Organic Wheat Gluten

Organic wheat gluten is the protein component of wheat, separated from the starch. It is a key ingredient in many baked goods, providing structure and elasticity. It is typically produced by washing wheat flour dough to remove the starch, leaving the gluten behind.

Manufacturers add wheat gluten to improve the texture, chewiness, and volume of baked goods like breads and rolls. It acts as a binder and leavening agent, helping dough rise and hold its shape. It is also used in some meat substitutes and processed foods.

Wheat gluten is generally recognized as safe (GRAS) by the FDA for use in food. It is the primary component of gluten, which can cause adverse reactions in individuals with celiac disease or non-celiac gluten sensitivity. For these individuals, avoiding gluten is medically necessary. JECFA has evaluated wheat gluten. Typical consumption levels in foods are not associated with adverse health effects for the general population.