Wheat gluten
This article/section is a stub — probably a pile of half-sorted notes and is probably a first version, is not well-checked, so may have incorrect bits. (Feel free to ignore, 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.