Wheat is a word coming from Latin and means "glue", "adhesive", it corresponds to the protein that can be found in some cereals such as rye, oats, wheat, barley or spelt. Wheat gluten has two protein in its grain, the gliadins and glutenins. Wheat gluten is formed after hydration of the wheat flour, on the basis of these two storage protein. Once in contact with water, these proteins develop very good viscoelastic properties. This means that gluten has a "binding" power, that it is a "water binder", which is very useful for some bakery products and many more other products. 

Among all cereals, wheat cereals contain the most gluten protein. The wheat family includes wheat, kamut and spelt, as well as durum wheat and soft wheat. Wheat gluten is very rich in protein and is therefore very interesting for people who want to follow a special diet, such as a vegetarians or a vegan one. Let's see how wheat gluten can be used as much for strict and non-strict diets.

Seitan has been consumed for at least 2000 years in Asia. Its basic ingredient is wheat gluten and water. Nicknamed "wheat meat" by many for its high protein content, wheat gluten acts as a binding agent to give the food a pleasant texture. 

To make "express" seitan : Put a little water with, a little olive oil and a little tamari in a bowl. Pour in rain the gluten powder into the bowl and mix it with a whisk until it forms a thick and consistent paste. Put the dough in a baking mold and steam it for 1.5 hours. Cut the seitan into slices or chunks and cook it in a frying pan or in a stew.

Do not hesitate to share your recipes with us! 

Many vegetarians and vegans are often uninspired when it comes to making healthy meals and unfortunately they sometimes end up buying ready meals found in supermarkets. Besides the nutritional aspect which is too often neglected, these ready-made meals are full of preservatives, sugar, salt and even pesticides. To overcome this lack of inspiration and thanks to wheat gluten, it is quite possible to make dishes that you will not be able to live without anymore! We will share recipes on our blog.

Decried by many influencers and a growing number of people who say they cannot stand it, gluten has been in our diet for thousands of years. Is this a global fad or an actual condition? An increasing number of people claim to be gluten intolerant. Behind their symptoms there are three distinct pathologies: intolerance (celiac disease), wheat allergy and hypersensitivity. While scientific knowledge on intolerance and allergy is very well established today, researchers find it a bit harder to identify people's hypersensitivity to the product. 

Therefore, despite the large increase in 'gluten-free' products in our shops, there is no reason why we should forget about products that contain gluten. The main problem is that its digestion is a real social issue.

If you have one of the above three conditions, don't worry! There are many alternatives that will allow you to take care of your intestinal microbiota:

• rice flour; 

• buckwheat flour;

• chestnut flour;

• coconut flour;

• chickpea flour;

If you prefer to replace the binding properties of wheat flour, there are many possibilities:

• sodium bicarbonate;

• potato starch;

• cornstarch;

It is very difficult to find it in shops, it is unfortunately not very well known at the moment, but yet very interesting for many people. So, how do you get hold of this product? I have good news for you, no more need to run to all the shops to try and find a trace of this wheat flour, you can add it directly to your basket on the KissPlanet website because yes, we have it!