What is another word for strong gluten?

Pronunciation: [stɹˈɒŋ ɡlˈuːtən] (IPA)

Strong gluten is a crucial component in baking, particularly bread. It refers to the protein found in wheat flour that provides structure and elasticity to dough. However, for individuals who have celiac disease or gluten sensitivity, strong gluten can cause digestive issues, making it essential to find suitable alternatives. There are several gluten-free flours available that can mimic the properties of strong gluten, such as almond flour, buckwheat flour, and chickpea flour. Psyllium husk, xanthan gum, and chia seeds are also excellent substitutes for strong gluten. Using these alternatives, one can still bake delicious bread and other gluten-containing foods without causing any digestive discomfort.

Synonyms for Strong gluten:

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What are the hypernyms for Strong gluten?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

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