When people hear the word wheat, they immediately think gluten. So it often surprises shoppers when they spot “wheat fibre” on the ingredient list of a product labeled gluten-free.
How can something that comes from wheat be safe for people avoiding gluten?
Let’s break it down.
What Is Wheat Fibre?
Wheat fibre (also called wheat starch fibre or wheat bran fibre) is the pure, isolated fibre extracted from the wheat plant.
During processing, manufacturers remove the parts of the wheat kernel that contain gluten — the proteins gliadin and glutenin. What remains is the non-protein portion, which is essentially just dietary fibre.
This fibre is:
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Not protein-based
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Not structurally similar to gluten
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Does not trigger gluten reactions
How Is It Gluten-Free?
1. Gluten is removed during processing
To make wheat fibre, producers use mechanical and enzymatic steps that remove gluten proteins almost entirely, leaving behind only the fibrous component.
2. It is tested for gluten content
Regulations in many countries (including Canada and the U.S.) require gluten-free products to contain less than 20 parts per million (ppm) of gluten.
Wheat fibre must meet this standard before it can appear in gluten-free foods.
3. Fibre ≠ Gluten
Gluten is a protein.
Fibre is a carbohydrate (specifically, an indigestible polysaccharide).
Even though both come from wheat, they behave completely differently in the body.
Is Wheat Fibre Safe for Celiac and Gluten-Sensitive Individuals?
Yes — as long as it is clearly labeled gluten-free and meets the required testing standards.
When purified properly, wheat fibre:
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Does not cause inflammation
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Does not trigger an autoimmune response
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Does not contain detectable gluten proteins
However, as with any ingredient, highly sensitive individuals may prefer to proceed with caution and stick to certified gluten-free products.
Why Plantropy Uses Wheat Fibre
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Improves texture
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Adds dietary fibre without affecting flavour
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Helps bind ingredients naturally
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Supports “clean label” product development
It gives foods a better bite and structure — especially in plant-based or gluten-free products — without adding allergens.
Final Thoughts
Wheat fibre may come from wheat, but it is not wheat flour, wheat protein, or anything containing gluten. Thanks to purification and strict testing, it’s a safe, functional ingredient for people who follow a gluten-free lifestyle.
Next time you see “wheat fibre” on our gluten-free label, you’ll know exactly why it’s there — and why there’s no need to panic.
