G-free Bread

Gluten is a protein present in a variety of grains. The presence of gluten in dough adds elasticity and bounce, so when you bake something with grains that contain gluten the dough or batter is stretchy. Sometimes this means that you end up with very fluffy end products, like angelfood cake, sometimes you end up with resistant end products, like a bagel our a stretchy pull-apart bread. Baking without gluten can be an issue because the dough is denser and less malleable, sometimes leading to goods that are very crumbly or very dense, and sometimes leading to a loaf of bread where an air bubble gets trapped and can’t move through the inflexible dough. But if you’re allergic to wheat or have celiac disease there’s not much you can dough about that.
Eye see a slight problem here.