Methods and compositions for a protein-based gluten replacement and food products comprising the same

Abstract

Provided herein is a protein composition that is free of wheat gluten, comprising one or more isolated, enriched, or purified gluten-like proteins from non-wheat sources, wherein the gluten-free protein composition forms a gluten-like network in food products containing the gluten-free protein composition. The gluten-free protein composition may serve as a gluten replacement by, for example, promoting a volume rise of at least 100% during proofing and baking, a density of 0.75 g / cm3 or lower, and / or a moisture of at least 25% after baking in a gluten-free bread. Also provided herein are food products containing the gluten-free protein composition, and methods of producing the gluten-free protein composition and the food products.

Description

METHODS AND COMPOSITIONS FOR A PROTEIN-BASED GLUTEN REPLACEMENT AND FOODPRODUCTS COMPRISING THE SAMECROSS REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of priority to U.S. Provisional Application No. 63 / 561,566, filed on March 5, 2024, and to U.S. Provisional Application No. 63 / 669,625, filed on July 10, 2024, each of which is incorporated by reference herein in its entirety.REFERENCE TO AN ELECTRONIC SEQUENCE LISTING

[0002] The contents of the electronic sequence listing (331712000240SEQLIST.xml; Size: 35,529 bytes; and Date of Creation: February 28, 2025) is herein incorporated by reference in its entirety.TECHNICAL FIELD

[0003] The embodiments disclosed herein relate to gluten-free food products and, in particular, to gluten-free protein compositions for use in gluten-free food products.BACKGROUND

[0004] Gluten is a protein composite commonly found in grass species belonging to the genera Triticum, Secale, and Hordeum. Gluten comprises two types of proteins: prolamins and glutelins. For example, the prolamins of wheat are gliadins, and glutelins of wheat are glutenins. In baked goods, gluten forms a sticky network when mixed with water which provides elasticity and strength to dough. Gluten also allows leavened baked goods to rise and maintain a shape during and after baking.

[0005] Gluten can cause adverse health effects when ingested, including digestive issues, inflammation, and other symptoms for people with Celiac disease, gluten sensitivity, or allergies (e.g., to wheat or other grasses with gluten). The prevalence of Celiac disease and gluten sensitivity or intolerance is increasing. Individuals with these issues must avoid gluten- containing foods, and, therefore, there is a growing demand for gluten-free products which do not cause adverse health effects while maintaining the characteristics of gluten-containing foods such as structure, taste, and organoleptic properties.

[0006] Additionally, there is increased demand for gluten-free products in response to food security and sustainability concerns, as climate change and geopolitical conflicts threaten wheat supply and increase prices for manufacturers and consumers.

[0007] Simply milling plant tissue into flours and using these flours for baking is insufficient to make food products with the structural, organoleptic, and taste of those that contain gluten. For example, the use of fonio or alfalfa flour does not result in satisfactory baked goods as described in Ullah et al. (2016. “Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour.” Foods 5 (4), 68), Giuberti et al. (2018. “Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics.” Food Chemistry 239: 679-687), and Jideani et al. (2007. “Preliminary Study into the Production of Non-wheat Bread from Acha (Digitaria Exilis).” Nutrition & Food Science 37 (6): 434-41). This is because proteins which can perform specific gluten functionalities are needed, but are unavailable in nature in the combinations, stoichiometries, and critical concentrations required (aside from wheat). Therefore, substituting wheat flour in baked goods is difficult. Bakers globally rely on the unique qualities of wheat flour because of gluten’s intrinsic properties and because manufacturing processes have been optimized for wheat flour and gluten.

[0008] The food industry currently attempts to address the above issues by providing gluten- free products that try to reproduce the taste, structural and organoleptic properties of gluten- containing foods. But the absence of gluten decreases the gas retaining properties of dough and has a negative impact on the crumb texture of the finished baking product. Therefore, the sensory properties of gluten-free baking products are usually worse in comparison to wheat based products (Matos and Rosell 2015. “Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.” Journal of the Science of Food and Agriculture 95: 653-661) .

[0009] These attempts at satisfactory gluten-free products include additives such as gums (e.g. guar gum, xanthan gum, gum Arabic), fibers (e.g. cellulose, Psyllium husks), and semisynthetic hydrophilic colloids (e.g. methyl-cellulose) that are insufficient function replacements and have undesirable side effects.

[0010] These additives are undesired by bakers because they lead to a brittle, crumbly final texture as a result of their excessive water retention ability and these additives are undesired by consumers because they are perceived as “not clean label,” or highly-processed.

[0011] These additives may also reduce the gluten-free products’ nutritional value compared to wheat-based products and / or negatively affect the balance of macronutrients by reducing protein content overall and / or relative to total composition. Gluten-free bread in general has unsatisfactory nutritional value, which is why the number of studies on its fortification withproteins, fiber and / or bioactive compounds, mineral salts and so on have dramatically increased in recent years.

[0012] Some additives also have undesirable marketing side effects. For example, the use of hydrocolloids such as guar gum is not fully acceptable by consumers (Ziobro et al. 2016. “Nongluten proteins as structure forming agents in gluten free bread.” 53(1): Journal of Food Science and Technology 571 -580).

[0013] Protein preparations are classified as food constituents, and are not regarded as chemical or artificial, therefore they could be used instead of such hydrocolloids without a negative influence on consumer’s acceptance.

[0014] Protein-based alternatives to gluten are limited because it is unclear how the primary amino acid sequence of gliadins and glutenins relate to their functional states. Unlike globular proteins, where the primary amino acid sequence folds into a well-defined 3D structure that defines and enables the functional state, gliadins and glutenins are intrinsically disordered proteins (IDPs) that do not fold into stable 3D structures and rather exist in collections of dynamic interconverting conformations called ensembles (Blanch et al. 2003. “New Insight into the Solution Structures of Wheat Gluten Proteins from Raman Optical Activity.” Biochemistry 42 (19): 5665-73; Holehouse and Kragelund 2023. “The Molecular Basis for Cellular Function of Intrinsically Disordered Protein Regions.” Nature Reviews. Molecular Cell Biology, November, https: / / doi.org / 10.1038 / s41580-023-00673-0). These ensembles are highly environment-dependent and often show emergent properties such as sequence- and environmentdependent phase transitions. Therefore, they can adopt an infinite number of functional states, making it non-obvious how baking functionality is encoded in the intrinsically disordered gluten proteins and leaving a critical need for mechanism-guided gluten replacement strategies.

[0015] State-of-the-art predictive modeling approaches such as the BLAST suite (Boratyn et al. 2012. “Domain Enhanced Lookup Time Accelerated BLAST.” Biology Direct 7 (April): 12) and AlphaEold (Jumper et al. 2021. “Highly Accurate Protein Structure Prediction with AlphaLold.” Nature 596 (7873): 583-89) rely on sequence or structure similarity and have been developed for folded proteins with well-defined functional states, precluding their use for the identification of proteins with gluten-like functionality given the poor primary amino acid sequence conservation, lack of stable tertiary structure, and infinite number of ensemble states of gliadins and glutenins. The average sequence conservation of gliadins and glutenins, calculated based on the Jensen-Shannon divergence (Capra and Singh. 2007. “Predicting Lunctionally Important Residues from Sequence Conservation.” Bioinformatics 23 (15): 1875-82.) betweenrepresentative, non-redundant members of the InterPro families IPR001954 and IPR001419, is only <32% and <40%, respectively. In contrast, a typical average conservation score for a well- conserved protein like myoglobin is >65%. A plot of conservation score for wheat gliadin and glutenin proteins is shown in FIGS. 1A-1B.

[0016] Consequently, existing gluten alternatives are limited to repurposing existing supply chains in trial-and-error processes. One alternative is milk proteins (e.g., caseins), but they are undesired because of other allergens, cost, and its animal origins in an otherwise plant-based product.

[0017] Another protein-based alternative to gluten centered around valorizing readily available agricultural side streams is the maize seed storage protein zein. However, zein is difficult to extract and requires impractical modifications to form viscoelastic networks, which still fall short of providing the structural and organoleptic properties of gluten (Taylor et al. 2016. “Functionality of the Storage Proteins in Gluten-Free Cereals and Pseudocereals in Dough Systems.” Journal of Cereal Science 67 (January): 22-34).

[0018] Beyond zein, Brassicaceae seed protein extracts have been explored as gluten alternatives. Apart from failing to reproduce the network structure and organoleptic properties of gluten-based bakery products, these proteins are undesired because of off tastes and color (e.g. abandoned US20170079287A1).

[0019] Thus, there is still an unmet need for gluten-free baked goods that match the taste, textural, and appearance properties of wheat or gluten-containing food products and meet the nutritional and ingredient preferences of consumers without causing adverse health effects. Accordingly, there is a need for new and improved ingredients and compositions for gluten-free products.BRIEF SUMMARY

[0020] In some aspects, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from: a) a plant of the family Fabaceae; b) a plant of the family Papaveraceae; c) a plant of the family Amaranthaceae; d) a plant of the family Rosaceae; e) a plant of the family Vitaceae; f) a plant of the family Solanaceae; g) a plant of the subfamily Chloridoideae; h) a plant of the tribe Paniceae; i) a plant of the genus Digitaria', j) a plant of the genus Panicum; k) a plant of the genus Saccharum; 1) a plant of the genus Setaria; m) a plant of the genus Sorghum; n) a plant of the genus Papaver; o) a plant of the genus Punica; p) a hemp plant; q) a plant of the genus Cucurbita; or r) any combination of (a)-(q).

[0021] In some aspects, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from a plant of the genus Digitaria. In some embodiments, the plant of the genus Digitaria is selected from the group consisting of white fonio (Digitaria exilis). black fonio (Digitaria iburua). Polish millet (Digitaria sanguinali ). and Digitaria compacta. In certain embodiments, the plant of the genus Digitaria is white fonio (Digitaria exilis'). In some embodiments, the gluten-free protein composition comprises native starch from the plant of the genus Digitaria in an amount of less than 20% w / w. In some embodiments, the gluten-free protein composition comprises modified starch from the plant of the genus Digitaria in an amount of no more than 90%, 85%, 80%, 75%, 70%, 65%, or 60% w / w. In some embodiments, the gluten-free protein composition comprises a) total protein in an amount of between about 10% and about 40% w / w; b) starch from the plant of the genus Digitaria in an amount of between about 60% and about 90% w / w; and c) fat and ash in an amount of less than about 2% w / w. In some embodiments, the gluten-free protein composition comprises a) total protein in an amount of between about 15% and 25% w / w; b) starch from the plant of the genus Digitaria in an amount of between about 75% and about 85%; and c) fat and ash in an amount of less than about 1%. In some embodiments, the gluten-free protein composition comprises: a) total protein in an amount of between about 15% and 30% w / w; b) starch from the plant of the genus Digitaria in an amount of between about 75% and about 85%; and c) fat and ash in an amount of less than about 1%. In certain embodiments, the starch from the plant of the genus Digitaria is modified starch or a combination of modified and native starch. In some embodiments, at least one of the isolated or enriched gluten-like proteins comprises a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 2-8, or a fragment thereof comprising at least 20 consecutive amino acids of any one of SEQ ID NOs: 2-8. In some embodiments, the one or more gluten-like proteins is present in an amount of at least about 5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC- MS / MS). In some embodiments, the one or more gluten-like proteins is present in an amount of between about 5% and about 15% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS). In some embodiments, at least one of the isolated or enriched gluten-like proteins comprises a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 2-8, or a fragment thereof comprising at least 20 consecutive aminoacids of any one of SEQ ID NOs: 2-8. In some embodiments, the gluten-like proteins comprise: a) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 2, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 2, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS), b) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 3, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 3, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS), c) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 4, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 4, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS), d) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 5, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO:5, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS), optionally in an amount of between about 0.5% and about 2.5%; e) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 6, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO:6, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 1% and about 4%; f) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 7, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 7, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 3.5% and about 8%; g) a gluten-like protein having a primary amino acid sequence havingat least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 8, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 8, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 2% and about 9%, or h) any combination of (a)-(g). In some embodiments, the gluten-free protein composition consists essentially of material from the plant of the genus Digitaria.

[0022] In some aspects, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from a plant of the genus Papaver. In some embodiments, the plant of the genus Papaver is selected from the group consisting of Papaver somniferum, Papaver rhoeas, Papaver nudicaule, Papaver orientale, Papaver califomicum, Papaver argemone, Papaver spicatum, and Papaver glaucum. In certain embodiments, the plant of the genus Papaver is Papaver somniferum. In some embodiments, the gluten-free protein composition comprises total protein in an amount of between about 10% and about 40% w / w. In certain embodiments, the gluten-free protein composition comprises: a) total protein in an amount of between about 10% and about 40% w / w; b) fat in an amount of between about 5% and about 40% w / w; and c) carbohydrates and ash in an amount of about 20% and about 85% w / w. In some embodiments, the one or more gluten-like proteins is present in an amount of at least about 5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS). In some embodiments, the one or more gluten-like proteins is present in an amount of between about 5% and about 15% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS). In some embodiments, at least one of the isolated or enriched gluten-like proteins comprises a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 12-16, or a fragment thereof comprising at least 20 consecutive amino acids of any one of SEQ ID NOs: 12-16. In some embodiments, the gluten-like proteins comprise: a) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 12, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 12, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS), optionally in an amount of betweenabout 2.5% and about 6.5%; b) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 13, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 13, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 0.5% and about 1.5%; c) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 14, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 14, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC- MS / MS, optionally in an amount of between about 1% and about 3.5%; or (d) any combination of (a)-(c). In certain embodiments, the gluten-free protein compositions consists essentially of material from the plant of the genus Papaver.

[0023] In some aspects, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising a gluten-free protein composition comprising one or more gluten-like proteins from a plant of the genus Digitaria described herein in combination with a gluten-free protein composition comprising one or more gluten-like proteins from a plant of the genus Papaver described herein.

[0024] In some embodiments of the foregoing aspects, at least one isolated or enriched gluten-like protein comprises an amino acid sequence having: a) at least 30% disorder as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) more than 5 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 28%; f) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.5 and about 1.5 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about 5.5 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.6 and about 1.7 as measured by inverse weight distance, or (i) any combination of (a)-(h). In some embodiments of the foregoing aspects, each isolated or enriched gluten-like protein comprises an amino acid sequence having: a) a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 5 and 45 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) andmethionine (M) residues between about 10% and about 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.8 and about 1.1 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about 5.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.8 and about 1.4 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.6 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.7 and about 1.7 as measured by inverse weight distance; or i) any combination of (a)-(h), optionally wherein each gluten-like protein comprises any one of (a)-(h) or any combination of (a)-(h). In some embodiments of the foregoing aspects, at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 35% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 6 and 20 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 15% and about 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.9 and about 1.1 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about 3.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.8 and about 1.4 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.6 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.9 and about 1.7 as measured by inverse weight distance; or i) any combination of (a)-(h), optionally wherein each gluten-like protein comprises any one of (a)-(h) or any combination of (a)-(h), further optionally wherein at least one of the gluten-like proteins is from a plant of the genus Digitaria. In some embodiments of any of the foregoing aspects, at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 5 and 45 cysteine residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 25%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.8 and about 1.1 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 2.0 and about 5.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.9 and about 1.3 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.5 as measured by inverse weightdistance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.7 and about 1.3 as measured by inverse weight distance; or i) any combination of (a)-(h), optionally wherein each gluten-like protein comprises any one of (a)-(h) or any combination of (a)-(h), further optionally wherein at least one of the gluten-like proteins is from a plant of the genus Papaver.

