Unfortunately, hydrolyzed wheat gluten is not safe for people with celiac disease. This type of gluten is derived from wheat, so it still contains gluten molecules that are known to cause an immune response in celiacs. It is best to avoid all forms of wheat gluten, including hydrolyzed wheat gluten, if you have celiac disease.

Is hydrolyzed wheat flour gluten-free?

Hydrolyzed wheat flour is not considered gluten-free because it contains gluten peptides, which are small fragments of gluten proteins. However, it is often used in gluten-free foods because it can help improve the texture and taste of the product. Additionally, some studies suggest that hydrolyzed wheat flour may be better tolerated by people with celiac disease than regular wheat flour.

What is hydrolyzed gluten?

Hydrolyzed gluten is a food additive that is made from gluten, a protein found in wheat, rye, and barley. It is created by breaking down the gluten protein into smaller pieces, making it easier for the body to digest. Hydrolyzed gluten is used in many processed foods to improve texture and flavor, and it is also used as a stabilizer to help keep ingredients from separating. It can be found in a variety of products such as breads, cereals, sauces, soups, and processed meats.