[carlo3b]

what produces the gluten

Kneeding the dough begins the Gluten process, and pretty much controls the amount. Gluten begins to form as soon as flour is moistened and stirred. Gluten in bread baking needs to be developed to give the bread a strong structure that can withstand the strength of yeast activity, sometimes over an hour or two.

Gluten also acts like a net, catching and holding the air bubbles developed in the dough. These bubbles are later enlarged by the carbon dioxide, a by-product from the yeast, which causes the baked good to rise. I hope that helps!

[William Terrell]

Yes, I understand. I made all the bread I ate for some years. But in your low-carb bread recipe I didn't see anything I could identify that would make either gluten or any elastic substance to take it's place.

Does the recipe produce flat bread?