’s for you.

What Gluten Actually Is

Let’s get nerdy for a moment.

Gluten isn’t a single thing. It’s a network—a stretchy matrix formed when two proteins (gliadin and glutenin) in wheat flour mix with water. Knead the dough, and those proteins tangle together into the elastic structure that gives traditional bread its chew and rise.

In other words: gluten is the scaffolding behind baguettes, cinnamon rolls, pizza crusts, and everything fluffy, springy, and satisfying. It traps air bubbles from yeast or baking soda and lets baked goods puff up and hold shape.

Think of it like the balloon animal artist at a fair—without gluten, your dough loses its ability to twist into shape.

Why People Avoid It

Some folks need to ditch gluten for health. Others simply feel better without it. Here’s a quick breakdown:

• Celiac Disease: An autoimmune condition where gluten triggers damage in the small intestine. Even a breadcrumb can cause harm.

• Gluten Sensitivity: Not autoimmune, but still comes with bloating, fatigue, or brain fog after eating gluten.

• Wheat Allergy: A true food allergy that can cause anything from hives to severe reactions.

• Lifestyle or Preference: Many avoid gluten for digestive ease or as part of other wellness routines.

But here’s the thing: avoiding gluten doesn’t mean giving up baked joy. It just means finding new magic.

Why Baking Without Gluten Is So Tricky

Take away that gluten network, and you’ve got a challenge on your hands. Suddenly, your muffins are flat. Your cookies are dry. Your banana bread crumbles into sand the second you blink.

That’s because gluten isn’t just an ingredient—it’s a structure. Without it, you need other components to:

• Provide binding and cohesion

• Hold in air and moisture

• Mimic the chew or fluffiness you expect

That’s why so many early gluten-free recipes called for things like xanthan gum, gelatin, or complex flour blends with 5+ ingredients. They were all trying to recreate what gluten did so effortlessly.

So… What Does Petley Grain Do About It?

Our flours don’t just subtract gluten. They solve for it.

Petley Grain’s all-purpose blend is made with naturally gluten-free starches and grains carefully selected to:

✅ Provide structure
✅ Retain moisture
✅ Create that tender crumb and beautiful golden color you want in every baked good

No sandiness. No weird aftertaste. No apologies.

We’ve tested and refined our mix to work for cookies, cakes, muffins, biscuits—even pancakes that flip like a dream.

Ready to See the Difference?

Start with something sweet:

Try our fan-favorite Brown Butter Blondies or Gluten-Free Funnel Cake to experience the texture and flavor Petley Grain can deliver.

Or just grab a bag and go rogue—we won’t stop you.