Made from wheat flour which has been hydrated and processed to remove everything but the gluten.  A minimum protein content of 75%.

It's mostly used to make seitan but can also be added to "oo" flour to create more stretch in pizza or bread dough. Wheat gluten is helpful in improving the rise of dough as well as the chewiness of the end product. Only a small amount is required to make a big difference. This ingredient can be added to all baking but it works best when added with flours such as whole wheat.