Wheat Gluten

Wheat gluten is a protein composite found in wheat and related grains, including barley and rye. It is made by washing wheat flour dough with water, which removes the starch and leaves behind the insoluble protein, primarily glutenin and gliadin.

Manufacturers add wheat gluten to foods to improve elasticity, strength, and chewiness, especially in baked goods. It is also used as a protein source and a binder in various processed foods, including breads, pasta, cereals, and meat substitutes.

Wheat gluten is generally recognized as safe (GRAS) by the FDA for its intended uses as a food ingredient. For most people, wheat gluten is a digestible protein. However, for individuals with celiac disease, consuming gluten triggers an immune response that damages the small intestine. Some people also experience symptoms from gluten without having celiac disease, a condition sometimes referred to as non-celiac gluten sensitivity, though the scientific understanding of this condition is still evolving. As a primary food component rather than a food additive, wheat gluten is not typically subject to acceptable daily intake (ADI) evaluations by bodies like JECFA or EFSA.