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In Section 1.4.1 we introduced the unique properties of wheat doughs, pointing out that they have been significant factors behind the spread and adoption of wheat. Those unique properties are, in large part, due to the gluten proteins of wheat flour. There is a conundrum that the very component of wheat flour that contributes to its pre‐eminence as a foodstuff is also the proposed source of several adverse reactions to wheat consumption (Sapone et al. 2012). We therefore provide a brief introduction here to the gluten fraction and its role in processing and health. These properties, impacts, and potential mitigations are discussed in greater detail in Chapters 7–10.