Gluten is a protein found in wheat, barley, rye, and other cereal grains. It gives dough its elasticity and helps it rise, making it essential in baking and breadmaking.
Wheat gluten is often used to make seitan—a favorite plant-based meat alternative for vegans and vegetarians, which can be shaped into “vegan chicken,” “vegan beef,” and many other dishes.
Gluten is also sometimes added to foods to boost their protein content.

Benefits / Uses

• High in protein for vegans & vegetarians 💪

• Rich in iron (9% DV per 1/4 cup)

• Low in carbohydrates – only 6 g per serving

• Minimal sodium & zero cholesterol

• Suitable for those with soy or dairy allergies

• Ideal base for homemade seitan, stir-fry, sandwiches & grilling

• Suitable even for low carb diets

Who Should Eat Wheat Gluten

Wheat gluten is ideal for anyone looking to boost their protein intake without animal products or cholesterol, for people with high cholesterol or special dietary needs, and for those allergic to soy or dairy seeking alternative protein sources. Its low carbohydrate content also makes it suitable for low carb diets.

Ingredients

100% High purity wheat gluten

Nutritional Info (per 1/4 cup or 30 g)

• Energy: ~110 kcal

• Protein: ~23 g

• Carbs: 6 g (sugars <1 g)

• Fat: 0.5 g

• Iron: 9% DV

• Calcium: small amount

• Sodium: 9 mg

Technical Specs

• Net weight: (e.g. 500g, 1kg)

• Vegan, dairy & soy free

Directions for Use

Mix wheat gluten with water or broth, knead into an elastic dough, and let rest. Boil or steam for 30–60 minutes, depending on your recipe. Use in stir-fry, sandwiches, or as a plant-based “meat”.

Extra Info

• Cholesterol-free, very low sodium

• Suitable for low carb diets

• Ideal for vegans, vegetarians & those seeking plant protein

• Sometimes added to bakery or other foods to increase protein content