Wheatgluten
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What it is
Wheat gluten is the protein found in wheat. It is extracted from wheat flour by washing away the starch. The remaining sticky mass is then dried and can be ground into a powder.
Why it's used
Wheat gluten is primarily used as a binder and thickener in foods. It gives dough elasticity and chewiness, making it a key ingredient in bread, pasta, and baked goods. It is also used in meat substitutes to provide a chewy texture.
Health notes
Wheat gluten is Generally Recognized As Safe (GRAS) by the FDA for its intended use. It is a source of protein and fiber. For individuals with celiac disease or non-celiac gluten sensitivity, avoiding gluten is necessary. JECFA and EFSA have evaluated gluten, noting its role in celiac disease.
Allergen info
Wheat gluten is derived from wheat, which is one of the 9 FDA major allergens. It is the source of gluten, a protein that triggers adverse reactions in sensitive individuals.