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Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.

Wheat gluten is a versatile cooking ingredient. It's often used as a protein source in vegetarian and vegan cuisines, can be used to make seitan, bread, noodles, and it's also a common ingredient in baking as it improves the elasticity and rise of the dough.

No, wheat gluten cannot be used in a gluten-free diet. It is made of the protein gluten, which is not permitted in a gluten-free diet.

Yes, wheat gluten is a common allergen for people with wheat allergy, non-celiac gluten sensitivity and celiac disease.

Yes, you can make your own wheat gluten at home using wheat flour and water.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yes, wheat gluten is high in protein. It contains around 75-80% protein.

Seitan is made from wheat gluten, but they are not the same. Seitan is the result of cooking and flavoring wheat gluten.

Wheat gluten is high in protein and low in fat and carbohydrates. It also contains calcium, iron, phosphorus, and also provides small amounts of thiamin and niacin.

No, wheat gluten and gluten flour are not the same. Gluten flour, also known as vital wheat gluten, has had additional gluten added to it, making it particularly high in protein.

On its own, wheat gluten has a neutral, bland taste that easily absorbs the flavors of other ingredients used with it in recipes.

Yes, when cooked, wheat gluten has a chewy, stringy texture that resembles meat, making it a popular meat substitute among vegetarians and vegans.

Yes, wheat gluten is vegan. It is derived from wheat, a plant-based source.

Wheat gluten should be stored in a cool, dry place. Once the pack is opened it should be sealed tightly and refrigerated to maintain freshness.

Consumption of wheat gluten can cause digestive issues, fatigue, and migraines among individuals who are allergic or sensitive to it.

When stored properly, uncooked wheat gluten can last up to a year. Cooked wheat gluten, on the other hand, can last in the refrigerator for about a week.