There are three main kinds of bread in the world: those that rise highest and so have to be baked in pans, those with a medium volume, like rye and French breads,and those that hardly rise at all and consequently are called flatbreads.

Although the gluten content of flour is talked about, in reality gluten does not exist as such in flour. Instead there are two major protein components present in flour, which when combined with water form Gluten.