And Wheat Gluten Protein

Wheat gluten protein is the protein naturally found in wheat. It is extracted from wheat flour by washing away the starch, leaving behind a concentrated protein substance. This protein gives dough its elastic quality, helping it to rise and hold its shape.

Manufacturers add wheat gluten protein to foods as a binder and texturizer, particularly in baked goods and meat alternatives. It provides a chewy, meat-like texture and helps improve the structure of products like bread, pasta, and vegetarian sausages. It is also used in some chips and snack foods for texture.

Wheat gluten protein is generally recognized as safe (GRAS) by the FDA for use in food. For individuals without celiac disease or gluten sensitivity, consuming wheat gluten protein at typical dietary levels is not associated with adverse health effects. Regulatory bodies like JECFA and EFSA have evaluated wheat gluten, but no specific health concerns have been raised at normal consumption levels. However, for individuals with celiac disease or non-celiac gluten sensitivity, avoiding wheat gluten is necessary.