Gluten is a protein primarily found in four grains wheat, barley, rye, and triticale. Its main purpose is to give the dough its elasticity, which is used to produce a line of products by imparting a chewy texture and retaining the product’s shape. This protein is not suitable for every consumer, as it results in various health-related issues like gluten ataxia, celiac disease, non-celiac gluten sensitivity, and allergies. So, companies are manufacturing a line of Gluten Free Products.