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Gluten is responsible for that irresistible texture—even for that thick soup you enjoy every day at home or in your favorite restaurant. This protein is found in rye, barley, and wheat. Together with them are cereal grains, einkorn, durum, and spelt. The mixture of water and wheat flour result to gluten, giving structure to baked goods. However, not all baked goods need the same quantity of gluten.