Gels can be formed by the self-assembly of low molecular weight gelators (LMWG). These are small molecules that self-assemble to give long fibrous structures that entangle to form a 3dimensional network. These gels tend to be very stiff but break at low strain. This breaking at low strain has been widely described as a drawback of these systems. However, here we use this perceived failing as a unique benefit enabling a mechanical trigger for homogeneous protein delivery that is not possible with conventional gels.