Wheat gluten labeling issue information will be available here as issues develop. Check back often for updates.

Celiac Issues
For information on Celiac Disease with regard to wheat gluten, please visit for more information.

Web Links
American Baker's Association
American Institute of Baking
American Society of Baking
Starch Europe
Independent Bakers Association
National Association of Wheat Growers
Wheat Foods Council

Wheat Gluten is the natural protein derived from wheat or wheat flour. In its freshly extracted wet form it is known as gum gluten which when dried yields a cream-to-tan-colored, free-flowing powder of high protein content and bland taste. When re-hydrated, it regains its original characteristics. So unique is the functionality of wheat gluten and so persistent is the structural integrity after cooking, it appears to have no functional competitor.

Wheat gluten is a wheat protein concentrate that is prepared by removing starch from wheat flour and carefully drying the remaining high protein gluten in such a manner as to retain the native properties of the wheat gluten. Wheat gluten provides exceptional functionality for many industries by imparting a variety of benefits.

It can be used in a wide variety of applications including milling, bakery products, meats, pasta, breadings, and more. Click here for information about a specific application.

Composition and Properties
Wheat Gluten, a natural food protein, is the water-insoluble complex protein fraction separated from wheat flours. The separation process is accomplished by physical means from aqueous flour suspensions without additives of any kind. Wheat gluten is marketed as a cream-colored, free-flowing powder. When rehydrated, it regains virtually all of its intrinsic functionality. Click here for more property information.

Regulatory Status
Vital wheat gluten is approved by the U.S. Food & Drug Administration as Generally Recognized as Safe (GRAS) under 21 C.F.R. §184.1322 for use as a dough strengthener, formulation aid, nutrient supplement, processing aid, stabilizer and thickener, surface finishing agent and texturizing agent at levels not to exceed current good manufacturing practice.

Vital wheat gluten also complies fully with the requirements for purity and identity stipulated by the joint FAO/WHO Expert Committee on Food Additives.

Wheat gluten is covered by a Codex standard and vital wheat gluten is approved for use by most countries throughout the world. However, it is recommended that the user contact the local food additive regulatory authorities to determine compliance with all local food legislation.

Codex International Standard for Wheat Gluten
Protein (N x 6.25) dry basis (d.b.) > 80.0% minimum
Moisture > 10.0% maximum
Ether extractable fat (d.b.) > 2.0% maximum
Ash (d.b.) > 2.0% maximum
Fibre (d.b.) > 1.5% maximum