Gluten, which currently has the social appeal of plutonium, is what gives bread elasticity. If you’ve ever had gluten-free wheat products and they turned to dust at the slightest touch, that’s why. If you’ve ever had gluten-free non-wheat products and didn’t notice anything different, that’s because there wasn’t anything different. It’s legal to print “Gluten Free” on things that never had gluten at all (at least in the US). Gluten also doesn’t form spontaneously; it’s generated by mixing the dough. And, as Alex has just learned, there are consequences to cutting that particular corner.