Wheat Gluten
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What it is
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.
Why it's used
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.
Health notes
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.
Allergen info
Wheat is one of the nine major food allergens identified by the FDA. This ingredient contains gluten.