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
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
This product is not suitable for individuals sensitive to gluten.
Bread, tortillas, chewing gum, seitan, wheat meat, meat substitutes, sausages, sausage patties, processed meat
Self Nutrition Data
Journal of the American Oil Chemists’ Society
Vital wheat gluten, Wheat gluten, Gluten flour