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1) The type of flour used, bread flour has the highest protein content and therefore the highest gluten formation.
2) The amount of fat in the dough. Fat inhibits gluten formation.
3) Water. Gluten will absorb roughly double its weight in water. More than that hinders gluten formation.
4) The method of mixing. As a general rule, more kneading equals more gluten.
5) Leavening. Yeast fermentation stretches gluten and makes it stronger and more elastic.
6) Temperature. Gluten forms best between 70 and 80 degrees (21 to 27 Celsius)
7) Other additives. Salt aids in the formation of gluten. Bran inhibits gluten formation. Milk has an enzyme which inhibits gluten formation and should be scalded before being added to a bread dough.
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I e-mailed Caribou coffee and this is the response I received on 5/17/2012:Thanks for checking in with us. All of our drinks at Caribou Coffee are gluten free. Of course, there is need to be careful with any toppings you may add, such as oreo cookie crumbs, and the usual things that you would steer away from.We hope that you will come visit us for a nice refreshing treat! :)Have a 'Bou-tiful Day!DorisCaribou CoffeeCustomer Relations Specialist1.888.CARIBOU (1.888.227.4268)YES! Caribou Coffee drinks are gluten free :)
