Gluten is a protein. It’s the stretchy, springy stuff that makes bread bouncy. Think of it as the rubber band in your pizza dough.
Gluten-Free flour is missing that rubber band. So bakers get creative. They add xanthan gum, which is basically slime for baking. Science is weird. I love it.
If All-Purpose is a sports car, Gluten-Free is a unicycle. It can get you there, but the ride is bumpier. And you might fall off.
