Developing Quote by Sohla El-Waylly

A dough might start out lumpy and wet, but as you knead, it will grow smooth, supple, and springy - thats how you know…

— Sohla El-Waylly

Kneading dough is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your…

— Sohla El-Waylly

Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable…

— Claire Saffitz

I don't even know what a gluten is, bro.

— Scott Hall

I would suggest that gluten tends to be tied to carbs. And I try to balance my carbs and my proteins and my fats.

— Ronald M. Shaich

The story of gluten as it relates to the brain throws a wide net, so much more encompassing than the inflammation of a small…

— David Perlmutter

I haven't always been gluten-free.

— Lupita Nyong'o

Sometimes gluten is even added to chips, which is really annoying.

— Jameela Jamil

I eat a healthy diet and try to be gluten-free - my body functions better without it.

— Emma Willis

When you mix wheat flour and water together, the proteins in the flour combine to form a gluten network. This structure is what gives…

— Sohla El-Waylly

“If you have proven gluten sensitivity, then you must meticulously avoid rye, barley, bulgur, triticale, kamut, and perhaps oats.”

— William Davis

“I create recipes that are not just "good for gluten-free" but just plain GOOD, period!”

— Carol Kicinski