In a dough made from wheat flour, a three-dimensional gluten network is formed during mixing. The gluten binds the water and gives the dough its typical elastic properties. This allows a wheat dough to be moulded accordingly and hold the CO₂ produced by the yeast in fine gas bubbles.
In gluten-free doughs, hydrocolloids such as guar gum, psyllium, locust bean gum, xanthan gum, carboxymethylcellulose and hydroxypropyl methylcellulose are used to bind water, form doughs and retain gas. In some cases, various plant proteins are used, in addition.
As a result, the dough properties of gluten-free doughs differ from doughs made from wheat flour and require different processing.
