Wheat gluten

Wheat gluten is notable for gluten, FODMAPs, oligosaccharides, nickel and oxalates. Clear on lactose, histamine, fructose, sorbitol, sucrose, tyramine and salicylate.

Yes — Wheat gluten is high in gluten. Wheat gluten is the protein itself, washed out of the flour and dried - the most concentrated form there is. Sold as seitan and used to strengthen industrial bread, it appears on labels as "wheat protein" as often as by name.

Wheat gluten contains moderate levels of FODMAPs. Vital wheat gluten is the protein washed out of wheat dough, and washing is done with water - which is exactly what dissolves fructans. That is why it sits below the grain it came from despite being pure wheat. It is still wheat, and it is added to bread precisely to make it more elastic, so it usually arrives inside a flour product anyway. This food is not among the 55 grain products behind this axis's per-portion figures, so its level is a placing and not a measurement.

Wheat gluten contains moderate levels of oligosaccharides. Vital wheat gluten is washed with water, and fructans dissolve in water - so most of them left with the starch. What remains is a residue of the grain's chains rather than the grain's full load.

Wheat gluten contains only low levels of nickel. Wheat gluten is the protein washed out of wheat flour - the starch and most of the minerals, nickel included, go down the drain with the wash water. What is left is almost pure protein. Amounts vary by brand and recipe, so always check the label of the exact product.