During the restrictive phase of a low-FODMAP diet, wheat intake is reduced. Absorption is reduced because wheat contains high levels of fructans, one of the oligosaccharides (a type of carbohydrate). It is important to note, however, that this does NOT mean that a strict wheat-free or gluten-free diet is required when following a low-FODMAP diet.
Despite common misconceptions, gluten itself is not high in FODMAPs. Gluten is a protein found in wheat, while FODMAPs are carbohydrates found in wheat. Wheat gluten is a flour that is almost pure gluten. It is therefore not gluten-free, but low-FODMAP. The wheat gluten is added to doughs to bring the consistency and the typical taste of a bread.
You can also find wheat gluten in our offer, under the following Link .
Remember that everyone's tolerance is different. Always test your tolerance to see what you can eat and consult a nutritionist for help identifying specific food triggers.
https://www.monashfodmap.com/blog/avoiding-wheat-how-strict-on-low-fodmap/