What exactly does Gluten do for Baking?

I am a firm believer of understanding things well before attempting to either substitute or change. When anyone is beginning to cook or bake gluten free, it is important to understand what Gluten is and what role it plays in cooking and baking. So let us begin there...

Gluten is a protein. Gluten is actually formed from two different proteins when water is introduced. The two other proteins are Gliadin and Glutenin. Gluten adds very important properties to dough, such as:

• increased dough strength
• better gas retention and elasticity, which gives products good structure and uniform shape to bread
• better water absorption and retention, improving yield, product softness and extending shelf life of bread
• enhanced flavor

Gluten plays a huge part in the proper forming of anything with wheat, so the challenge is how to simulate the role of Gluten when you have to live gluten free.