The present invention is a system for replacing gluten in food products. In certain embodiments, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition in certain embodiments mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining agent and a gluten-free setting agent, and it may also include a hydrocolloid or a starch, or both.