Well gluten is the protein component that's found in wheat in the wheat family. Although Gluten is singular word it actually refers to two proteins. And those are Gliadin and Glutolin. And what happens is these proteins act as a binding agent. So they bind food together. And the reason that they used so wide spread in processed foods is simply because they act a binding unit to make food taster better. In other words if you picture Gluten to be an egg. Egg is a good source of protein. And you're trying to make a casserole or a souffle or a meatball. And you're trying to bind your meat together with your vegetables. The egg is actually what's helping you bind it together before you cook it. Without the egg you're going to have a dry, crumbly meatball or a dry crumbly casserole. And that's pretty much what happens to bread when it doesn't have Gluten in it. Or any kind of crackers seems difficult because it does not taste as good. So in the food Industry they're putting Gluten. Food hazards are actually purchasing big vats of Gluten and putting them in products that don't even contain wheat. Just as a congealing agent to make your food more moist and I guess, more desirable to the palate.