Lesson Plan
Gluten Lesson Plan (4th - 8th grade)
Estimated Time: 40 minutes
Purpose of the Lesson
To introduce students to gluten and the traits it adds to wheat flour.
Lesson Objectives
As a result of this lesson, students will be able to:
Identify two parts of gluten
Give traits of flour/dough that are linked to gluten
Explain why gluten allergies exist
Suggested CDE Standards
Grade 4:
4-LS1-1 Construct an argument that plants and animals have internal and external structures that function to support survival, growth, behavior, and reproduction.
Grade 5:
ELD.PI.5.6a.Em Explain ideas, phenomena, processes, and text relationships (e.g., compare/contrast, cause/effect, and problem/solution) based on close reading of a variety of grade-level texts and viewing of multimedia, with substantial support.
Grade 6-8:
MS-LS1-5 From Molecules to Organisms: Structures and Processes; Construct a scientific explanation based on evidence for how environmental and genetic factors influence the growth of organisms.
Lesson Activity
Time 0-15 min:
Worksheet and Presentation
Pass out worksheets (students will be primarily filling out the “Wheat Variety” side)
Present the CWC deck Link: Presentation
As you present, students fill out the table with the relevant information. Ensure you’re taking pauses to allow for note taking.
Recap the questions on the worksheet so all students are on the same page.
Time 15-25 min:
Activity
Students will mix a simple dough using flour and water
Mix one batch of wheat flour (about ¼ of cup of water for a cup of flour)
Mix one batch of corn flour (about ¼ of cup of water for a cup of flour)
Have students compare and make observations
Guiding Questions:
What is the difference in color?
How do they feel?
Is one stretchier than the other?
Time 25-35 min:
Worksheet Continued
Ask students to flip to the second side of the worksheet
Students fill in the questions on the “Dough Comparison” side
Time 35-40 min:
Closing - Class Discussion
Ask a few student volunteers to share their answers
Note that the reason the wheat flour is more elastic is because it contains gluten
Adaptations
Have one side of the classroom in charge of wheat and the other in charge of corn. Switch their dough for comparison.
After dough has been made, blindfold students to see if they can distinguish which dough is which.
Assessment
What are the two parts of gluten?
Which part of gluten is hard for some people to metabolize?
What are the characteristics of wheat dough?
Which part of gluten is responsible for the elasticity of dough?
Materials & Resources
Pencil
Mixing Bowls
2 lb. bag of Wheat Flour
2 lb. bag of Corn Flour
Water
Worksheet LP11 Gluten Worksheet.pdf
Spanish sheets: SPAN LP11 Gluten Worksheet.pdf
Printable Version:
