This is a persistent viral myth that has been thoroughly debunked. The allegations have been around since 2018, following which ITC categorically stated the claim is false, clarifying that gluten — a naturally occurring protein in wheat — is what gives wheat flour its elasticity. The FSSAI stated: “Wheat flour naturally contains two proteins — Glutenin for elasticity and Gliadin for raising of dough. In the presence of water, these two proteins bond together to create an elastic network of protein called gluten strings. Gluten is the rubbery mass that is left when wheat flour dough is washed with water, and this is maliciously referred to as plastic.”
Jagdish Pal, Executive Director of Protein Foods and Nutrition Development Association of India, confirmed: “This is a false and malicious kind of video giving a very wrong impression. All attas have gluten and when mixed with water the atta becomes a pliable sort of plastic, and from this you make the dough that is necessary to make chapatis or bread. Gluten is an essential part of atta. Gluten must be there at least 6 to 8% to be considered as good quality atta.”
In fact, if your atta does NOT form a rubbery mass when washed, it means the wheat quality is poor! The “plastic” you see is proof of good gluten — a natural protein. Concerned about what goes into your atta? AapkiChakki.com offers transparent, traceable milling with nothing added and nothing hidden.
