The gluten used in regular baked gluten is a natural protein extracted from wheat and is harmless to the body. Some unscrupulous businesses will add gluten to the flour, which has carcinogenic effects. But burnt gluten can produce carcinogens that are harmful to the body.

Wheat gluten, also known as active gluten powder or wheat gluten, is a natural protein extracted from wheat (flour) and is composed of a variety of amino acids. Containing 15 kinds of amino acids necessary for the human body, it is a nutritious, high-quality and low-priced plant protein source.

Gluten is a unique colloidal mixed protein in wheat flour, consisting of gliadin and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then wash it repeatedly with water to remove all the active powder and other impurities in the dough, and the rest is gluten. Roll the oily gluten into a ball with your hands, put it into a hot oil pan and fry until golden brown and take it out; put the washed gluten into a boiling water pot and cook it for 80 minutes until it is cooked, which is "water gluten".

According to historical records, gluten was first invented in the Southern and Northern Dynasties of my country. It is a strange thing in the vegetarian garden. Especially the vegetarian imitation meat dishes using gluten as the main ingredient are one of the best in Chinese cuisine and have always been deeply loved. People love it. By the Yuan Dynasty, gluten had been produced in large quantities, and the method of washing gluten was introduced in detail in Fang Yizhi's "Little Knowledge of Physics" in the Ming Dynasty. In the Qing Dynasty, the number of gluten dishes increased, and the styles were constantly updated.

Roasted gluten is made by roasting gluten over charcoal fire and adding seasonings such as cumin and chili.