Gluten From Wheat
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What it is
Gluten is a group of proteins found in wheat, barley, and rye. It is what gives dough its elastic quality, allowing it to rise and hold its shape. Gluten is extracted from wheat by washing away the starch, leaving the protein behind.
Why it's used
Manufacturers use gluten as a binder and thickener in foods. It helps improve texture and moisture retention. Gluten is commonly found in baked goods like bread, cakes, and cookies, as well as in some processed meats and vegetarian meat substitutes.
Health notes
Gluten is a major allergen for individuals with celiac disease or non-celiac gluten sensitivity. For the general population, consuming gluten is considered safe. Regulatory bodies like the FDA and international organizations such as EFSA have evaluated gluten and its implications for health. While research continues, there is no scientific consensus linking gluten consumption to adverse health effects in individuals without specific sensitivities.
Allergen info
Wheat is one of the 9 FDA major allergens. Gluten is derived from wheat, therefore it is considered a major allergen.