Wheat gluten

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This article/section is a stub — probably a pile of half-sorted notes, is not well-checked so may have incorrect bits. (Feel free to ignore, fix, or tell me)

Wheat gluten is, well, made from primarily the gluten of wheat.

It is made by processing the gummy-esque mass that remains when you wash the starch out of flour dough.


It can be quite tough, so can be seen as an alternative to soy-based products to fill the bulk of a meal.