The Following: Wheat Gluten

Wheat gluten is the protein found in wheat. It is extracted from wheat flour by washing away the starch. The remaining sticky, elastic mass is then dried and can be used as a food ingredient.

Wheat gluten is often used as a binder and thickener in foods. It gives dough elasticity and chewiness, making it a common ingredient in baked goods like breads and pasta. It is also used to add protein and a meat-like texture to vegetarian and vegan products.

Wheat gluten is Generally Recognized As Safe (GRAS) by the FDA for use in food. For individuals with celiac disease or non-celiac gluten sensitivity, consuming wheat gluten can cause adverse health effects. JECFA and EFSA have evaluated gluten, noting its role in celiac disease. Evidence on gluten's effects in individuals without these conditions is mixed, with some studies suggesting potential benefits or drawbacks at higher intakes, while others find no significant impact.