The gluten network is the chain of gluten molecules, formed by the constant kneading of the dough. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped by the gluten network, cause the dough to rise. Baking coagulates the gluten, which, along with starch, stabilizes the shape of the final product. Because of the elasticity it gives to the dough and subsequentially to the final product, it is hard to mimic the texture of glutenous doughts in gluten-free alternatives, made mainly for people with Celiac Disease, an autoimmune disease in which a person cannot consume gluten.