Make a Gluten Ball

Big question: What is the stretchy stuff hiding inside flour?

Knead a small dough, wash the starch away under water, and find the bouncy gluten that gives bread its stretch.

What you need

• 1 cup all-purpose or bread flour
• About 1/3 cup water, plus a splash more if needed
• A mixing bowl
• A large bowl of cool water
• A strainer (a mesh bowl that lets water through)
• A clean kitchen towel

What to do

1. Make a doughWash your hands first and check every ingredient with your grown-up. Stir water into the flour a little at a time until it forms a ball. No tasting the raw dough.
2. Knead itKneading means pushing the dough away with the heel of your hand, folding it back and turning it. Knead for 5 minutes and feel it turn smooth and springy.
3. Let it restCover the dough with the towel for 10 minutes. Resting lets it relax.
4. Wash out the starchSqueeze the dough again and again in the bowl of water. The water turns milky as starch washes out. Pour it through the strainer, refill and repeat until the water stays almost clear.
5. Stretch itWhat is left is gluten. Pull it slowly and watch it stretch like a rubber band, then spring back. Throw it away and wash your hands.

What is happening?

Wheat flour has two main proteins, glutenin and gliadin, that link into a stretchy net called gluten when they meet water and get kneaded. The milky stuff that washed away was starch, the biggest part of flour. In bread, the gluten net traps gas so the loaf rises. Cookie dough is mixed gently, so less gluten forms and the cookies stay tender.

No tasting the dough or the gluten ball, because raw flour can make you sick. Wipe the counter when you are done.

Try it

• 
  Junior Bakers

  Cut-Out Sugar Cookie Dough

• 
  Junior Bakers

  Gluten-Free Vanilla Cookies

Check yourself