On Mon, 20 Mar 2006 16:13:04 +0000, Ray wrote:

> I'm experimenting with baking rye sourdough bread, and most recipes I see
> call for gluten.
>
> I contrived my own recipe, and it worked out reasonably well without
> gluten.
>
> What's the purpose of gluten?

It makes the bread springy and allows it to rise in the oven (or before)
by trapping the gas bubbles. I get good results with rye when I let the
dough prove overnight in the fridge.

JB