[0025] In some aspects, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from nonwheat sources, at least one isolated or enriched gluten-like protein comprising an amino acid sequence having: a) at least 30% disorder as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) more than 5 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 28%; f) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.5 and about 1.5 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about 5.5 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.6 and about 1.7 as measured by inverse weight distance, or i) any combination of (a)-(h). In some embodiments of the foregoing aspects, at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 5 and 45 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.8 and about 1.1 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about 5.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.8 and about 1.4 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.6 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.7 and about 1.7 as measured by inverse weight distance; or i) any combination of (a)-(h). In some embodiments, at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 35% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 6 and 20 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 15% and about 28%; d) aclustering of tyrosine (Y) and cysteine (C) residues of between about 0.9 and about 1.1 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about 3.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.8 and about 1.4 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.6 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.9 and about 1.7 as measured by inverse weight distance; or i) any combination of (a)-(h). In some embodiments, at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 5 and 45 cysteine residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 25%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.8 and about 1.1 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 2.0 and about 5.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.9 and about 1.3 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.5 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.7 and about 1.3 as measured by inverse weight distance; or i) any combination of (a)-(h). In certain embodiments, each gluten-like isolated or enriched gluten-like protein comprises an amino acid sequence having at least one of (a)-(h) or any combination of (a)-(h). In certain embodiments, at least one gluten-like isolated or enriched gluten-like protein comprises an amino acid sequence having all of (a)-(h). In certain embodiments, each gluten-like isolated or enriched gluten-like protein comprises an amino acid sequence having all of (a)-(h). In certain embodiments, at least one or all of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) more than 5 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between 10% and 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.5 and about 1.5 as measured by inverse weight distance; e) a clustering of leucine (L) and methionine (M) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; f) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; g) a clustering of leucine (L) and tyrosine (Y)residues of between about 0.6 and about 1.7 as measured by inverse weight distance; or h) any combination of (a) -(g).

[0026] In some embodiments of any of the foregoing aspects, the one or more isolated or enriched gluten-like proteins comprise plant proteins. In certain embodiments, the one or more plant proteins comprise proteins from: a) a plant of the family Fabaceae; b) a plant of the family Papaveraceae; c) a plant of the family Amaranthaceae; d) a plant of the family Rosaceae; e) a plant of the family Vitaceae; f) a plant of the family Solanaceae; g) a plant of the family Lythraceae; h) a plant of the family Cannabaceae; i) a plant of the family Cucurbitaceae; j) a plant of the subfamily Chloridoideae; k) a plant of the subfamily Panicoideae; or 1) any combination of (a)-(k).

[0027] In some embodiments of any of the foregoing aspects, the plant of the family Fabaceae is selected from the group consisting of lupines, lentils, clovers, medics, alfalfa (Medicago sativa), ground nuts, peanuts, and hog peanut.

[0028] In some embodiments of any of the foregoing aspects, the plant of the family Solanaceae is selected from the group consisting of potatoes (Solanum tuberosum), tomatoes (Solatium lycopersicum), eggplants, and peppers.

[0029] In some embodiments of any of the foregoing aspects, the plant of the family Papaveraceae is a plant of the genus Papver, optionally wherein the plant of the genus Papaver is selected from the group consisting of Papaver somniferum, Papaver rhoeas, Papaver nudicaule, Papaver orientale, Papaver califomicum, Papaver argemone, Papaver spicatum, and Papaver glaucum.

[0030] In some embodiments of any of the foregoing aspects, the plant of the family Amaranthaceae is selected from the group consisting of beets, quinoa (Chenopodium quinoa), white goosefoot (Chenopodim album), canihua (Chenopodium pallidicaule), and pitseed goosefoot (Chenopodium berlandieri).

[0031] In some embodiments of any of the foregoing aspects, the plant of the family Rosaceae is selected from the group consisting of apples (Malus domestica), pears, plums, cherries, almonds, and hawthorns.

[0032] In some embodiments of any of the foregoing aspects, the plant of the family Vitaceae is selected from the group consisting of grape vine, fox grape, and muscadine grape.

[0033] In some embodiments of any of the foregoing aspects, the plant of the family Solanaceae is a plant of the genus Capsicum. In certain embodiments, the plant of the genusCapsicum is selected from the group consisting of Capsicum chinense and Capsicum annum. In some embodiments, the plant of the family Solanaceae is a plant of the genus Solanum. In certain embodiments, the plant of the genus Solanum is selected from the group consisting of tomato (Solanum ly coper sicum), potato (Solanum tuberosum), and eggplant (Solanum melongena).

[0034] In some embodiments of any of the foregoing aspects, the plant of the family Lythraceae is a plant of the genus Punica, optionally wherein the plant of the genus Punica is pomegranate (Punica granalum).

[0035] In some embodiments of any of the foregoing aspects, the plant of the family Cannabaceae is a hemp plant (Cannabis sativa).

[0036] In some embodiments of any of the foregoing aspects, the plant of the family Cucurbitaceae is a plant of the genus Cucurbita, optionally wherein the plant of the genus Cucurbita is winter squash (Cucurbita maxima).

[0037] In some embodiments of any of the foregoing aspects, the plant of the subfamily Chloridoideae is selected from the group consisting of finger millet and teff.

[0038] In some embodiments of any of the foregoing aspects, the plant of the tribe Paniceae is a plant of the genus Digitaria.

[0039] In some embodiments of any of the foregoing aspects, the plant of the genus Digitaria is selected from the group consisting of white fonio (Digitaria exilis), black fonio (Digitaria iburua), Polish millet (Digitaria sanguinalis), and Digitaria compacta.

[0040] In some embodiments of any of the foregoing aspects, the plant of the tribe Paniceae is a plant of the genus Setaria selected from the group consisting of foxtail millet (Setaria italica), yellow foxtail (Setaria pumila), green foxtail (Setaria viridis), palmgrass (Setaria palmifolia), and marsh bristlegrass (Setaria parviflora).

[0041] In some embodiments of any of the foregoing aspects, the plant of the genus Panicum is millet (Panicum miliaceum), Hall’s panicgrass (Panicum hallii), or switchgrass.

[0042] In some embodiments of any of the foregoing aspects, the plant of the genus Saccharum is sugarcane.

[0043] In some embodiments of any of the foregoing aspects, the plant of the genus Sorghum is Sorghum bicolor.

[0044] In some embodiments of any of the foregoing aspects, the plant of the genus Punica is pomegranate (Punica granaturr).

[0045] In some embodiments of any of the foregoing aspects, the plant of the genus Cucurbita is winter squash (Cucurbita maxima).

[0046] In some embodiments of any of the foregoing aspects, the one or more gluten-like proteins are present in an amount of at least about 5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS).

[0047] In some embodiments of any of the foregoing aspects, at least one of the one or more isolated or enriched gluten-like proteins is a seed protein. In some embodiments, at least one of the one or more isolated or enriched gluten-like proteins are selected from the group consisting of an avenin, a canein, a coixin, conglutin, a conglycinin, a cupin, a dehydrin, an extensin, a glycinin, a kafirin, a late embryonic abundant (LEA) protein, a legumin, a lipid transfer protein, an oleosin, an osmotin, a prolamin, a pennisetin, a seed storage protein, a vicilin, and a starch synthase.

[0048] In some embodiments of any of the foregoing aspects, at least one of the one or more isolated or enriched gluten-like proteins comprises a primary amino acid sequence having at least 50%, at least 70%, at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 1-24, or a fragment thereof comprising at least 20 consecutive amino acids of any one of SEQ ID NOs: 1-24.

[0049] In some embodiments of any of the foregoing aspects, the gluten-free protein composition comprises total protein in an amount of between about 10% and about 90% w / w. In certain embodiments, the gluten-free protein composition comprises total protein in an amount of between about 15% and about 30% w / w. In some embodiments of any of the foregoing aspects, the gluten-free protein composition comprises a) total protein in an amount of between about 5% and about 90% w / w; and b) carbohydrates, fat, and ash in an amount of between about 5% and about 95% w / w. In some embodiments of any of the foregoing aspects, the gluten-free protein composition comprises a) total protein in an amount of between about 15% and 85% w / w; and b) carbohydrates, fat, and ash in an amount of between about 15% and about 85% w / w. In certain embodiments, the carbohydrates are modified carbohydrates. In some embodiments of any of the foregoing aspects, the gluten-free protein composition comprises a) total protein in an amount of between about 15% and 30% w / w; and b) carbohydrates, fat, and ash in an amount of between about 60% and about 85% w / w.

[0050] In some embodiments of any of the foregoing aspects, at least one of the one or more isolated or enriched gluten-like proteins are engineered protein variants, synthetic proteins (e.g., those with amino acid sequences generated by generative Al), or recombinantly produced proteins.

[0051] In some embodiments of any of the foregoing aspects, the fraction of the one or more isolated or enriched gluten-like proteins is at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, or at least 99% of the total proteins in the gluten-free protein composition. In some embodiments, the concentration of the one or more isolated or enriched gluten-like proteins is at least 5%, 10%, 15%, 30%, 50%, 75%, 90%, or 99% w / w by weight of the composition. In some embodiments, the gluten-free protein composition comprises: a) the one or more isolated or enriched gluten-like proteins in an amount of between about 5% and about 40% w / w; b) carbohydrates in an amount of between about 60% and about 95% w / w; and c) fat and ash in an amount of less than 1% w / w. In some embodiments, the gluten-free protein composition comprises: a) the one or more isolated or enriched gluten-like proteins in an amount of between about 20% and 25% w / w; b) carbohydrates in an amount of between about 75% and about 85% w / w; and c) fat and ash in an amount of less than 1% w / w. In certain embodiments, the carbohydrates are modified carbohydrates.

[0052] In other aspects, provided herein is a food product comprising the gluten-free protein composition according to any of the foregoing aspects.

[0053] In some embodiments, the food product comprises the gluten-free protein composition in an amount of at least 0.5%, 1%, 2%, 5%, 10%, 15%, 30%, 50%, 75%, 90%, or 99% w / w by total weight of the food product. In certain embodiments, the food product comprises the gluten-free protein composition in an amount of between about 1% and about 25% w / w, between about 5% and about 20% w / w, between about 5% and about 15%, between about 5% and about 10% w / w, or between about 10% and about 15% w / w by total weight of the food product. In some embodiments, the food product comprises the one or more isolated or enriched gluten-like proteins in an amount of between about 1% and about 25% w / w, between about 5% and about 20% w / w, between about 5% and about 15%, between about 5% and about 10% w / w, or between about 10% and about 15% w / w by total weight of the food product.

[0054] In some embodiments, the food product is a flour, a flour mix, or a baking mix.

[0055] In some embodiments, the food product is a dough. In some embodiments, the dough comprises a leavening agent. In some embodiments, the dough product has a volume rise of atleast 100% upon leavening. In certain embodiments, the dough comprises yeast, a sourdough starter culture, or a combination thereof and has a volume rise of at least about 100% when incubated for about Ih to about 4h at a temperature between about 20°C and about 35°C. In some embodiments, the volume of the dough is at least 1.5-fold, at least 2-fold, at least 2.5-fold, or at least 3-fold larger after leavening as compared to the volume of the dough prior to leavening. In some embodiments, the dough has increased volume rise, reduced firmness, increased springiness, increased cohesiveness, decreased gumminess, increased elasticity, increased gas retention, or any combination thereof as compared to a control dough. In certain embodiments the control dough is a dough made from alfalfa flour, fonio flour, millet flour, sorghum flour, maize flour, or rice flour. In certain embodiments, the control dough comprises substantially the same ingredients as the food product except that it lacks the one or more isolated or enriched gluten-like proteins.

[0056] In some embodiments, the food product is a baked food product. In some embodiments, the baked food product is bread, a bun, a bagel, a pastry, a cake, a pizza crust, pasta, a noodle, or a pizza. In some embodiments, the baked food product is bread. In certain embodiments, the baked food product (e.g., bread) has a density of 1 g / cm3or lower. In certain embodiments, the baked food product (e.g., bread) has a density of 0.75 g / cm3or lower. In certain embodiments, the baked food product (e.g., bread) has a density of 0.35 g / cm3or lower. In some embodiments, the baked food product is leavened. In certain embodiments, the leavened baked food product is naturally leavened. In some variations, the leavened baked food product comprises a natural leavening agent selected from the group consisting of baker’ s yeast, a lactic acid bacteria culture, a yeast pre-ferment, and a sourdough starter culture. In certain embodiments, the leavened baked food product is chemically leavened. In some variations, the leavened baking product comprises a chemical leavening agent selected from the group consisting of natron, sodium bicarbonate, potassium bicarbonate, ammonium carbonate, ammonium bicarbonate, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminum sulfate, sodium aluminum phosphate, dicalcium phosphate dihydrate, dimagnesium phosphate, glucono-delta-lactone. In some embodiments, the baked food product has a moisture content of at least 25% after baking. In some embodiments, the baked food product has a moisture content of between 25% and 40% after baking. In some embodiments, the leavened baked food product has a volume rise of at least 100% upon leavening and baking. In certain embodiments, the leavened baked food product comprises yeast, a sourdough starter culture, or both and has a volume rise of at least about 100% when incubated from about Ih to about 4h at a temperature between about 20°C and about 35°C and baked. In some embodiments, the volume of leavenedbaked food product is at least 1.5-fold, at least 2-fold, at least 2.5-fold, or at least 3-fold larger after baking as compared to the volume of the dough prior to leavening and baking. In some embodiments, the baked food product has an oven spring volume increase of at least 15% upon baking. In some embodiments, the baked food product has a hardness of between about 5 N and about 20 N immediately after baking and cooling, as measured by a sclerometer. In some embodiments, the baked food product has a hardness of between about 10 N and about 25 N about 16 hours after baking and cooling, as measured by a sclerometer. In some embodiments, the baked food product has increased volume rise (e.g., increased volume rise after leavening and baking), increased gas retention, increased moisture retention, reduced staling, or any combination thereof as compared to a control baked food product. In certain embodiments, the control baked food product is made from alfalfa flour, fonio flour, millet flour, sorghum flour, maize flour, or rice flour. In certain embodiments, the control baked food product comprises substantially the same ingredients as the baked food product except that it lacks the one or more isolated or enriched gluten-like proteins.

[0057] In some embodiments, the food product is a pasta or noodle. In some embodiments, the pasta or noodle has increased chewiness, increased dough stability, increased moisture retention, or any combination thereof as compared to a control pasta or noodle. In certain embodiments, the control pasta or noodle is made from alfalfa flour, fonio flour, millet flour, sorghum flour, maize flour, or rice flour. In certain embodiments, the control pasta or noodle comprises substantially the same ingredients as the food product except that it lacks the one or more isolated or enriched gluten-like proteins.

[0058] In some embodiments, the food product is a snack food.

[0059] In some embodiments, the food product is a processed meat.

[0060] In some embodiments, the food product is a meat substitute.

[0061] In some embodiments, the food product is a sauce or condiment.

[0062] In some embodiments of any of the foregoing food products, the food product comprises wheat gluten in an amount of less than 20 parts per million. In some embodiments of any of the foregoing food products, the food product is free of wheat gluten.

[0063] In some embodiments of any of the foregoing food products, the food product does not comprise one or more additives selected from the group consisting of psyllium, guar gum, xanthan gum, and cellulose gum. In some embodiments of any of the foregoing food products, the food product has no detectable amount of one or more additives selected from the groupconsisting of wheat starch, psyllium, guar gum, xanthan gum, and cellulose gum. In some embodiments of any of the foregoing food products, the food product comprises psyllium, guar gum, xanthan gum, cellulose gum, or any combination thereof each independently in an amount of no greater than about 1% w / w.

[0064] In some embodiments of any of the foregoing food products, the food product comprises one or more carbohydrates. In certain embodiments, the one or more carbohydrates comprise potato starch, sweet potato starch, com starch, gluten-free wheat starch, fonio starch, millet starch, mung bean starch, arrowroot starch, kuzu root starch, cassava starch, tapioca starch, galactose, glucose, sucrose, lactose, maltose, ribose, trehalose, fructose, agave nectar, brown rice syrup, com symp, coconut sugar, maple syrup, malt sugar, or sugarbeet, or any pregelatinized or otherwise modified form thereof, or any combination thereof. In certain embodiments, the food product comprises a gluten-free cereal flour selected from the group consisting of fonio flour, millet flour, rice flour, teff flour, sorghum flour, oat flour, quinoa flour, amaranth flour, and buckwheat flour. In some variations, the gluten-free cereal flour is pregelatinized.

[0065] In some embodiments of any of the foregoing food products, the food product further comprises one or more food additives. In certain embodiments, the one or more food additives comprise sodium chloride, potassium chloride, calcium chloride, sodium sulfite, sodium metabisulfite, calcium sulfate, L-cysteine, ascorbic acid, citric acid, tartaric acid, hydrochloric acid, sodium hydroxide, or any combination thereof.

[0066] In some embodiments of any of the foregoing food products, the food product further comprises one or more enzymes. In certain embodiments, the one or more enzymes comprise an amylase, a pectinase, a lipase, a protease, a cellulase, a hemicellulase, a maltase, an oxidase, a transglutaminase, a xylanase, or any combination thereof.

[0067] In some embodiments of any of the foregoing food products, the food product further comprises one or more lipids. In certain embodiments, the one or more lipids comprise oleic acid, lauric acid, palmitic acid, linoleic acid, alpha-linoleic acid, coconut milk, coconut oil, palm kernel oil, palm oil, laurel oil, pecan oil, canola oil, peanut oil, macadamia oil, sunflower oil, grape seed oil, sesame oil, sea buckthorn oil, karuka oil, nutmeg oil, soybean oil, cocoa butter, olive oil, salicornia oil, safflower oil, primrose oil, melon seed oil, artichoke oil, hemp oil, wheat germ oil, cottonseed oil, corn oil, walnut oil, rice bran oil, argan oil, pistachio oil, flax oil, hemp seed oil, lingonberry oil, camelina oil, or any combination thereof.

[0068] In some embodiments of any of the foregoing food products, the food product further comprises one or more fibers. In certain embodiments, the one or more fibers comprise chicory fibers, flax fibers, oat fibers, inulin, cellulose, resistant starches, or any combination thereof.

[0069] In some embodiments of any of the foregoing food products, the food product further comprises water, milk, buttermilk, butter, margarine, eggs, or any combination thereof. In some embodiments of any of the foregoing food products, the food product further comprises nuts, seeds, olives, cheese, chocolate, vanilla extract, almond extract, rum extract, citrus zest, dried fruits, candied fruits, herbs, spices, or any combination thereof.

[0070] In some embodiments, the food product is a dry flour or a wet dough.

[0071] In other aspects, provided herein is a method of producing a finished baking product, comprising providing a dry flour or wet dough described herein; and processing the dry flour or wet dough to produce the finished baking product. In some embodiments, the finished baking product is leavened. In certain embodiments, the finished baking product is naturally leavened. In some variations, the finished baking product comprises a natural leavening agent selected from the group consisting of baker’s yeast, a lactic acid bacteria culture, a yeast pre-ferment, and a sourdough starter culture. In certain embodiments, the finished baking product is chemically leavened. In some variations, the finished baking product comprises a chemical leavening agent is selected from the group consisting of natron, sodium bicarbonate, potassium bicarbonate, ammonium carbonate, ammonium bicarbonate, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminum sulfate, sodium aluminum phosphate, dicalcium phosphate dihydrate, dimagnesium phosphate, and glucono-delta-lactone. In some embodiments, the finished baking product is breads or buns. In other embodiments, the finished baking product is a pastry or a cake. In yet other embodiments, the finished baking product is pasta or noodles. In still other embodiments, the finished baking product is a pizza or a pizza crust.

[0072] In other aspects, provided herein is a method of producing a protein composition described herein, comprising extracting plant material comprising one or more of the isolated or enriched gluten-like proteins to produce the gluten-free protein composition. In some embodiments, the plant material comprises seed material. In some embodiments, the method comprises treating the plant material with one or more enzymes to modify, or reduce the amount of, the carbohydrates in the plant material. In certain embodiments, the one or more enzymes comprise one or more glycoside hydrolases. In some variations, the one or more glycoside hydrolases comprise an amylase, a maltase, a sucrase, a cellulase, a hemicellulase, a pullulanase, an amyloglucosidase, a xylanase, or any combination thereof. In some variations, the one ormore glycoside hydrolases comprise a glucosidase. In certain variations, the one or more glucosidases comprises an amylase. In one variation, the amylase is an alpha- amylase. In some embodiments, the method comprises heat treating the seed material. In some embodiments, the treating is performed at a temperature between 60°C and 85°C, a pH between 4 and 6, or both.

[0073] In other aspects, provided herein is a method of producing a protein composition described herein, comprising recombinantly producing the one or more isolated or enriched gluten-like proteins in a host cell or plant. In some embodiments, the host cell is a prokaryotic cell or a eukaryotic cell. In other embodiments, the plant is a genetically modified plant.

[0074] In other aspects, provided herein is a method of inducing the formation of a gluten- like network in a food product that is free of wheat gluten, the method comprising adding a protein composition described herein, to a base food composition to produce the food product.

[0075] In other aspects, provided herein is a method of altering one or more functional features of a food product that is free of wheat gluten, the method comprising adding a protein composition described herein to a base food composition to produce the food product, wherein the one or more functional features comprise increased volume rise, reduced firmness, increased springiness, increased cohesiveness, decreased gumminess, increased elasticity, increased gas retention, increased moisture retention, increased chewiness, reduced staling, increased dough stability, or any combination thereof as compared to a control food product. In some embodiments, the control food product is made from fonio flour, millet flour, sorghum flour, maize flour, or rice flour. In some embodiments, the control food product comprises substantially the same ingredients as the food product except that it lacks the one or more isolated or enriched gluten-like proteins.BRIEF DESCRIPTION OF THE DRAWINGS

[0076] The drawings included herewith are for illustrating examples of articles, methods, and apparatuses of the present specification.

[0077] FIGS. 1A-1B depict plots of sequence conservation score in gliadins and glutenins. The plots were calculated based on the Jensen-Shannon divergence (Capra and Singh. 2007. “Predicting Functionally Important Residues from Sequence Conservation.” Bioinformatics 23 (15): 1875-82.) between representative, non-redundant members of the InterPro families IPR001954 and IPR001419. FIG. 1A depicts sequence conservation for gliadins. FIG. IB depicts sequence conservation for glutenins. Dashed lines correspond to average conservation scores across sequence length for gliadins, glutenins, and myoglobin, a highly-conserved globular protein for reference.

[0078] FIGS. 2A-2F are photographs of cross-sections of bread products made in accordance with example embodiments disclosed herein. FIG. 2A shows a standard bread made with wheat flour as described in Example 1. FIG. 2B shows a control bread made with alfalfa seed flour as described in Example 2. FIG. 2C shows a control bread made with fonio grain flour as described in Example 3. FIG. 2D shows a gluten-free bread made with an alfalfa seed extract enriched in SEQ ID NO: 1 as described in Example 4. FIG. 2E shows a gluten-free bread made with an alfalfa seed extract enriched in SEQ ID NO: 1 and a fonio grain extract enriched in any of SEQ ID NOs: 2-8 or combinations thereof as described in Example 5. FIG. 2F shows a gluten-free bread made with an alfalfa seed extract enriched in SEQ ID NO: 1 and a millet grain extract enriched in SEQ ID NO: 9 as described in Example 6.

[0079] FIGS. 3A-3D depict box- whisker plots of testing results for gluten-like functionality of a gluten-free bread made with an alfalfa seed extract enriched in SEQ ID NO: 1 and a fonio grain extract enriched in any of SEQ ID NOs: 2-8 or combinations thereof as described in Example 5. FIG. 3 A shows the volume rise of the bread measured as described in Example 7. FIG. 3B shows the density of the bread measured as described in Example 8. FIG. 3C shows the moisture content of the bread measured as described in Example 9. FIG. 3D shows the allergenicity of the bread measured as described in Example 10. Thick horizontal lines represent median values, boxes the 25% to 75% quantiles, and error bars the max and min values.

[0080] FIGS. 4A-4AA depict disorder plots of exemplary isolated or enriched gluten-like proteins described herein, generated using a disorder prediction algorithm. FIG. 4A depicts a disorder plot for SEQ ID NO: 1 from alfalfa. FIG. 4B depicts a disorder plot for SEQ ID NO: 2 from white fonio. FIG. 4C depicts a disorder plot for SEQ ID NO: 3 from white fonio. FIG. 4D depicts a disorder plot for SEQ ID NO: 4 from white fonio. FIG. 4E depicts a disorder plot for SEQ ID NO: 5 from white fonio. FIG. 4F depicts a disorder plot for SEQ ID NO: 6 from white fonio. FIG. 4G depicts a disorder plot for SEQ ID NO: 7 from white fonio. FIG. 4H depicts a disorder plot for SEQ ID NO: 8 from white fonio. FIG. 41 depicts a disorder plot for SEQ ID NO: 9 from millet. FIG. 4J depicts a disorder plot for SEQ ID NO: 10 from Hall’s panicgrass. FIG. 4K depicts a disorder plot for SEQ ID NO: 11 from Hall’s panicgrass. FIG. 4L depicts a disorder plot for SEQ ID NO: 12 from poppy seed. FIG. 4M depicts a disorder plot for SEQ ID NO: 13 from poppy seed. FIG. 4N depicts a disorder plot for SEQ ID NO: 14 from poppy seed. FIG. 40 depicts a disorder plot for SEQ ID NO: 15 from poppy seed. FIG. 4P depicts a disorder plot for SEQ ID NO: 16 from poppy seed. FIG. 4Q depicts a disorder plot for SEQ ID NO: 17 from quinoa. FIG. 4R depicts a disorder plot for SEQ ID NO: 18 from pepper. FIG. 4S depicts a disorder plot for SEQ ID NO: 19 from tomato. FIG. 4T depicts a disorder plot for SEQ ID NO:20 from barrel clover. FIG. 4U depicts a disorder plot for SEQ ID NO: 21 from pomegranate. FIG. 4V depicts a disorder plot for SEQ ID NO: 22 from hemp. FIG. 4W depicts a disorder plot for SEQ ID NO: 23 from squash. FIG. 4X depicts a disorder plot for SEQ ID NO: 24 from apple. FIG. 4Y depicts a disorder plot for SEQ ID NO: 25 from maize. FIG. 4Z depicts a disorder plot for SEQ ID NO: 26 from wheat. FIG. 4AA depicts a disorder plot for SEQ ID NO: 27 from wheat.

[0081] FIG. 5A shows an extraction schema for the preparation of gluten-free protein compositions from alfalfa seeds. FIG. 5B shows box-whisker plots of the total protein content in alfalfa seeds and gluten-free protein compositions from alfalfa seeds (protein extract). Thick horizontal lines represent median values, boxes the 25% to 75% quantiles, and error bars the max and min values. FIG. 5C depicts exemplary SDS-PAGE gels demonstrating the protein composition of alfalfa seeds (total) and a gluten-free protein composition from alfalfa seeds (extract).

[0082] FIG. 6A shows an exemplary extraction schema for the preparation of a gluten-free protein composition from fonio. FIG. 6B shows a second exemplary extraction schema for the preparation of a gluten-free protein composition from fonio. FIG. 6C shows a third exemplary extraction schema for the preparation of a gluten-free protein composition from fonio. FIG. 6D shows a fourth exemplary extraction schema for the preparation of a gluten-free protein composition from fonio. FIG. 6E shows a fifth exemplary extraction schema for the preparation of a gluten-free protein composition from fonio. FIG. 6F shows box-whisker plots of the total protein content in fonio flour and gluten-free protein compositions from fonio flour (protein extract). Thick horizontal lines represent median values, boxes the 25% to 75% quantiles, and error bars the max and min values. FIG. 6G depicts exemplary SDS-PAGE gels demonstrating the protein composition of fonio flour (total) and a gluten-free protein composition from fonio flour (extract).

[0083] FIG. 7A shows an extraction schema for the preparation of a gluten-free protein composition from millet. FIG. 7B shows an exemplary SDS-PAGE gel of a gluten-free protein composition from millet.

[0084] FIGS. 8A-8C show extraction schemas for the preparation of a gluten-free protein composition from poppy seeds. FIG. 8A shows a first extraction schema for the preparation of a gluten-free protein composition from poppy seeds. FIG. 8B shows a second extraction schema for the preparation of a gluten-free protein composition from poppy seeds. FIG. 8C shows a third extraction schema for the preparation of a gluten-free protein composition from poppy seeds.

[0085] FIG. 9A shows a schema for the expression of recombinant gluten-free protein compositions in bacteria. FIG. 9B show a first extraction schema for the preparation of protein fractions containing recombinant gluten-free protein compositions from bacteria. FIG. 9C show a second extraction schema for the preparation of protein fractions containing recombinant gluten- free protein compositions from bacteria. FIG. 9D shows an extraction schema for the preparation of crude recombinant gluten-free protein compositions. FIG. 9E shows an exemplary SDS- PAGE gel of a crude recombinant gluten-free protein composition containing SEQ ID NO: 18. FIG. 9F shows an extraction schema for the preparation of an affinity-purified recombinant gluten-free protein composition. FIG. 9G shows an exemplary SDS-PAGE gel of an affinity- purified recombinant gluten-free protein composition containing SEQ ID NO: 18.

[0086] FIGS. 10A-10B show graphs comparing the result of gluten allergenicity testing for zein and gluten-free protein compositions from Examples 13, 15, and 16. FIG. 10A shows results for zein protein and gluten-free protein compositions from fonio and poppy seeds (Examples 13 and 15). FIG. 10B shows results for recombinantly-produced gluten-like proteins (Example 16). Data points correspond to mean values and error bars to the standard deviation. Horizontal lines indicate the FDA-defined threshold below which products are considered gluten-free.

[0087] FIGS. 11A-11C shows the percolation concentrations of gluten, zein and the gluten- free protein compositions from Examples 13, 15 and 16. FIG. 11A shows percolation concentrations of gluten, zein, and a gluten-free protein composition from fonio (Example 13). FIG. 1 IB shows percolation concentrations of gluten, zein, and a gluten-free protein composition from poppy seeds (Example 15). FIG. 11C shows percolation concentrations of gluten, zein, and recombinantly-produced gluten-like proteins (Example 16).

[0088] FIGS. 12A-12H shows photographs of cross-sections of bread products made in accordance with example embodiments disclosed herein. FIG. 12A shows a standard bread made with wheat flour as described in Example 19A. FIG. 12B shows a control bread made with a commercial gluten-free flour as described in Example 19B. FIG. 12C shows a control bread made with a commercial gluten-free flour as described in Example 19B. FIG. 12D shows a control bread made with a commercial gluten-free flour as described in Example 19B. FIG. 12E shows a control bread made with zein as described in Example 19C. FIG. 12F shows a bread made with a gluten-free protein composition from fonio as described in Example 19D. FIG. 12G shows a bread made with a gluten-free protein composition from poppy seeds as described in Example 19E. FIG. 12H shows a bread made with gluten-free protein compositions from fonio and poppy seeds as described in Example 19F.

[0089] FIGS. 13A-13B show photographs of different views of a bread made with recombinant SEQ ID NO: 18 and SEQ ID NO: 21 as described in Example 19G. FIG. 13A shows the baked bread before cutting. FIG. 13B shows a cut cross-section of the cooled bread after baking.

[0090] FIG. 14A-14E depicts results of testing for gluten-like functionality of a gluten- containing control bread made with wheat flour, three gluten-free breads made with commercial gluten-free flours, a gluten-free bread made with a gluten-free protein composition from fonio as described in Example 19D, a gluten-free bread made with a gluten-free protein composition from poppy seeds as described in Example 19E, and a gluten-free bread made with gluten-free protein compositions from fonio and poppy seeds as described in Example 19F. FIG. 14A shows the volume rise of the bread measured as described in Example 20. Bar heights depict mean values and error bars represent the standard deviation. FIG. 14B shows the density of the bread measured as described in Example 21. Bar heights depict mean values and error bars represent the standard deviation. FIG. 14C shows the moisture content of the bread measured as described in Example 22. Bar heights depict mean values and error bars represent the standard deviation. FIG. 14D shows the crumb hardness of breads baked according to Example 23 immediately after cooling and after storage for 16 hours. Hardness was measured as described in Example 23. Data points depict mean values and error bars represent standard deviation. FIG. 14E shows the allergenicity of the bread measured as described in Example 24. Data points depict mean values and error bars represent standard deviation.

[0091] FIG. 15 depicts a photograph of a bagel prepared with a gluten-free protein composition from fonio as described in Example 26.

[0092] FIG. 16 shows a photograph of pasta prepared with a gluten-free protein composition from fonio as described in Example 27. FIG. 16A shows the pasta before cooking. FIG. 16B shows the pasta after boiling garnished with tomato sauce.DETAILED DESCRIPTION

[0093] Various processes will be described below to provide an example of each claimed embodiment. No embodiment described below limits any claimed embodiment and any claimed embodiment may cover processes or compositions that differ from those described below. The claimed embodiments are not limited to processes or compositions having all of the features of any one process or composition described below or to features common to multiple or all of the apparatuses described below.

[0094] In the following detailed description, reference is made to the accompanying figures, which form a part hereof. In the figures, similar symbols may identify similar components, unless context dictates otherwise. The illustrative embodiments described in the detailed description, figures, and claims are not meant to be limiting. Other embodiments may be utilized, and other changes may be made, without departing from the scope of the subject matter presented herein. It will be readily understood that the aspects of the present disclosure, as generally described herein, and illustrated in the figures, can be arranged, substituted, combined, separated, and designed in a wide variety of different configurations, all of which are explicitly contemplated herein.

[0095] Although certain embodiments and examples are disclosed below, inventive subject matter extends beyond the specifically disclosed embodiments to other alternative embodiments and / or uses, and to modifications and equivalents thereof. Thus, the scope of the claims appended hereto is not limited by any of the particular embodiments described below. For example, in any method or process disclosed herein, the acts or operations of the method or process may be performed in any suitable sequence and are not necessarily limited to any particular disclosed sequence. Various operations may be described as multiple discrete operations in turn, in a manner that may be helpful in understanding certain embodiments, however, the order of description should not be construed to imply that these operations are order dependent. Additionally, the structures, systems, and / or devices described herein may be embodied as integrated components or as separate components.

[0096] For purposes of comparing various embodiments, certain aspects and advantages of these embodiments are described. Not necessarily all such aspects or advantages are achieved by any particular embodiment. Thus, for example, various embodiments may be carried out in a manner that achieves or optimizes one advantage or group of advantages as taught herein without necessarily achieving other aspects or advantages as may also be taught or suggested herein.

[0097] Throughout this application, various embodiments may be presented in a range of formats. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the disclosure. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, a description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc.,as well as individual numbers within that range, for example, 1, 2, 3, 4, 5, and 6. This applies regardless of the breadth of the range.

[0098] As used in the specification and claims, the singular forms “a”, “an” and “the” include plural references unless the context clearly dictates otherwise. For example, the term “a sample” includes a plurality of samples, including combinations thereof.

[0099] The terms “determining,” “measuring,” “evaluating,” “assessing,” “assaying,” and “analyzing” are often used interchangeably herein to refer to forms of measurement. The terms include determining if an element is present or not (for example, detection). These terms can include quantitative, qualitative, or quantitative and qualitative determinations. Assessing can be relative or absolute. “Detecting the presence of’ can include determining the amount of something present in addition to determining whether it is present or absent depending on the context.

[0100] The term “about” or “approximately” as used herein when referring to a measurable value such as an amount or concentration and the like, is meant to encompass variations of 20%, 10%, 5%, 1%, 0.5%, or even 0.1% of the specified amount. For example, “about” can mean plus or minus 10 %. Alternatively, “about” can mean a range of plus or minus 20%, plus or minus 10%, plus or minus 5%, or plus or minus 1% of a given value. Alternatively, particularly with respect to biological systems or processes, the term can mean within an order of magnitude, up to 5-fold, or up to 2-fold, of a value. Where particular values can be described in the application and claims, unless otherwise stated the term “about” may be assumed to encompass the acceptable error range for the particular value. Also, where ranges, subranges, or both, of values, can be provided, the ranges or subranges can include the endpoints of the ranges or subranges.

[0101] Where values are described as ranges, it may be understood that such disclosure includes the disclosure of all possible sub-ranges within such ranges, as well as specific numerical values that fall within such ranges irrespective of whether a specific numerical value or specific sub-range is expressly stated.

[0102] The terms “comprise,” “have,” and “include” are open-ended linking verbs. Any forms or tenses of one or more of these verbs, such as “comprises,” “comprising,” “has,” “having,” “includes,” and “including,” are also open-ended. For example, any method that “comprises,” “has,” or “includes” one or more steps is not limited to possessing only those one or more steps and also covers other unlisted steps. The term “and / or” includes all of the items listed as well as any combinations of the items listed.

[0103] As used herein, the term “gluten allergenicity” typically refers to any composition or food product that contains more than the FDA threshold of 20 ppm of wheat gluten. Gluten allergenicity may be measured by, for example, AO AC-certified ELISA kits or the GlutenTox® ELISA Rapid G 12 kit from Hygiena.

[0104] As used herein, the term “gluten” typically refers to the main storage proteins of wheat, rye, barley, and triticale grains. Therefore, as used herein, the term “gluten-free” typically describes a protein composition or food product that comprises less than 20 ppm gluten from wheat, rye, barley, and triticale grains, or is free of gluten from wheat, rye, barley, and triticale grains. Further, as described herein, the terms “free of gluten” and “gluten free” typically describes a protein composition or food product that comprises less than 20 ppm gluten, or is free of gluten.

[0105] As used herein, the term “isolated” typically refers to a protein that has been removed from its native, natural context and is present in a non-native, non-natural context. An isolated protein may be purified, or may be present in a non-naturally-occurring mixture with other substances.

[0106] As used herein, the term “enriched” typically refers to a protein that is present in a concentration or amount that is greater than its concentration or amount in its native or naturally- occurring source material. For example, a composition comprising an enriched protein from the seeds of a plant contains the protein in a greater concentration or amount than the amount that would be found in the seeds of the plant.

[0107] A percentage of “sequence identity” as used herein in the context of protein sequences typically refers to the percentage of residues in two sequences that are the same when the sequences are aligned for maximum correspondence. There are a number of different algorithms known in the art that can be used to measure polynucleotide or polypeptide sequence identity. For instance, sequences can be compared using FASTA (e.g., using its default parameters as provided in the Wisconsin Package Version 10.0, Genetics Computer Group (GCG), Madison, WI), Gap (e.g., using its default parameters as provided in the Wisconsin Package Version 10.0, GCG, Madison, WI), Bestfit, ClustalW (e.g., using default paramaters of Version 1.83), or BLAST (e.g., using reciprocal BLAST, PSLBLAST, BLASTP, BLASTN) (see, for example, Pearson. 1990. Methods Enzymol. 183:63; Altschul et al. 1990. J. Mol. Biol. 215:403).Overview

[0108] In some aspects, disclosed herein are protein compositions that are gluten-free e.g., free of wheat gluten) and form gluten-like networks. The gluten-free protein compositions arecharacterized in that they comprise one or more isolated or enriched gluten-like proteins from a non-wheat source. In some embodiments, the one or more isolated or enriched gluten-like proteins has one or more sequence features that confer the ability to form gluten-like networks. These sequence features may include, for example, a) a disorder score of at least 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) more than 5 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.5 and about 1.5 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about 5.5 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; and h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.6 and about 1.7 as measured by inverse weight distance. The gluten-free protein compositions are able to functionally replace gluten in food products through the formation of gluten-like networks that provide the functional aspects of wheat gluten, such as rise, elasticity, and water retention, without the allergenicity of wheat gluten.

[0109] In some embodiments, disclosed herein are protein compositions and food products related to a discovery that combining proteins having said sequence features from Digitaria exilis or “fonio” seeds and from Medicago sativa or “alfalfa” seeds, and / or from Papaver somniferum or “poppy” seeds can functionally replace gluten in leavened bakery products and beyond. This emergent functionality is unexpected because (a) the combination of these proteins does not occur in nature, (b) neither alfalfa nor fonio nor poppy are routinely incorporated as functional ingredients into the dough of leavened bakery products, and (c) merely using alfalfa flour, fonio flour, or poppy seed flour does not yield the functional characteristics of wheat gluten. The embodiments provided herein include compositions of fonio, alfalfa and poppy proteins as well as compositions which may include proteins from a wide variety of sources, including, for example, Medicago truncatula (Barrel Clover), Trifolium pratense (Red Clover), Trifolium repens (White Clover), Lupinus albus (White Lupine), Lupinus angustifolius (Blue Lupine), Lupinus perennis (Blue Lupine), Lupinus pilosus (Blue Lupine), Panicum miliaceum (Proso Millet), Sorghum bicolor (Sorghum), Malus domestica (Apple), Cannabis sativa (Hemp), Cucurbita maxima (Squash), Panicum hallii (Hall’s panicgrass), Panicum virgatum (Switchgrass), Capsicum annuum (Pepper), and Solanum lycopersicum (Tomato). This list of species is not intended to be limiting and other species may be sources of isolated or enrichedgluten-like proteins having the sequence features described above. In some embodiments, two or more isolated or enriched gluten-like proteins described herein may be combined in the gluten- free protein composition. In some embodiments, a cysteine-rich protein may be combined with a non-cysteine-rich protein. Embodiments which include a combination of isolated, enriched, or purified gluten-like proteins (e.g., cysteine-rich proteins) from a single species along with other components which can effectively replace gluten are also contemplated. That is, the presence of a second isolated or enriched gluten-like protein (e.g., a cysteine-rich protein) may not be necessary if a different component can provide the same functionality. Components which may replace the second isolated or enriched gluten-like protein (e.g., cysteine-rich protein) may include starches, gums, fibers or other carbohydrates.

[0110] Accordingly, in some aspects, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from non- wheat sources. In some embodiments, the one or more isolated or enriched gluten-like proteins is from a plant, for example, a) a plant of the family Fabaceae; b) a plant of the family Papaveraceae; c) a plant of the family Amaranthaceae; d) a plant of the family Rosaceae; e) a plant of the family Vitaceae; f) a plant of the family Solanaceae; g) a plant of the subfamily Chloridoideae; h) a plant of the tribe Paniceae; or i) any combination of (a)-(h). In some embodiments, the one or more isolated or enriched gluten-like proteins comprise proteins i) a plant of the genus Digitaria', j) a plant of the genus Panic um; k) a plant of the genus Saccharum; 1) a plant of the genus Setaria; m) a plant of the genus Sorghum; n) a plant of the genus Papaver; o) a plant of the genus Punica; p) a hemp plant; q) a plant of the genus Cucurbita; or r) any combination of (a)-(q). In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the genus Digitaria, for example, Digitaria exilis (white fonio). In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the genus Papver, for example, Papaver somniferum. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the genus Digitaria (e.g., Digitaria exlixis) and one or more proteins from a plant of the genus Papver (e.g., Papaver somniferum)

[0111] In some aspects, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from nonwheat sources, each isolated or enriched gluten-like protein comprising an amino acid sequence having: a) at least 30% disorder as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) more than 5 cysteine (C) residues; c) a fraction of valine (V),leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 28%; f) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.5 and about 1.5 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about 5.5 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; and h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.6 and about 1.7 as measured by inverse weight distance. In some embodiments, the one or more isolated or enriched gluten-like proteins comprise proteins from a plant species described herein.

[0112] As discussed above, gluten creates a network within food products, such as dough and baked products, which provides elasticity and strength which has not been successfully reproduced in current gluten-free products. Gluten network formation can be measured based on, for example, the rise, hydration, and visual inspection of baked goods. Exemplary characteristics of gluten network-containing food products (e.g., baked products) discussed herein include: a) At least 100% in sustained volume increase after baking, also referred to as a volume rise of at least 100% (e.g., as measured by calculating the bread volume before leavening and after baking), b) A bread density of 0.75 g / cm3or below, c) At least 25% moisture left after baking (e.g., as measured by weighing before and after baking), d) An initial crumb hardness after baking below about 15 N, e) An overnight crumb hardness increase to below about 25 N, and / or f) Qualitative rating of the network, stretch, hydration, crumb by a panel.

[0113] Therefore, the term “gluten-like network” as used herein typically describes food products that have characteristics of gluten network-containing food products (e.g., baked products), for example: a) Have at least 100% sustained increase in volume after baking, also referred to as a volume rise of at least 100% (e.g., as measured by calculating the bread volume before leavening and after baking); b) Have a density of 0.75 g / cm3or lower;c) Contain at least 25% moisture left after baking (e.g., as measured by weighing before and after baking); d) Have an initial crumb hardness after baking below 15 N; e) Have an overnight crumb hardness below 25 N; and / or f) Visually show a lofty, airy crumb network structure.

[0114] In some aspects, provided herein is a method of inducing the formation of a gluten- like network in a food product (e.g., a gluten-free food product), the method comprising adding a gluten-free protein composition described herein to a base food composition to produce the food product. In other aspects provided herein is a method of altering one or more functional features of a food product (e.g., a gluten-free food product), the method comprising adding a gluten-free protein composition described herein to a base food composition to produce the food product, wherein the one or more functional features comprise increased volume rise, reduced firmness, increased springiness, increased cohesiveness, decreased gumminess, increased elasticity, increased gas retention, increased moisture retention, increased chewiness, reduced staling, increased dough stability, or any combination thereof as compared to a control food product.

[0115] Also disclosed herein are compositions for the preparation of leavened bakery products, comprising non-gluten proteins and starches extracted from gluten-free cereals and non-cereal plant tissues. In some embodiments, this can be naturally leavened bakery products. In other embodiments, this can be biologically leavened bakery products. In other embodiments, this can be chemically leavened bakery products.

[0116] Accordingly, in some aspects, provided herein is a food product comprising a protein composition described herein. For example, in some embodiments, provided herein is a food product comprising a protein composition comprising one or more isolated or enriched gluten- like proteins from non-wheat sources such as a) a plant of the family Fabaceae; b) a plant of the family Papaveraceae; c) a plant of the family Amaranthaceae; d) a plant of the family Rosaceae; e) a plant of the family Vitaceae; f) a plant of the family Solanaceae; g) a plant of the subfamily Chloridoideae; h) a plant of the tribe Paniceae; i) a plant of the genus Digitaria', j) a plant of the genus Panicum; k) a plant of the genus Saccharum; 1) a plant of the genus Setaria; m) a plant of the genus Sorghum; n) a plant of the genus Papaver; o) a plant of the genus Punica; p) a hemp plant; q) a plant of the genus Cucurbita; or r) any combination of (a)-(q). In some embodiments, the one or more isolated or enriched gluten-like proteins comprise proteins from a plant of the genus Digitaria, a plant of the genus Medicago, a plant of the genus Panicum, a plant of the genus Papaver, a plant of the genus Chenopodium, or any combination thereof. In certainembodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the genus Digitaria, for example, Digitaria exilis (white fonio). In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the genus Papver, for example, Papaver somniferum. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the genus Digitaria (e.g., Digitaria exlixis) and one or more proteins from a plant of the genus Papver (e.g., Papaver somniferum).

[0117] Further, in some embodiments, provided herein is a food product comprising a protein composition comprising one or more isolated or enriched gluten-like proteins from nonwheat sources, wherein at least one or each isolated or enriched gluten-like protein comprises an amino acid sequence having: a) a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) more than 5 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.5 and about 1.5 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about 5.5 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; or i) any combination of (a)-(h). In in some embodiments, provided herein is a food product comprising a protein composition comprising one or more isolated or enriched gluten-like proteins from non-wheat sources, wherein at least one or each isolated or enriched gluten-like protein comprises an amino acid sequence having: a) a fraction of cysteine residues between about 2% and about 10%; b) at least one intrinsically disordered region, wherein each intrinsically disordered region comprises at least 15 consecutive amino acids each having a disorder score of at least 0.6 as measured by a disorder prediction algorithm or a biophysical measurement of disorder; c) clustering of glutamine (Q) and methionine (M) residues of between about 1.9 and about 4.8 as measured by inverse weight distance; d) clustering of proline (P) and phenylalanine (F) residues of between about 0.1 and about 2.6 as measured by inverse weight distance; e) clustering of glutamine (Q) and cysteine (C) residues of between about 2.5 and about 5.3 as measured by inverse weight distance; f) clustering of leucine (L) and methionine (M) residues of between about 0.1 and about 1.2 as measured by inverse weight distance; or g) any combination of (a)-(f). In some embodiments, theone or more isolated or enriched gluten-like proteins comprise proteins from a plant species described herein.

[0118] Also provided herein are methods of producing the food products. For example, provided herein is a method of producing a finished baking product, comprising a) providing a dry flour or wet dough comprising a protein composition described herein, and b) processing the dry flour or wet dough to produce the finished baking product.

[0119] Disclosed herein are methods to extract and enrich non-gluten proteins from gluten- free cereals and non-cereal plant tissues. In some embodiments, the proteins are extracted from intact plant tissues. In some embodiments, the proteins are extracted from milled or otherwise mechanically disrupted plant tissues. Accordingly, in some aspects, provided herein is a method of producing a protein composition described herein, comprising extracting plant material (e.g., seed material) comprising one or more of the isolated or enriched gluten-like proteins to produce the gluten-free protein composition. In some embodiments, disclosed herein are methods to extract starches from gluten-free cereals and non-cereal plant tissues. In some embodiments, the starches are extracted in parallel with proteins. In some embodiments, the starches are extracted separately from proteins. In other aspects, provided herein is a method of a method of producing a protein composition described herein, comprising recombinantly producing the one or more isolated or enriched gluten-like proteins in a host cell or plant.Advantages of the Invention

[0120] Disclosed herein are methods and compositions for gluten-free bakery products that match the network structure and organoleptic properties of wheat- and gluten-based bakery products.

[0121] The methods and compositions are superior to other gluten-free baked goods because of the combination of non-gluten proteins which yield gluten-like functionality. Bakery products made with this combination of non-gluten proteins: i) have the porous structure, volume, softness, and stretch of gluten-containing bakery products that consumers desire, ii) have the chew and mouthfeel of gluten-containing bakery products that consumers desire, iii) meet consumer preferences for shorter ingredient lists than those generally available today, iv) do not contain animal-derived or animal-based proteins, and v) are compatible with the same manufacturing steps used for gluten-containing products as our products have similar protein content and protein functionality.Protein Compositions

[0122] In some aspects, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from nonwheat sources. Accordingly, disclosed herein are compositions and food products comprising one or more gluten-free protein compositions (e.g., protein extracts), wherein the proteins in said composition (e.g., extract) are isolated, enriched, or purified to remove unwanted matter from the plants or other means of production which produce the desired proteins. That is, the protein of interest is not merely present within a natural conglomerate of many proteins, carbohydrates etc. as is the case for some food ingredients, for example, milled wheat flour, wherein the wheat grains are ground into a powder. Instead, the proteins of interest are purified and enriched in the gluten-free protein composition to ensure optimal gluten-like functionality of the proteins either alone or in combination with other ingredients. Also disclosed herein are food products comprising one or more protein extracts prepared and / or evaluated by the methods disclosed herein.

[0123] In some embodiments, at least one of the isolated or enriched gluten-like proteins may be derived from animals, insects, bacteria, fungi, protists, other prokaryotic or eukaryotic microorganisms.

[0124] In some embodiments, at least one of the isolated or enriched gluten-like proteins may be a synthetic, non-natural, or recombinantly produced protein. Synthetic proteins include, for example, proteins with amino acid sequences generated by generative artificial intelligence algorithms.

[0125] In some embodiments, the one or more isolated, enriched, or purified gluten-like proteins may be plant proteins. In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the family Fabaceae, Papaveraceae, Amaranthaceae, Rosaceae, Solanaceae, Vitaceae, Lythraceae, Cannabaceae, Cucurbitaceae, or any combination thereof. In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a non- wheat plant of the family Poaceae. In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the subfamily Chloridoideae, Panicoideae, or both.

[0126] In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the family Fabaceae, for example, lupines, lentils, clovers, medics, alfalfa (Medicago sativa), ground nuts, peanuts, hog peanut, or any combination thereof. Clovers include, for example, barrel clover (Medicago truncatulaf red clover (Trifoliumpratense), and white clover (Trifolium repens). Lupines include, for example, blue lupines (e.g., Lupinus angustifolius, Lupinus perennis, and Lupinus pilosus). In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from one or more plants of the genus Medic ago. e.g., alfalfa (Medicago sativa), barrel clover (Medicago truncatula), or a combination thereof.

[0127] In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the family Papaveraceae. In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the genus Papaver, such as Papaver somniferum, Papaver rhoeas, Papaver nudicaule, Papaver orientale, Papaver califomicum, Papaver argemone, Papaver spicatum, Papaver glaucum, or any combination thereof. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Papaver somniferum. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a poppy plant or a part thereof (e.g., a pod or a seed thereof).

[0128] In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the family Amaranthaceae. In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the genus Chenopodium, such as quinoa (Chenopodium quinoa), white goosefoot (Chenopodim album), canihua (Chenopodium pallidicaule), and pitseed goosefoot (Chenopodium berlandieri). In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Chenopodium quinoa. In some embodiments, one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the genus Beta, for example, beets (Beta vulgaris).

[0129] In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the family Rosaceae, for example, apples (Malus domestica), pears, plums, cherries, almonds, hawthorns, or any combination thereof. In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the genus Malus, e.g., apples (Malus domestica). In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Malus domestica. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from an apple tree or a part thereof (e.g., a fruit or a seed thereof).

[0130] In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the family Vitaceae, for example, grape vine, fox grape, and muscadine grape.

[0131] In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a non-wheat plant of the family Poaceae. In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the subfamily Chloridoideae, for example, finger millet and teff. In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the subfamily Panicoideae. In some embodiments, the plant of the subfamily Panicoideae is a plant of the tribe Paniceae, for example, corn, sugarcane, sorghum, fonio, and millets. In some embodiments, the plant of the subfamily Panicoideae is a plant of the genus Digitaria, such as white fonio (Digitaria exilis), black fonio (Digitaria iburua). Polish millet (Digitaria sanguinalis), Digitaria compacta, or any combination thereof. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Digitaria exilis. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a fonio plant or a part thereof (e.g., a grain thereof).

[0132] In some embodiments, the plant of the subfamily Panicoideae is a plant of the genus Panicum, such as proso millet (Panicum miliaceum), Hall’s panicgrass (Pancium hallii), switchgrass, or any combination thereof. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Panicum miliaceum. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Panicum hallii. In some embodiments, the plant of the subfamily Panicoideae is a plant of the genus Setaria, such as foxtail millet (Setaria ilalica), yellow foxtail (Setaria pumila), green foxtail (Setaria viridis), palmgrass (Setaria palmifolia), marsh bristlegrass (Setaria parviflora), or any combination thereof. In some embodiments, the plant of the subfamily Panicoideae is a plant of the genus Saccharum, such as sugarcane. In some embodiments, the plant of the subfamily Panicoideae is a plant of the genus Sorghum, such as Sorghum bicolor.

[0133] In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the family Solanaceae. In some embodiments, the plant of the family Solanaceae is a plant of the genus Capsicum. In certain embodiments, the plant of the genus Capsicum is a pepper plant, such as a plant of the species Capsicum chinense or Capsicum annum. In certain embodiments, the one or more isolated or enriched gluten-likeproteins comprise one or more proteins from a plant of the species Capsicum chinense. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a pepper plant or a part thereof (e.g., a fruit or a seed thereof). In some embodiments, the plant of the family Solanaceae is a plant of the genus Solatium. In certain embodiments, the plant of the genus Solatium is potato (Solatium tuberosum), tomato (Solatium ly coper sicum), or eggplant (5. melongena). In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Solatium lycopersicum. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a tomato plant or a part thereof (e.g., a fruit or a seed thereof).

[0134] In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the family Lythraceae. In some embodiments, the plant of the family Lythraceae is a plant of the genus Punic a, such as pomegranate (Punica granatum). In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Punica granatum. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a pomegranate plant or a part thereof (e.g., a fruit or a seed thereof).

[0135] In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the family Cannabaceae. In some embodiments, the plant of the family Cannabaceae is a plant of the genus Cannabis (e.g., Cannabis sativa) or Humulus. In some embodiments, the plant of the genus Cannabis is a hemp plant. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Cannabis sativa. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a hemp plant or a part thereof (e.g., a flower, a fruit, or a seed thereof).

[0136] In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the family Cucurbitaceae. In some embodiments, the plant of the family Cucurbitaceae is a plant of the genus Cucurbita, for example, a winter squash, summer squash, winter pumpkin, or gourd. In some embodiments, the plant of the genus Cucurbita is a winter squash, e.g., Cucurbita argyrosperma, Cucurbita ficifolia, Cucurbita maxima, Cucurbita moschata, or Cucurbita pepo. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Cucurbita maxima. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a winter squash plant or a part thereof (e.g., a fruit or a seed thereof).

[0137] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from a plant of the genus Digitaria. In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more isolated proteins from white fonio (Digitaria exilis), black fonio (Digitaria iburua), Polish millet (Digitaria sanguinalis), Digitaria compacta, or any combination thereof. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from white fonio (Digitaria exilis'). In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Digitaria exilis. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a white fonio plant or a part thereof (e.g., a grain thereof). In some embodiments, the gluten-free protein composition comprises native starch from the plant of the genus Digitaria in an amount of less than about 30% w / w, less than about 25% w / w, less than about 20% w / w, less than about 15% w / w, less than about 10% w / w, less than about 5% w / w, or less than about 1% w / w. In some embodiments, the gluten-free protein composition comprises modified starch from the plant of the genus Digitaria in an amount of no more than 95% w / w, 90% w / w, 85% w / w, 80% w / w, 75% w / w, 70% w / w, 65% w / w, 60% w / w, 55% w / w, or 50% w / w. In some embodiments, the modified starch comprises one or more structural modifications such as, for example, a reduction of the mean or median molecular weight of starch polymers present in the composition due to, e.g., debranching of starch polymers, shortening of starch polymers, or a combination thereof. In some embodiments, the gluten-free protein composition comprises total protein in an amount of between about 10% and about 40% w / w, starch from the plant of the genus Digitaria in an amount of between about 60% and about 90% w / w; and c) fat and ash in an amount of less than about 2% w / w. In certain embodiments, the gluten-free protein composition comprises a) total protein in an amount of between about 15% and 25% w / w; b) starch from the plant of the genus Digitaria in an amount of between about 75% and about 85%; and c) fat and ash in an amount of less than about 1%. In certain embodiments, the gluten-free protein composition comprises a) total protein in an amount of between about 15% and 30% w / w; b) starch from the plant of the genus Digitaria in an amount of between about 70% and about 85%; and c) fat and ash in an amount of less than about 1%. In some embodiments, the one or more gluten-like proteins is present in an amount of at least about 5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandemmass spectrometry (LC-MS / MS). In some embodiments, wherein the one or more gluten-like proteins is present in an amount of between about 5% and about 15% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS. In some embodiments, the isolated or enriched gluten-like proteins comprises a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 2-8, or a fragment thereof comprising at least 20 consecutive amino acids of any one of SEQ ID NOs: 2-8. In certain embodiments, the gluten-like proteins comprise: a) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 5 in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by data- independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS), optionally in an amount of between about 0.5% and about 2.5%; b) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 6 in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC- MS / MS, optionally in an amount of between about 1% and about 4%; c) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 7 in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 3.5% and about 8%; and / or d) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 8 in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 2% and about 9%.

[0138] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from a plant of the genus Papaver. In some embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more isolated proteins from poppy (Papaver somniferum). In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a plant of the species Papaver somniferum. In certain embodiments, the one or more isolated or enriched gluten-like proteins comprise one or more proteins from a poppy plant or a part thereof (e.g., a grain thereof). In some embodiments, the gluten-free proteincomposition comprises carbohydrates from the plant of the genus Papaver in an amount of less than about 30% w / w, less than about 25% w / w, less than about 20% w / w, less than about 15% w / w, less than about 10% w / w, less than about 5% w / w, or less than about 1% w / w. In some embodiments, the gluten-free protein composition comprises carbohydrates from the plant of the genus Papaver in an amount of no more than 85% w / w, 80% w / w, 75% w / w, 70% w / w, 65% w / w, 60% w / w, 55% w / w, or 50% w / w. In some embodiments, the gluten-free protein composition comprises a) total protein in an amount of between about 10% and about 40% w / w, b) fat from the plant of the genus Papaver in an amount of between about 5% and about 40% w / w; and c) carbohydrates and ash in an amount of about 20% and about 85% w / w. In certain embodiments, the gluten-free protein composition comprises a) total protein in an amount of between about 15% and 25% w / w; b) fat from the plant of the genus Papaver in an amount of between about 10% and about 35%; and c) carbohydrates and ash in an amount of about 40% and about 75% .In some embodiments, the modified starch comprises one or more structural modifications such as, for example, a reduction of the mean or median molecular weight of starch polymers present in the composition due to, e.g., debranching of starch polymers, shortening of starch polymers, or a combination thereof. In some embodiments, the one or more gluten-like proteins is present in an amount of at least about 5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS). In some embodiments, the one or more gluten-like proteins is present in an amount of between about 5% and about 15% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC- MS / MS. In some embodiments, at least one of the isolated or enriched gluten-like proteins comprises a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 12-16, or a fragment thereof comprising at least 20 consecutive amino acids of any one of SEQ ID NOs: 12-16. In certain embodiments, the gluten-like proteins comprise: a) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 12 in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS), optionally in an amount of between about 2.5% and about 6.5%; b) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 13 in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein compositionas determined by DIA LC-MS / MS, optionally in an amount of between about 0.5% and about 1.5%; and / or c) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 14 in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 1% and about 3.5%.

[0139] In some embodiments, the one or more isolated or enriched gluten-like proteins may be seed proteins. In some embodiments, the one or more isolated or enriched gluten-like proteins (e.g., cysteine -rich proteins) may not be seed proteins. That is, embodiments which include isolated or enriched gluten-like proteins (e.g., cysteine-rich proteins) from other plant matter, besides seeds, are also contemplated.

[0140] In some embodiments, disclosed herein are compositions comprising: one or more protein extracts, wherein the protein extracts are prepared from plant species belonging to the Faboideae, Panicoideae, Chloridoideae, Rosaceae, Solanaceae, Vitaceae, Lythraceae, Cannabaceae, or Cucurbitaceae families; and one or more food ingredients. In some embodiments, protein extracts are prepared from any of Digitaria exilis (White Fonio), Papaver somniferum (Poppy), Medicago truncatula (Barrel Clover), Trifolium pratense (Red Clover), Trifolium repens (White Clover), Lupinus albus (White Lupine), Lupinus angustifolius (Blue Lupine), Lupinus perennis (Blue Lupine), Lupinus pilosus (Blue Lupine), Panicum miliaceum (Proso Millet), Sorghum bicolor (Sorghum), Malus domestica (Apple), Cucurbita maxima (Winter Squash), Cannabis sativa (Hemp), Punica granatum (Pomegranate), Solatium lycopersicum (tomato), Capsicum chinense (pepper), Chenopodium quinoa (Quinoa), Papaver somniferum (Poppy), and Panicum hallii (Hall’s Panicgrass).

[0141] In some embodiments, the one or more isolated or enriched gluten-like proteins has one or more amino acid sequence features corresponding to gluten-like functionality. For example, in some embodiments, one or more or all of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) at least 30% disorder as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) more than 5 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 28%; f) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.5 and about 1.5 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about 5.5 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; g) a clustering of leucine (L)and isoleucine (I) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; and h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.6 and about 1.7 as measured by inverse weight distance.

[0142] In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having multiple cysteine residues. In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10, at least 15, at least 20, at least 25, or at least 30 cystine residues. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having at least 5 residues. In some embodiments, one or more or all of the isolated or enriched gluten- like proteins has an amino acid sequence having between 2 and 60 cysteine residues. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having between 5 and 55 cysteine residues. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having between 2 and 60, between 3 and 60, between 4 and 60, between 5 and 60, between 6 and 60, between 7 and 60, between 8 and 60, between 9 and 60, between 10 and 60, between 15 and 60, between 20 and 60, between 25 and 60, between 30 and 60, between 35 and 60, between 40 and 60, between 50 and 60, between 2 and 50, between 3 and 50, between 4 and 50, between 5 and 50, between 6 and 50, between 7 and 50, between 8 and 50, between 9 and 50, between 10 and 50, between 15 and 50, between 20 and 50, between 25 and 50, between 30 and 50, between 35 and 50, between 40 and 50, between 2 and 40, between 3 and 40, between 4 and 40, between 5 and 40, between 6 and 40, between 7 and 40, between 8 and 40, between 9 and 40, between 10 and 40, between 15 and 40, between 20 and 40, between 25 and 40, between 30 and 40, between 35 and 40, between 2 and 35, between 3 and 35, between 4 and 35, between 5 and 35, between 6 and 35, between 7 and 35, between 8 and 35, between 9 and 35, between 10 and 35, between 15 and 35, between 20 and 35, between 25 and 35, between 30 and 35, between 2 and 30, between 3 and 30, between 4 and 30, between 5 and 30, between 6 and 30, between 7 and 30, between 8 and 30, between 9 and 30, between 10 and 30, between 15 and 30, between 20 and 30, between 25 and 30, between 2 and 25, between 3 and 25, between 4 and 25, between 5 and 25, between 6 and 25, between 7 and 25, between 8 and 25, between 9 and 25, between 10 and 25, between 15 and 25, between 20 and 25, between 2 and 20, between 3 and 20, between 4 and 20, between 5 and 20, between 6 and 20, between 7 and 20, between 8 and 20, between 9 and 20, between 10 and 20, between 15 and 20, between 2 and 15, between 3 and 15, between 4 and 15, between 5 and 15, between 6 and 15, between 7 and 15, between 8 and 15, between 9 and 15, between 10 and 15, between 2and 10, between 3 and 10, between 4 and 10, between 5 and 10, between 6 and 10, between 7 and 10, between 8 and 10, between 9 and 10 cysteine residues, or between 7 and 8 cysteine residues.

[0143] In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having a fraction of cysteine residues between about 2% and about 10%. In some embodiments, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence having a fraction of cysteine residues between about 3.5% and about 8.5%. In certain embodiments, the isolated or enriched gluten-like protein has an amino acid sequence having a fraction of cysteine residues between 2% and 2.5%, between 2% and 3%, between 2% and 3.5%, between 2% and 4%, between 2% and 4.5%, between 2% and 5%, between 2% and 5.5%, between 2% and 6%, between 2% and 6.5%, between 2% and 7%, between 2% and 7.5%, between 2% and 8%, between 2% and 8.5%, between 2% and 9%, between 2% and 9.5%, between 2% and 10%, between 2.5% and 3%, between 2.5% and 3.5%, between 2.5% and 4%, between 2.5% and 4.5%, between 2.5% and 5%, between 2.5% and 5.5%, between 2.5% and 6%, between 2.5% and 6.5%, between 2.5% and 7%, between 2.5% and 7.5%, between 2.5% and 8%, between 2.5% and 8.5%, between 2.5% and 9%, between 2.5% and 9.5%, between 2.5% and 10%, between 3% and 3.5%, between 3% and 4%, between 3% and 4.5%, between 3% and 5%, between 3% and 5.5%, between 3% and 6%, between 3% and 6.5%, between 3% and 7%, between 3% and 7.5%, between 3% and 8%, between 3% and 8.5%, between 3% and 9%, between 3% and 9.5%, between 3% and 10%, between 3.5% and 4%, between 3.5% and 4.5%, between 3.5% and 5%, between 3.5% and 5.5%, between 3.5% and 6%, between 3.5% and 6.5%, between 3.5% and 7%, between 3.5% and 7.5%, between 3.5% and 8%, between 3.5% and 8.5%, between 3.5% and 9%, between 3.5% and 9.5%, between 3.5% and 10%, between 4% and 4.5%, between 4% and 5%, between 4% and 5.5%, between 4% and 6%, between 4% and 6.5%, between 4% and 7%, between 4% and 7.5%, between 4% and 8%, between 4% and 8.5%, between 4% and 9%, between 4% and 9.5%, between 4% and 10%, between 4.5% and 5%, between 4.5% and 5.5%, between 4.5% and 6%, between 4.5% and 6.5%, between 4.5% and 7%, between 4.5% and 7.5%, between 4.5% and 8%, between 4.5% and 8.5%, between 4.5% and 9%, between 4.5% and 9.5%, between 4.5% and 10%, between 5% and 5.5%, between 5% and 6%, between 5% and 6.5%, between 5% and 7%, between 5% and 7.5%, between 5% and 8%, between 5% and 8.5%, between 5% and 9%, between 5% and 9.5%, between 5% and 10%, between 5.5% and 6%, between 5.5% and 6.5%, between 5.5% and 7%, between 5.5% and 7.5%, between 5.5% and 8%, between 5.5% and 8.5%, between 5.5% and 9%, between 5.5% and 9.5%, between 5.5% and 10%, between 6% and6.5%, between 6% and 7%, between 6% and 7.5%, between 6% and 8%, between 6% and 8.5%, between 6% and 9%, between 6% and 9.5%, between 6% and 10%, between 6.5% and 7%, between 6.5% and 7.5%, between 6.5% and 8%, between 6.5% and 8.5%, between 6.5% and 9%, between 6.5% and 9.5%, between 6.5% and 10%, between 7% and 7.5%, between 7% and 8%, between 7% and 8.5%, between 7% and 9%, between 7% and 9.5%, between 7% and 10%, between 7.5% and 8%, between 7.5% and 8.5%, between 7.5% and 9%, between 7.5% and 9.5%, between 7.5% and 10%, between 8% and 8.5%, between 8% and 9%, between 8% and 9.5%, between 8% and 10%, between 8.5% and 9%, between 8.5% and 9.5%, between 8.5% and 10%, between 9% and 9.5%, between 9% and 10%, or between 9.5% and 10%. In some embodiments, the fraction of cysteine residues is determined by dividing the number of cysteine residues by the total number of residues in the protein.

[0144] In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder. In some embodiments, the disorder prediction algorithm has a per-residue disorder threshold of about 0.5. In certain embodiments, the disorder prediction algorithm has a per-residue disorder threshold of about 0.6. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has a disorder score of at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, or 100% as measured by a disorder prediction algorithm or a biophysical measurement of disorder. In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has a disorder score of between 30% and 100% as measured by a disorder prediction algorithm or a biophysical measurement of disorder. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has a disorder score of between 30% and 35%, between 30% and 40%, between 30% and 45%, between 30% and 50%, between 30% and 55%, between 30% and 60%, between 30% and 65%, between 30% and 70%, between 30% and 75%, between 30% and 80%, between 30% and 85%, between 30% and 90%, between 30% and 95%, between 30% and 100%, between 35% and 40%, between 35% and 45%, between 35% and 50%, between 35% and 55%, between 35% and 60%, between 35% and 65%, between 35% and 70%, between 35% and 75%, between 35% and 80%, between 35% and 85%, between 35% and 90%, between 35% and 95%, between 40% and 45%, between 40% and 50%, between 40% and 55%, between 40% and 60%, between 40% and 65%, between 40% and 70%, between 40% and 75%, between 40% and 80%, between 40% and 85%, between 40% and 90%, between 40% and 95%, between 40% and 100%, between 45% and 50%, between 45% and 55%, between 45%and 60%, between 45% and 65%, between 45% and 70%, between 45% and 75%, between 45% and 80%, between 45% and 85%, between 45% and 90%, between 45% and 95%, between 45% and 100%, between 50% and 55%, between 50% and 60%, between 50% and 65%, between 50% and 70%, between 50% and 75%, between 50% and 80%, between 50% and 85%, between 50% and 90%, between 50% and 95%, between 50% and 100%, between 55% and 60%, between 55% and 65%, between 55% and 70%, between 55% and 75%, between 55% and 80%, between 55% and 85%, between 55% and 90%, between 55% and 95%, between 55% and 100%, between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 60% and 90%, between 60% and 95%, between 60% and 100%, between 65% and 70%, between 65% and 75%, between 65% and 80%, between 65% and 85%, between 65% and 90%, between 65% and 95%, between 60% and 100%, between 70% and 75%, between 70% and 80%, between 70% and 85%, between 70% and 90%, between 70% and 95%, between 70% and 100%, between 75% and 80%, between 75% and 85%, between 75% and 90%, between 75% and 95%, between 75% and 100%, between 80% and 85%, between 80% and 90%, between 80% and 95%, between 80% and 100%, between 85% and 90%, between 85% and 95%, between 85% and 100%, between 90% and 95%, or between 90% and 100% as measured by a disorder prediction algorithm or a biophysical measurement of disorder.

[0145] In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has at least one intrinsically disordered region, wherein each intrinsically disordered region comprises an amino acid sequence having at least 15 consecutive amino acids each having a disorder score of at least 0.6 as measured by a disorder prediction algorithm or a biophysical measurement of disorder. In some embodiments, each intrinsically disordered region comprises an amino acid sequence having at least 10, 15, 20, 25, or 30 consecutive amino acids each having a disorder score of at least 0.5, 0.6, 0.7, 0.8, or 0.9 as measured by a disorder prediction algorithm or a biophysical measurement of disorder.

[0146] In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence comprising intrinsically disordered regions in an amount of at least 10% of the full length of the amino acid sequence. In some embodiments, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence comprising intrinsically disordered regions in an amount of at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, or 100% of the full length of the of the amino acid sequence. In some embodiments, one or more of theisolated or enriched gluten-like proteins has an amino acid sequence comprising intrinsically disordered regions in an amount of between 10% and 15%, between 10% and 20%, between10% and 25%, between 10% and 30%, between 10% and 35%, between 10% and 40%, between 10% and 45%, between 10% and 50%, between 10% and 55%, between 10% and 60%, between 10% and 65%, between 10% and 70%, between 10% and 75%, between 10% and 80%, between 10% and 85%, between 10% and 90%, between 10% and 95%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 15% and 45%, between 15% and 50%, between 15% and 55%, between 15% and 60%, between 15% and 65%, between 15% and 70%, between 15% and 75%, between 15% and 80%, between 15% and 85%, between 15% and 90%, between 15% and 95%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 20% and 45%, between 20% and 50%, between 20% and 55%, between 20% and 60%, between 20% and 65%, between 20% and 70%, between 20% and 75%, between 20% and 80%, between 20% and 85%, between 20% and 90%, between 20% and 95%, between 25% and 30%, between 25% and 35%, between 25% and 40%, between 25% and 45%, between 25% and 50%, between 25% and 55%, between 25% and 60%, between 25% and 65%, between 25% and 70%, between 25% and 75%, between 25% and 80%, between 25% and 85%, between 25% and 90%, between 25% and 95%, between 30% and 35%, between 30% and 40%, between 30% and 45%, between 30% and 50%, between 30% and 55%, between 30% and 60%, between 30% and 65%, between 30% and 70%, between 30% and 75%, between 30% and 80%, between 30% and 85%, between 30% and 90%, between 30% and 95%, between 35% and 40%, between 35% and 45%, between 35% and 50%, between 35% and 55%, between 35% and 60%, between 35% and 65%, between 35% and 70%, between 35% and 75%, between 35% and 80%, between 35% and 85%, between 35% and 90%, between 35% and 95%, between 40% and 45%, between 40% and 50%, between 40% and 55%, between 40% and 60%, between 40% and 65%, between 40% and 70%, between 40% and 75%, between 40% and 80%, between 40% and 85%, between 40% and 90%, between 40% and 95%, between 45% and 50%, between 45% and 55%, between 45% and 60%, between 45% and 65%, between 45% and 70%, between 45% and 75%, between 45% and 80%, between 45% and 85%, between 45% and 90%, between 45% and 95%, between 50% and 55%, between 50% and 60%, between 50% and 65%, between 50% and 70%, between 50% and 75%, between 50% and 80%, between 50% and 85%, between 50% and 90%, between 50% and 95%, between 55% and 60%, between 55% and 65%, between 55% and 70%, between 55% and 75%, between 55% and 80%, between 55% and 85%, between 55% and 90%, between 55% and 95%, between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between60% and 90%, between 60% and 95%, between 65% and 70%, between 65% and 75%, between65% and 80%, between 65% and 85%, between 65% and 90%, between 65% and 95%, between70% and 75%, between 70% and 80%, between 70% and 85%, between 70% and 90%, between70% and 95%, between 75% and 80%, between 75% and 85%, between 75% and 90%, between75% and 95%, between 80% and 85%, between 80% and 90%, between 80% and 95%, between85% and 90%, between 85% and 95%, or between 90% and 95% of the full length of the of the amino acid sequence. In certain embodiments, each intrinsically disordered region comprises an amino acid sequence having at least 15 consecutive amino acids each having a disorder score of at least around 0.5 (e.g., a disorder score of around 0.5 or around 0.6) as measured by a disorder prediction algorithm or a biophysical measurement of disorder. In some variations, each intrinsically disordered region comprises an amino acid sequence having at least 10, 15, 20, 25, or 30 consecutive amino acids each having a disorder score of at least 0.5, 0.6, 0.7, 0.8, or 0.9 as measured by a disorder prediction algorithm or a biophysical measurement of disorder.

