Wheat gluten

CAS 8002-80-0

Wheat gluten is the protein that gives bread dough its stretch, added to flour to strengthen it and used on its own as seitan. It is the protein people with coeliac disease must avoid, and a declarable allergen.

Where it is and isn’t permitted

Status of Wheat gluten by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
United StatesFood and Drug AdministrationPermitted21 CFR 184.1322retrieved 2026-09-07
Codex AlimentariusCodex Alimentarius Commission / JECFANot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.

What it is made from

Washed out of wheat flour dough with water, leaving the starch behind, then dried.

  • Vegan
  • Vegetarian
CAS registry number
8002-80-0

Every name it appears under

2 recorded names. A label may use any of them.

CAS registry number

  • 8002-80-0

As it appears in regulation

  • Wheat gluten

Hazard reference values

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.

Sources for this page

  • ecfr retrieved 2026-09-07

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable:/api/v1/additives/wheat-gluten.json