The History Of Wheat Gluten

The history of wheat gluten is very dated and goes back to its roots in eastern cultures primarily in China and Japan. Wheat gluten is known by many different names, primarily just gluten, but also other common names such as seitan. Wheat gluten, just like its name implies, is made from the gluten of wheat. The process involves taking wheat flour dough and then repeatedly washing it until all of the starch dissolves. What is left is an insoluble mass of gluten which has a bit of an elastic property to it which is then cooked before it is eaten.

Though many people are unaware of this fact, wheat gluten is actually an alternative to soy bean based meat substitutes like tofu. Wheat gluten is not as popular as tofu in the west, but in the eastern cultures wheat gluten is very common. It is most popular in Japan and China where it was originally developed but it also common in other East and South Eastern Asian countries as well. Throughout Asia you will very frequently find that wheat gluten is on the menus at the local restaurants as they cater to the many Buddhists who do not eat meat.

The history of wheat gluten here in the West is much more recent having just really begun in the second half of the 20th century. It was originally introduced in the west as a way of promoting the macrobiotic diet where they commonly refer to it as seitan. The macrobiotic diet focuses on eating grains as the primary staple food and then supplementing them with beans and vegetables while ignoring refined or processed foods. Practitioners of the macrobiotic diet also have guidelines for how to actually eat the foods. They focus on thoroughly chewing the food before swallowing in a very slow and deliberate manner. Macrobiotics are very similar to vegans, the prime difference being that in the macrobiotic diet there are suggestions of certain animal foods. The two diets are very similar however.

Wheat gluten is available here in the West, but not very common. As its primary market still tends to be Asians, you will likely find it at Asian specialty markets and import markets. You best bet to finding wheat gluten is to go to your local health food store and begin your research there. It is highly unlikely that you will encounter wheat gluten in the major chain super markets. However, if you start at your local health food store, they may have it, or may be able to refer you to a very specialty Asian health food store that stocks wheat gluten.

As you can see, the history of wheat gluten is similar to many other healthy foods - it comes from the East, from whom we can learn much about eating healthier. While not as common as tofu, you can find wheat gluten and try it for yourself as a more health-oriented alternative to meat and other meat substitutes.