[0147] The disorder score of amino acid residues and percentage of intrinsically disordered regions in a protein sequence may be measured by disorder prediction algorithms, biophysical measurements, or a combination thereof. Disorder prediction algorithms include any algorithms described and implemented in the CAID prediction portal (https: / / caid.idpcentral.org / ), for example, PONDR, lUPred, ESpiritz, DisEMBL, GlobPlot, DisoPred, NetSurfP, metapredict, and combinations thereof (Necci et al. 2021. Critical assessment of protein intrinsic disorder prediction. Nat Methods 18, 472-481; Conte et al. 2023. Critical assessment of protein intrinsic disorder prediction (CAID) - Results of round 2. Proteins. 2023; 91(12): 1925-1934).Biophysical measurements of disorder include, for example, nuclear magnetic resonance (NMR), small angle X-ray scattering (SAXS), circular dichroism (CD), Forster resonance energy transfer (FRET), or combinations thereof. The disorder score of a protein may be expressed as either a percentage (e.g., 60%) or a fraction (0.60).

[0148] In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having a fraction of valine (V), leucine (L), isoleucine (I), and methionine (M) residues (fraction of VLIM) between about 10% and about 30%, e.g., between about 10% and about 28%. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having a fraction of VLIM between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 28%, between 10% and 30%, between 15% and 20%, between 15% and 25%, between 15% and 28%, between 15% and 30%, 20% and 25%, between 20% and 28%, between 20% and 30%, or between 25% and 30%. The fraction of VLIM may be measured by summing the total number of valine (V),leucine (L), isoleucine (I), and methionine (M) residues in a protein and dividing the sum by the total number of residues in the protein.

[0149] In some embodiments, one or more of the isolated or enriched proteins has an amino acid sequence having clustering of glutamine (Q) and methionine (M) residues of between 0.5 and about 5.0 as measured by inverse weight distance. In certain embodiment, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of Q and M residues of between 0.5 and 1.0, between 0.5 and 1.5, between 0.5 and 2.0, between 0.5 and 2.5, between 0.5 and 3.0, between 0.5 and 3.5, between 0.5 and 4.0, between 0.5 and 4.5, between 0.5 and 5.0, between 1.0 and 1.5, between 1.0 and 2.0, between 1.0 and 2.5, between 1.0 and 3.0, between 1.0 and 3.5, between 1.0 and 4.0, between 1.0 and 4.5, between 1.0 and 5.0, between 1.5 and 2.0, between 1.5 and 2.5, between 1.5 and 3.0, between 1.5 and 3.5, between 1.5 and 4.0, between 1.5 and 4.5, between 1.5 and 5.0, between 2.0 and 2.5, between 2.0 and 3.0, between 2.0 and 3.5, between 2.0 and 4.0, between 2.0 and 4.5, between 2.0 and 5.0, between 2.5 and 3.0, between 2.5 and 3.5, between 2.5 and 4.0, between 2.5 and 4.5, between 2.5 and 5.0, between 3.0 and 3.5, between 3.0 and 4.0, between 3.0 and 4.5, between 3.0 and 5.0, between 3.5 and 4.0, between 3.5 and 4.5, between 3.5 and 5.0, between 4.0 and 4.5, between 4.0 and 5.0, or between 4.5 and 5.0 as measured by inverse weight distance. In certain embodiments, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of Q and M residues of between about 1.9 and about 4.8 as measured by inverse weight distance. In certain embodiments, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of Q and M residues of between about 2.4 and about 4.3 as measured by inverse weight distance.

[0150] In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of tyrosine (Y) and cysteine (C) residues of at least about 0.5 as measured by inverse weight distance. In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of tyrosine (Y) and cysteine (C) residues of between 0.5 and 1.5 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of tyrosine (Y) and cysteine (C) residues of between 0.5 and 0.6, between 0.5 and 0.7, between 0.5 and 0.8, between 0.5 and 0.9, between 0.5 and 1.0, between 0.5 and 1.1, between 0.5 and 1.2, between 0.5 and 1.3, between 0.5 and 1.4, between 0.5 and 1.5, between 0.6 and 0.7, between 0.6 and 0.8, between 0.6 and 0.9, between 0.6 and 1.0, between 0.6 and 1.1, between 0.6 and 1.2, between 0.6 and 1.3, between 0.6 and 1.4, between 0.6 and 1.5, between 0.7 and 0.8, between 0.7 and 0.9, between 0.7and 1.0, between 0.7 and 1.1, between 0.7 and 1.2, between 0.7 and 1.3, between 0.7 and 1.4, between 0.7 and 1.5, between 0.8 and 0.9, between 0.8 and 1.0, between 0.8 and 1.1, between 0.8 and 1.2, between 0.8 and 1.3, between 0.8 and 1.4, between 0.8 and 1.5, between 0.9 and 1.0, between 0.9 and 1.1, between 0.9 and 1.2, between 0.9 and 1.3, between 0.9 and 1.4, between 0.9 and 1.5, between 1.0 and 1.1, between 1.0 and 1.2, between 1.0 and 1.3, between 1.0 and 1.4, between 1.0 and 1.5, between 1.1 and 1.2, between 1.1 and 1.3, between 1.1 and 1.4, between 1.1 and 1.5, between 1.2 and 1.3, between 1.2 and 1.4, between 1.2 and 1.5, between 1.3 and 1.4, between 1.3 and 1.5, or between 1.4 and 1.5 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of tyrosine (Y) and cysteine (C) residues of between about 7.0 and about 1.1 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of tyrosine (Y) and cysteine (C) residues of between about 0.8 and about 1.1 as measured by inverse weight distance.

[0151] In some embodiments, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of proline (P) and phenylalanine (F) residues of between 0.1 and 3.0 as measured by inverse weight distance. In some embodiments, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of P and F residues of between 0.1 and 0.5, between 0.1 and 1.0, between 0.1 and 1.5, between 0.1 and 2.0, between 0.1 and 2.5, between 0.1 and 3.0, between 0.5 and 1.0, between 0.5 and 1.5, between 0.5 and 2.0, between 0.5 and 2.5, between 0.5 and 3.0, between 1.0 and 1.5, between 1.0 and 2.0, between 1.0 and 2.5, between 1.0 and 3.0, between 1.5 and 2.0, between 1.5 and 2.5, between 1.5 and 3.0, between 2.0 and 2.5, between 2.0 and 3.0, or between 2.5 and 3.0 as measured by inverse weight distance. In certain embodiments, one or more of the isolated or purified proteins has an amino acid sequence having clustering of P and F residues of between 0.1 and 2.6 as measured by inverse weight distance. In certain embodiments, one or more of the isolated or purified proteins has an amino acid sequence having clustering of P and F residues of between 0.6 and 2.1 as measured by inverse weight distance.

[0152] In some embodiments, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about 5.5 as measured by inverse weight distance. In some embodiments, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of Q and C residues of between 0.7 and 1.0, between 0.7 and 1.5, between 0.7 and 2.0, between 0.7 and 2.5, between 0.7 and 3.0, between 0.7 and 3.5, between 0.7 and 4.0, between 0.7and 4.5, between 0.7 and 5.0, between 0.7 and 5.5, between 1.0 and 1.5, between 1.0 and 2.0, between 1.0 and 2.5, between 1.0 and 3.0, between 1.0 and 3.5, between 1.0 and 4.0, between 1.0 and 4.5, between 1.0 and 5.0, between 1.0 and 5.5, between 1.5 and 2.0, between 1.5 and 2.5, between 1.5 and 3.0, between 1.5 and 3.5, between 1.5 and 4.0, between 1.5 and 4.5, between 1.5 and 5.0, between 1.5 and 5.5, between 2.0 and 2.5, between 2.0 and 3.0, between 2.0 and 3.5, between 2.0 and 4.0, between 2.0 and 4.5, between 2.0 and 5.0, between 2.0 and 5.5, between 2.5 and 3.0, between 2.5 and 3.5, between 2.5 and 4.0, between 2.5 and 4.5, between 2.5 and 5.0, between 2.5 and 5.5, between 3.0 and 3.5, between 3.0 and 4.0, between 3.0 and 4.5, between 3.0 and 5.0, between 3.0 and 5.5, between 3.5 and 4.0, between 3.5 and 4.5, between 3.5 and 5.0, between 3.5 and 5.5, between 4.0 and 4.5, between 4.0 and 5.0, between 4.0 and 5.5, between 4.5 and 5.0, between 4.5 and 5.5, or between 5.0 and 5.5 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of Q and C residues of between 2.5 and 5.3 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of Q and C residues of between 3.0 and 4.75 as measured by inverse weight distance.

[0153] In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of leucine (L) and methionine (M) residues of between about 0.1 and about 2.0 as measured by inverse weight distance. In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of leucine (L) and methionine (M) residues of between about 0.6 and about 1.7 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of leucine (L) and methionine (M) residues of between 0.6 and 0.7, between 0.6 and 0.8, between 0.6 and 0.9, between 0.6 and 1.0, between 0.6 and 1.1, between 0.6 and 1.2, between 0.6 and 1.3, between 0.6 and 1.4, between 0.6 and 1.5, between 0.6 and 1.6, between 0.6 and 1.7, between 0.6 and 1.8, between 0.6 and 1.9, between 0.6 and 2.0, between 0.7 and 0.8, between 0.7 and 0.9, between 0.7 and 1.0, between 0.7 and 1.1, between 0.7 and 1.2, between 0.7 and 1.3, between 0.7 and 1.4, between 0.7 and 1.5, between 0.7 and 1.6, between 0.7 and 1.7, between 0.7 and 1.8, between 0.7 and 1.9, between 0.7 and 2.0, between 0.8 and 0.9, between 0.8 and 1.0, between 0.8 and 1.1, between 0.8 and 1.2, between 0.8 and 1.3, between 0.8 and 1.4, between 0.8 and 1.5, between 0.8 and 1.6, between 0.8 and 1.7, between 0.8 and 1.8, between 0.8 and 1.9, between 0.8 and 2.0, between 0.9 and 1.0, between 0.9 and 1.1, between 0.9 and 1.2, between 0.9 and 1.3, between 0.9 and 1.4, between 0.9 and 1.5, between 0.9 and 1.6, between 0.9 and 1.7,between 0.9 and 1.8, between 0.9 and 1.9, between 0.9 and 2.0, between 1.0 and 1.1, between 1.0 and 1.2, between 1.0 and 1.3, between 1.0 and 1.4, between 1.0 and 1.5, between 1.0 and 1.6, between 1.0 and 1.7, between 1.0 and 1.8, between 1.0 and 1.9, between 1.0 and 2.0, between 1.1 and 1.2, between 1.1 and 1.3, between 1.1 and 1.4, between 1.1 and 1.5, between 1.1 and 1.6, between 1.1 and 1.7, between 1.1 and 1.8, between 1.1 and 1.9, between 1.1 and 2.0, between 1.2 and 1.3, between 1.2 and 1.4, between 1.2 and 1.5, between 1.2 and 1.6, between 1.2 and 1.7, between 1.2 and 1.8, between 1.2 and 1.9, between 2.0 and 2.0, between 1.3 and 1.4, between 1.3 and 1.5, between 1.3 and 1.6, between 1.3 and 1.7, between 1.3 and 1.8, between 1.3 and 1.9, between 1.3 and 2.0, between 1.4 and 1.5, between 1.4 and 1.6, between 1.4 and 1.7, between 1.4 and 1.8, between 1.4 and 1.9, between 1.4 and 2.0, between 1.5 and 1.6, between 1.5 and 1.7, between 1.5 and 1.8, between 1.5 and 1.9, between 1.5 and 2.0, between 1.6 and 1.7, between 1.6 and 1.8, between 1.6 and 1.9, or between 1.6 and 2.0 as measured by inverse weight distance. In certain embodiments, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and M residues of between 0.8 and 1.3 as measured by inverse weight distance. In certain embodiments, one or more of the isolated or enriched gluten- like proteins has an amino acid sequence having clustering of L and M residues of between 0.9 and 1.3 as measured by inverse weight distance. In certain embodiments, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and M residues of between 0.1 and 1.2 as measured by inverse weight distance. In certain embodiments, one or more of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and M residues of between 0.49 and 1.14 as measured by inverse weight distance.

[0154] In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about 1.7 as measured by inverse weight distance. In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and I residues of between 0.6 and 0.7, between 0.6 and 0.8, between 0.6 and 0.9, between 0.6 and 1.0, between 0.6 and 1.1, between 0.6 and 1.2, between 0.6 and 1.3, between 0.6 and 1.4, between 0.6 and 1.5, between 0.6 and 1.6, between 0.6 and 1.7, between 0.7 and 0.8, between 0.7 and 0.9, between 0.7 and 1.0, between 0.7 and 1.1, between 0.7 and 1.2, between 0.7 and 1.3, between 0.7 and 1.4, between 0.7 and 1.5, between 0.7 and 1.6, between 0.7 and 1.7, between 0.8 and 0.9, between 0.8 and 1.0, between 0.8 and 1.1, between 0.8 and 1.2, between 0.8 and 1.3, between 0.8 and 1.4, between 0.8 and 1.5, between 0.8 and 1.6, between 0.8 and 1.7, between 0.9 and 1.0, between 0.9 and 1.1, between 0.9 and 1.2, between 0.9and 1.3, between 0.9 and 1.4, between 0.9 and 1.5, between 0.9 and 1.6, between 0.9 and 1.7, between 1.0 and 1.1, between 1.0 and 1.2, between 1.0 and 1.3, between 1.0 and 1.4, between 1.0 and 1.5, between 1.0 and 1.6, between 1.0 and 1.7, between 1.1 and 1.2, between 1.1 and 1.3, between 1.1 and 1.4, between 1.1 and 1.5, between 1.1 and 1.6, between 1.1 and 1.7, between 1.2 and 1.3, between 1.2 and 1.4, between 1.2 and 1.5, between 1.2 and 1.6, between 1.2 and 1.7, between 1.3 and 1.4, between 1.3 and 1.5, between 1.3 and 1.6, between 1.3 and 1.7, between 1.4 and 1.5, between 1.4 and 1.6, between 1.4 and 1.7, between 1.5 and 1.6, between 1.5 and 1.7, or between 1.6 and 1.7, between 0.1 and 0.5, between 0.1 and 1.0, between 0.1 and 1.5, between 0.1 and 2.0, between 0.5 and 1.0, between 0.5 and 1.5, between 0.5 and 2.0, between 1.0 and 1.5, between 1.0 and 2.0, or between 1.5 and 2.0 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and I residues of between 0.6 and 1.5 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and I residues of between 0.1 and 1.2 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and I residues of between 0.49 and 1.14 as measured by inverse weight distance.

