Hydrated Wheat Gluten

Hydrated wheat gluten is made by washing wheat flour to remove the starch, leaving behind the gluten protein. This protein is then hydrated, or mixed with water, to create a dough-like substance. It is a key ingredient in many meat alternatives due to its chewy texture.

Manufacturers add hydrated wheat gluten to foods to provide a chewy, meat-like texture, especially in vegetarian and vegan products like meat substitutes, veggie burgers, and seitan. It acts as a protein source and binder, helping to hold other ingredients together and improve the overall structure of the food.

Hydrated wheat gluten is generally recognized as safe (GRAS) by the FDA when used as intended in food. It is a concentrated source of protein and is a staple in vegetarian diets. While it is a good source of nutrients, individuals with celiac disease or gluten sensitivity must avoid it due to its gluten content. Regulatory bodies like EFSA have evaluated gluten, but no specific health concerns are associated with hydrated wheat gluten consumption for the general population at typical intake levels.