Is there gluten in wheat germ?

Yes, but not very much. Really, it depends why you’re asking. If you have a dietary reason to avoid gluten, you should avoid wheat germ. If you’re asking from a baking standpoint - in other words, if you want gluten in your recipe - then there's not enough to pay attention to. Gluten is actually a combination of two proteins, glutenin and gliadin. These two proteins are mostly found in the endosperm - the inside of the wheat kernel. The germ is the outside of the wheat kernel. There is protein found in the germ however. There's very little actual gluten in the germ, so you wouldn't be able to rely on gluten's properties in a recipe that contains only wheat germ, but it's probably enough to cause a problem if you have a dietary sensitivity. But recipes, particularly bread recipes that require a high gluten content, may call for added gluten if part of the flour is replaced by something like wheat germ. If you have a gluten intolerance (such as Celiac disease) or are cooking for ...  more

Yes, but not very much. Really, it depends why you’re asking. If you have a dietary reason to avoid gluten, you should avoid wheat germ. If you’re asking from a baking standpoint - in other words, if you want gluten in your recipe - then there's not enough to pay attention to. Gluten is actually a combination of two proteins, glutenin and gliadin. These two proteins are mostly found in the endosperm - the inside of the wheat kernel. The germ is the outside of the wheat kernel. There is protein found in the germ however. There's very little actual gluten in the germ, so you wouldn't be able to rely on gluten's properties in a recipe that contains only wheat germ, but it's probably enough to cause a problem if you have a dietary sensitivity. But recipes, particularly bread recipes that require a high gluten content, may call for added gluten if part of the flour is replaced by something like wheat germ. If you have a gluten intolerance (such as Celiac disease) or are cooking for ...  more