Gluten is a wheat flour protein product. Wheat usually contains about 12% gluten, and its virtue is in determining the nature of the flour, its elasticity, the dough's puffiness, and the pore's properties when the dough is swelled and the flour becomes a baking dough that becomes baked. Prepare it in powder form, the higher the amount of gluten in flour, the better the bread volume and quality. Adding gluten to regular flour can make fine bread from it. It is also a source of nitrogen and food for diabetics and weightlifiers and diet because it is free of most carbohydrates. 
 
 Gluten Kosher: 
 The gluten we sell comes in a bag of ultra-Orthodox kosher kosher and we pack it into bags in the store, but gluten flour should be checked before using it in sponges and insects by properly sifting wheat flour. On Passover, gluten is not to be used, as it is a grain that is next to acidification and forbidden on Passover. 
 Please note: The packaging you receive does not have a kosher grade, but in the ultra-Orthodox conference, 100% 
 Anyone who needs a kosher grade on the packaging - please do not order.