Gluten is a complex protein found in grains such as wheat, barley, rye, and triticale (a hybrid between wheat and rye). It is formed when two proteins, glutenin and gliadin, combine in the presence of water. Gluten gives dough elasticity and helps bread and other baked goods rise properly. It is also used as a binding agent in many processed foods, such as sausages and sauces. Avoiding gluten is not necessary for everyone. However, some people choose to avoid it for personal or dietary reasons, such as for weight loss or managing certain conditions.