Gluten flour, also known as wheat gluten, is a type of flour that is high in gluten protein. Gluten is the protein found in wheat and other grains like barley and rye, and it is responsible for giving dough its elasticity and structure. Gluten flour is made by extracting gluten from wheat flour through a process that involves washing away the starches, leaving behind a concentrated gluten product. It is commonly used as an additive in baking to improve the elasticity and rise of dough, particularly in bread-making. Gluten flour can also be used to make seitan, a popular meat substitute in vegetarian and vegan cooking.

Definicja i znaczenie słowa „gluten flour” po angielsku

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