Why is gluten-free so crumbly? The science of binding agents in baking
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4 min read
Gluten-free baked goods can be famously delicate, often lacking the signature chewiness of their wheat-based counterparts. It's a common and frustrating issue for home cooks who ask themselves: **why is gluten-free so crumbly?** The answer lies in the absence of gluten, the very protein that gives traditional dough its elasticity and structure.
