Gluten soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup. Foods of this kind may therefore present problems for a small number of consumers because the hidden gluten constitutes a hazard for people with celiac disease and gluten sensitivities. The protein content of some pet foods may also be enhanced by adding gluten. Gluten is also used in cosmetics, hair products and other dermatological preparations. "Gluten-related disorders" is the umbrella term for all diseases triggered by gluten, which include celiac disease (CD), non-celiac gluten sensitivity (NCGS), wheat allergy, gluten
Wheat gluten (food) and chewiness of the final product. Very little is required, generally about 1 Tablespoon (15ml) per 2-3 cups (480-620 ml) of flour. The powdered form of wheat gluten (vital wheat gluten), is made by hydrating hard wheat flour to activate the gluten and then processing the hydrated mass to remove the starch, leaving only the gluten. The gluten is then dried and ground back into a powder. Seitan may be made from vital wheat gluten or from hard wheat flour (a.k.a. high-protein flour, high-gluten flour, or gluten flour). When seitan is made from vital wheat gluten, the powder is simply