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Grain & Flour

Wheat Flour

Safe

About

What to know

Ground endosperm of Triticum aestivum wheat; the structural foundation of most Western baked goods. It contains gluten proteins (gliadin and glutenin) that form the elastic network responsible for dough structure and the ability to trap CO₂ from leavening agents. Must be strictly avoided by individuals with celiac disease or non-celiac gluten sensitivity.

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Found in

50+ products

Products in the Looksee database that list this ingredient.