Gluten flour

Gluten flour is a fine, white powder obtained by extracting the protein from wheat, primarily gluten, which gives it an elastic texture and high protein content. It is a fundamental ingredient in baking and pastry making, as it improves the structure and elasticity of doughs, helping breads and baked goods achieve a better texture and volume.

Originating from common wheat, gluten flour is widely used in cooking to enrich low-protein doughs or to prepare specific products like seitan (a plant-based alternative to meat). It is also highly valued in recipes that require a firm and elastic crumb.

Regarding its properties, gluten flour is a concentrated source of protein, is almost entirely devoid of starch, and provides the ability to retain gases during fermentation, which improves the fluffiness and final texture of baked goods. However, it is not suitable for people with celiac disease or gluten intolerance.

In different Hispanic American countries, gluten flour may also be known as: wheat gluten, powdered gluten, protein flour, or simply gluten.