Necessity is the mother of invention. For people with gluten intolerance, necessity comes in the form of replacing a magical mixture of proteins so that they can continue to eat breads and pastas and pizzas and pastries. Some of the best kitchen chemistry involves breaking down a recipe and replacing ingredients to suit your needs. This is no simple one for one process and can involve complex additions and subtractions. But, when it works, as it does with some gluten-free bread recipes, the payoff is science at its most delicious.