While neither rye nor corn form gluten, rye/corn fl our formed dough that had some strength and cohesiveness; that is, that held together somewhat. The dough held together because the fl our is high...

While neither rye nor corn form gluten, rye/corn fl our formed dough that had some strength and cohesiveness; that is, that held together somewhat. The dough held together because the fl our is high in soluble pentosan gums/starch, which also gave the dough a slick, slimy feel.