The Following: Vital Wheat Gluten

Vital wheat gluten is the protein found in wheat. It is made by dehydrating wheat flour, which removes the starch and leaves the gluten behind. This concentrated protein is then ground into a powder.

Manufacturers add vital wheat gluten to baked goods to improve texture and elasticity. It helps dough rise and gives bread a chewier texture. It is commonly found in breads, rolls, pizza crusts, and some pasta.

Vital wheat gluten is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a concentrated source of protein and is a primary component of wheat, which is a common allergen. The WHO/IARC has not classified vital wheat gluten specifically. Evidence on the health effects of gluten for individuals without celiac disease or gluten sensitivity is mixed and an area of ongoing research.