Wheat gluten is a flour of isolated protein of wheat. Wheat gluten, typically 70-80% protein by weight is an excellent source of protein to those able to tolerate it. It is used to improve texture of breads and veggie burgers, as well as in the production of the meat substitute seitan (also called wheat gluten). See: Seitan

Health considerations

Wheat gluten is a low-fat, low-carbohydrate, sodium free source of protein. It is also a source of selenium, phosphorus, and iron. See: Gluten, Wheat

Keep in mind

This product is not suitable for individuals sensitive to gluten.

May be found in

Bread, tortillas, chewing gum, seitan, wheat meat, meat substitutes, sausages, sausage patties, processed meat


Self Nutrition Data
Journal of the American Oil Chemists’ Society

Alternative Spellings and Names

Vital wheat gluten, Wheat gluten, Gluten flour

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