Gluten is a protein found in wheat, rye, barley, and oats. It helps give bread its texture and moisture. Gluten is made up of different proteins like gliadin and glutenin. These proteins form a network that affects how dough behaves. Gluten is heat resistant and often added to processed foods for texture and flavor. Some people may have trouble digesting gluten, leading to health issues. The average person in Western countries eats 5-20 grams of gluten per day. Gluten is important in making bread and other baked goods.