The next time you’re faced with any challenges, remember how bread holds any shape at all only because the dough has been vigorously kneaded. The gluten network that forms as a result is strong enough to hold the loaf together as it rises and expands from the yeast fermentation. Think of the difficulties you’ve faced and overcome in the past – would you agree with me that they contributed to your growth as an individual?
As an aside, the story with gluten gets a little more complicated in choux pastry. Joe Pastry has a great explanation here.