my first job when I left school 50 years ago was as an apprentice baker I still make sourdough today The protein content on the label of a bag of flour indica

my first job when I left school 50 years ago was as an apprentice baker I still make sourdough today The protein content on the label of a bag of flour indicates the gluten availability, hence I use a 12-14% protein flour to make sourdough. Simply put by the head baker who trained me, the gluten is the glue that binds the dough I only buy flour from Shipton mill . Gluten is a protein Gluten is not a lectin. Gluten is a form of protein that is typically found in grains like wheat, barley, and rye. Lectin is a type of protein found in a wide variety of food items, including some grains and legumes. Gluten free baked foods are difficult to make even for me a replacement protein for bread is Whey protein powder isolate that body builders use. this is the trick to get beautiful looking sourdough, basically replacing one protein with another protein I make gluten free breads, cookies and pancakes with these flours coconut flour, buckwheat flour, brown rice flour, quinoa flour, brown rice flour,white rice flour, oat flour, tapioca starch, millet flour and sorghum flour.