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Fats from plant sources that are liquid at room temperature, such as olive oil, canola oil and peanut oil. Questions about the use of oils or about which oils to choose for a specific culinary purpose are appropriate here. As per the FAQ, please avoid asking about health matters in this tag unless you have a *specific* nutritional question - for example, the effect of saturation on smoke point.

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water and gliadin and glutenin proteins bond together to make what we call gluten. So that is the magic. Oil is chemically very different so that is why it was weird. source: Peter Reinhart's Whole Grain Breads …
answered Feb 9 '11 by citadelgrad