Gluten is the general name for a family of proteins found in wheat, rye, barely, and other grains. It acts as “glue” and holds together common foods like breads and pastas in the baking process. Gluten is what gives breads its bounce and spaghetti its stretch. It also makes some people very sick, and others plain uncomfortable. Unfortunately, it’s also used as a binding agent in a variety of processed foods, which can make finding tasty gluten-free snacks difficult.