Pi Day - Goodness Gracious! Great Balls of Gluten!

In Pi Day and the Science of Baking we learned that gluten is a protein in flour that makes dough strong and stretchy. But how do different amounts of gluten affect a dough? With a grown up's help, create some Great Balls of Gluten! from the Exploratorium. You'll get to see gluten proteins with your own eyes and hopefully formulate an answer to this research question...