Does rye flour contain proteins that produce gluten?

Rye flour is made from the endosperm of rye grains, which is the part of the grain that contains the gluten proteins. Gluten is a complex protein that is responsible for the elastic texture of bread and other baked goods. When flour made from grains like rye is mixed with water, the gluten proteins form a sticky network that traps gas bubbles and gives the dough its characteristic elasticity and rise.

The amount of gluten in rye flour can vary depending on the specific variety of rye grain used, but it is generally lower in rye flour than in wheat flour. This is why rye bread tends to have a denser, heavier texture than wheat bread.