Glútem, commonly known as gluten, is a protein found in wheat and related grains like barley and rye. This elastic substance provides dough with its characteristic texture, contributing to the structure of baked goods. While gluten is a culinary staple, some individuals experience gluten sensitivity or celiac disease, necessitating a gluten-free diet. As a multifaceted ingredient, glútem plays a crucial role in the culinary world, offering versatility in creating various dishes. The ongoing popularity of gluten-free options reflects the growing awareness and accommodation for those with dietary restrictions, ensuring a diverse range of choices in modern cuisine.