Gluten

Gluten is a group of proteins found in wheat, barley, rye, and oats. It is responsible for the elastic and cohesive properties of dough, giving baked goods their chewy texture and structure. It is typically extracted from wheat flour during the processing of grains.

Manufacturers use gluten as a binder and texturiser in a wide range of baked goods, including breads, pastries, and pasta. It helps to improve the dough's elasticity, volume, and overall texture. It is also used in some meat substitutes and sauces to provide a chewy consistency.

Gluten is not a food additive and does not have an E-number. For individuals with coeliac disease or non-coeliac gluten sensitivity, gluten intake can cause adverse health effects. The NHS advises that people with these conditions must avoid gluten. For the general population, moderate gluten consumption is not associated with adverse health effects, according to numerous scientific reviews.