Each Of The Following: Organic Wheat Gluten

Organic wheat gluten is the protein component of wheat, separated from the starch. It is typically produced by hydrating wheat flour and then processing it to remove the starch, leaving behind the gluten. This concentrated protein is then dried and can be used in various food applications.

Manufacturers add wheat gluten to provide structure, elasticity, and chewiness to baked goods. It acts as a binder and leavening agent, helping doughs rise and hold their shape. It is commonly found in breads, buns, crackers, and other baked products where a desirable texture is important.

Wheat gluten is generally recognized as safe (GRAS) by the FDA for its intended use in food. For individuals with celiac disease or non-celiac gluten sensitivity, avoiding gluten is necessary. JECFA has evaluated wheat gluten and established acceptable uses. While generally safe for the general population, it is a common allergen.