[0155] In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of leucine (L) and tyrosine (Y) residues of between about 0.6 and about 1.7 as measured by inverse weight distance. In some embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and Y residues of between 0.6 and 0.7, between 0.6 and 0.8, between 0.6 and 0.9, between 0.6 and 1.0, between 0.6 and 1.1, between 0.6 and 1.2, between 0.6 and 1.3, between 0.6 and 1.4, between 0.6 and 1.5, between 0.6 and 1.6, between 0.6 and 1.7, between 0.7 and 0.8, between 0.7 and 0.9, between 0.7 and 1.0, between 0.7 and 1.1, between 0.7 and 1.2, between 0.7 and 1.3, between 0.7 and 1.4, between 0.7 and 1.5, between 0.7 and 1.6, between 0.7 and 1.7, between 0.8 and 0.9, between 0.8 and 1.0, between 0.8 and 1.1, between 0.8 and 1.2, between 0.8 and 1.3, between 0.8 and 1.4, between 0.8 and 1.5, between 0.8 and 1.6, between 0.8 and 1.7, between 0.9 and 1.0, between 0.9 and 1.1, between 0.9 and 1.2, between 0.9 and 1.3, between 0.9 and 1.4, between 0.9 and 1.5, between 0.9 and 1.6, between 0.9 and 1.7, between 1.0 and 1.1, between 1.0 and 1.2, between 1.0 and 1.3, between 1.0 and 1.4, between 1.0 and 1.5, between 1.0 and 1.6, between 1.0 and 1.7, between 1.1 and 1.2, between 1.1 and 1.3, between 1.1 and 1.4, between 1.1 and 1.5, between 1.1 and 1.6, between 1.1 and 1.7, between 1.2 and 1.3, between 1.2 and 1.4, between 1.2 and 1.5, between 1.2 and 1.6, between 1.2 and 1.7, between 1.3and 1.4, between 1.3 and 1.5, between 1.3 and 1.6, between 1.3 and 1.7, between 1.4 and 1.5, between 1.4 and 1.6, between 1.4 and 1.7, between 1.5 and 1.6, between 1.5 and 1.7, or between 1.6 and 1.7, between 0.1 and 0.5, between 0.1 and 1.0, between 0.1 and 1.5, between 0.1 and 2.0, between 0.5 and 1.0, between 0.5 and 1.5, between 0.5 and 2.0, between 1.0 and 1.5, between 1.0 and 2.0, or between 1.5 and 2.0 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and Y residues of between 0.9 and 1.7 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and Y residues of between 0.9 and 1.8 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and Y residues of between 1.0 and 1.7 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and Y residues of between 1.0 and 1.8 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and Y residues of between 0.6 and 1.3 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and Y residues of between 0.1 and 1.2 as measured by inverse weight distance. In certain embodiments, one or more or all of the isolated or enriched gluten-like proteins has an amino acid sequence having clustering of L and Y residues of between 0.49 and 1.14 as measured by inverse weight distance

[0156] The clustering of amino acids may be measured inverse weight distance according to, for example, Holehouse et al. (2021. “Clustering of Aromatic Residues in Prion-like Domains Can Tune the Formation, State, and Organization of Biomolecular Condensates.” Biochemistry 60 (47): 3566-81).

[0157] At least one of the proteins may be a cysteine-rich protein (e.g., a protein having an amino acid sequence with at least 5 cysteine residues and / or with a fraction of cysteine residues between about 2% and about 10%). In some embodiments, a protein composition comprising two cysteine-rich proteins may form the gluten-like networks. In some embodiments, a protein composition comprising a cysteine-rich protein and a starch or carbohydrate may form the gluten-like networks. In some embodiments, a protein composition comprising a cysteine-rich protein and a pre-gelatinized flour from gluten-free cereal grains may form the gluten-like networks.

[0158] In some embodiments, the cysteine-rich protein or another protein may include at least five cysteine residues. In some embodiments, the cysteine-rich protein may have a fraction of cysteine residues between about 2% and about 10%. In certain embodiments, the cysteine-rich protein may have a fraction of cysteine residues between about 3.5% and about 8.5%.

[0159] In some embodiments, disclosed herein are protein compositions comprising: one or more protein extracts, wherein the protein extracts comprise one or more proteins selected from the group consisting of an avenin, a canein, a coixin, a conglutin, a conglycinin, a cupin, a dehydrin, an extensin, a glycinin, a kafirin, a late embryonic abundant (LEA) protein, a legumin, a lipid transfer protein, an oleosin, an osmotin, a prolamin, a pennisetin, a seed storage protein, a vicilin, a zein, or a starch synthase; and one or more food ingredients.

[0160] In some embodiments, at least one of the one or more isolated, enriched, or purified gluten-like proteins comprises a primary amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 1- 24. In some embodiments, the gluten-free protein composition comprises two, three, four, five, or more isolated or enriched gluten-like proteins, each having a primary amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 1-24.

[0161] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 1, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 1, or a fragment thereof.

[0162] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 2, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 2, or a fragment thereof.

[0163] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 3, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 3, or a fragment thereof.

[0164] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 4, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 4, or a fragment thereof.

[0165] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 5, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 5, or a fragment thereof.

[0166] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 6, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 6, or a fragment thereof.

[0167] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 7, or a fragment thereof. In certain embodiments, provided herein is a gluten-freeprotein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 7, or a fragment thereof.

[0168] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 8, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 8, or a fragment thereof.

[0169] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 9, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 9, or a fragment thereof.

[0170] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 10, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 10, or a fragment thereof.

[0171] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 11, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 11, or a fragment thereof.

[0172] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%,at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 12, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 12, or a fragment thereof.

[0173] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 13, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 13, or a fragment thereof.

[0174] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 14, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 14, or a fragment thereof.

[0175] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 15, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 15, or a fragment thereof.

[0176] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 16, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 16, or a fragment thereof.

[0177] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 17, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 17, or a fragment thereof.

[0178] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 18, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 18, or a fragment thereof.

[0179] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 19, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 19, or a fragment thereof.

[0180] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 20, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 20, or a fragment thereof.

[0181] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 21, or a fragment thereof. In certain embodiments, provided herein is a gluten-freeprotein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 21, or a fragment thereof.

[0182] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 22, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 22, or a fragment thereof.

[0183] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 23, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 23, or a fragment thereof.

[0184] In some embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten-like protein having an amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to SEQ ID NO: 24, or a fragment thereof. In certain embodiments, provided herein is a gluten-free protein composition that forms gluten-like networks, comprising an isolated or enriched gluten- like protein having the amino acid sequence of SEQ ID NO: 24, or a fragment thereof.

[0185] In an embodiment, disclosed herein are protein compositions comprising: one or more protein extracts, wherein the protein extracts contain any of the proteins listed in SEQ ID NOs: 1-24; and one or more food ingredients. In some embodiments, the protein extracts comprise a primary amino acid sequence that is conserved by 50% or more relative to any of the protein sequences in SEQ ID NOs: 1-24. In some embodiments, the protein extracts comprise a primary amino acid sequence that is conserved by 60% or more relative to any of the protein sequences in SEQ ID NOs: 1-24. In some embodiments, the protein extracts comprise a primary amino acid sequence that is conserved by 70% or more relative to any of the protein sequences in SEQ ID NOs: 1-24. In some embodiments, the protein extracts comprise a primary amino acid sequence that is conserved by 80% or more relative to any of the protein sequences in SEQ IDNOs: 1-24. In some embodiments, the protein extracts comprise a primary amino acid sequence that is conserved by 90% or more relative to any of the protein sequences in SEQ ID NOs: 1-24.

[0186] In some embodiments, the one or more gluten-like proteins may have a primary amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 1-24 across the full length of the sequence. In other embodiments, the one or more gluten-like proteins may have a primary amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to a fragment of the amino acid sequence of any one of SEQ ID NOs: 1-24. In certain embodiments, the fragment is at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 40%, or at least 50% of the full length of the amino acid sequence of any one of SEQ ID NOs: 1-24. In certain embodiments, the fragment comprises at least 20, at least 30, at least 40, at least 50, or at least 100 consecutive amino acids of the amino acid sequence of any one of SEQ ID NOs: 1-24. One of skill in the art will appreciate that peptides of around 20 amino acids have been shown to assemble into fibril networks, as shown, for example, in Nagy-Smith et al. ("Molecular structure of monomorphic peptide fibrils within a kinetically trapped hydrogel network." Proceedings of the National Academy of Sciences 112.32 (2015): 9816-9821). In some embodiments, the one or more gluten-like proteins may have a primary amino acid sequence having at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 1-24 prior to any post-translational processing of the gluten-like protein (e.g., prior to removal of signaling peptides, cleavage by proteases, or other post-translational modification in a cell).

[0187] In some embodiments, the protein extracts comprise a primary amino acid sequence that has a cosine distance smaller than 0.1 relative to any of the protein sequences in SEQ ID NOs: 1-24 in sequence vector embedding space of any foundational protein language model. In some embodiments, the protein extracts comprise a primary amino acid sequence that has a cosine distance smaller than 0.075 relative to any of the protein sequences in SEQ ID NOs: 1-24 in sequence vector embedding space of any foundational protein language model. In some embodiments, the protein extracts comprise a primary amino acid sequence that has a cosine distance smaller than 0.05 relative to any of the protein sequences in SEQ ID NOs: 1-24 in sequence vector embedding space of any foundational protein language model. In some embodiments, the protein extracts comprise a primary amino acid sequence that has a cosinedistance smaller than 0.025 relative to any of the protein sequences in SEQ ID NOs: 1-24 in sequence vector embedding space of any foundational protein language model. In some embodiments, the protein extracts comprise a primary amino acid sequence that has a cosine distance smaller than 0.01 relative to any of the protein sequences in SEQ ID NOs: 1-24 in sequence vector embedding space of any foundational protein language model.

[0188] In some embodiments, the protein extracts comprise a primary amino acid sequence that has a nearest neighbor score of 0.6 or greater in sequence vector embedding space relative to any of the protein sequences in SEQ ID NOs: 1-24. In some embodiments, the protein extracts comprise a primary amino acid sequence that has a nearest neighbor score of 0.7 or greater in sequence vector embedding space relative to any of the protein sequences in SEQ ID NOs: 1-24. In some embodiments, the protein extracts comprise a primary amino acid sequence that has a nearest neighbor score of 0.8 or greater in sequence vector embedding space relative to any of the protein sequences in SEQ ID NOs: 1-24. In some embodiments, the protein extracts comprise a primary amino acid sequence that has a nearest neighbor score of 0.9 or greater in sequence vector embedding space relative to any of the protein sequences in SEQ ID NOs: 1-24.

[0189] In an aspect, disclosed herein are compositions comprising: one or more protein extracts, wherein the protein extracts contain any of the proteins listed in SEQ ID NOs: 1-24 at a concentration of 1% w / w or more; and one or more food ingredients. In some embodiments, the protein extracts any of the proteins listed in SEQ ID NOs: 1-24 at a concentration of 5% w / w or more. In some embodiments, the protein extracts contain any of the proteins listed in SEQ ID NOs: 1-24 at a concentration of 10% w / w or more. In some embodiments, the protein extracts contain any of the proteins listed in SEQ ID NOs: 1-24 at a concentration of 15% w / w or more. In some embodiments, the protein extracts contain any of the proteins listed in SEQ ID NOs: 1- 24 at a concentration of 20% w / w or more. In some embodiments, the protein extracts contain any of the proteins listed in SEQ ID NOs: 1-24 at a concentration of 50% w / w or more. In some embodiments, the protein extracts contain any of the proteins listed in SEQ ID NOs: 1-24 at a concentration of 75% w / w or more. In some embodiments, the protein extracts contain any of the proteins listed in SEQ ID NOs: 1-24 at a concentration of 90% w / w or more.

[0190] In an aspect, disclosed herein are compositions comprising: one or more protein extracts, wherein the protein extracts are enriched at least 2-fold or more in any of the proteins listed in SEQ ID NOs: 1-24 above their natural abundance in the source material; and one or more food ingredients. In some embodiments, the protein extracts are enriched at least 4-fold or more in any of the proteins listed in SEQ ID NOs: 1-24. In some embodiments, the protein extracts are enriched at least 6-fold or more in any of the proteins listed in SEQ ID NOs: 1-24. Insome embodiments, the protein extracts are enriched at least 8-fold or more in any of the proteins listed in SEQ ID NOs: 1-24. In some embodiments, the protein extracts are enriched at least 10- fold or more in any of the proteins listed in SEQ ID NOs: 1-24.

[0191] At least one of the one or more isolated, enriched, or purified gluten-like proteins of the gluten-free protein composition may be obtained from natural sources (e.g., a seed of a plant species disclosed herein). In some embodiments, the one or more isolated or enriched gluten-like proteins may be extracted, isolated, purified, or enriched from their native source (e.g., the seed of a fonio or poppy plant) such that it is present in a weight percentage that is greater than its weight percentage in its unaltered native source (e.g., the seed of a fonio or poppy plant prior to extraction, isolation, purification, or enrichment). In some embodiments, an isolated or enriched gluten-like protein may be extracted, isolated, purified, or enriched from its native source (e.g., the seed of a fonio or poppy plant) such that it is present in a composition that has a different material makeup than its unaltered native source (e.g., a composition that is has a reduced amount of starch, fat, other proteins, or other material present in the unaltered seed of a fonio or poppy plant).

[0192] At least one of the one or more isolated, enriched, or purified gluten-like proteins of the gluten-free protein composition may be an engineered protein variant, synthetic protein, or recombinantly produced protein.

[0193] At least one of the one or more isolated, enriched, or purified gluten-like proteins of the gluten-free protein composition may be produced recombinantly. The means of recombinant production may be genetically modified plants, transgenic plants, genome-engineered plants, or recombinant expression in prokaryotic or eukaryotic hosts or host cells. In some embodiments, an isolated or enriched gluten-like protein is produced by recombinant expression in a non-native host cell (e.g., expression of a fonio or poppy protein sequence in a microbial host cell), and is therefore present in a non-native context and may be in a concentration or amount that is higher than the native source of the protein.

[0194] In some embodiments, one or more or all of the gluten-like proteins of the gluten-free protein composition are recombinantly expressed in a host cell. As used herein, a “host” or “host cell” denotes any protein production host selected or genetically modified to produce a desired product. Exemplary hosts include bacteria, yeast, fungi, plants, insects and mammalian cells. In some variations, a bacterial host cell such as Escherichia coli may be used to produce the gluten- like proteins.

[0195] Expression of a gluten-like protein can be provided by an expression vector, a plasmid, a nucleic acid integrated into the host genome, or other means. For example, a vector for expression can comprise an expression cassette including a promoter sequence operably linked to one or more sequences encoding one or more gluten-like proteins, and, optionally, a terminator sequence. Those skilled in the art will appreciate that the expression cassette may be designed to mediate the transcription of the transgene when integrated into the genome of a host cell or when present on a plasmid or other replicating vector maintained in a host cell. To aid in the amplification of the vector prior to transformation into a host microorganism, an origin of replication (ORI) may be included in the vector. To aid in the selection of microorganisms stably transformed with the expression vector, the vector may also include a selection marker. The expression vector may also contain a restriction enzyme site that allows for linearization of the expression vector prior to transformation into the host microorganism to facilitate the expression vector’s stable integration into the host genome. Other expression elements and vector elements known to one of skill in the art can be used in combination or substituted for the elements described herein.

[0196] In some embodiments, the gluten-free protein composition comprises the one or more isolated or enriched gluten-like proteins at a concentration of at least 0.01%, 0.05%, 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 30%, 40%, 50%, 60%, 70%, 75%, 80%, 90%, 95%, or 99% w / w by weight of the composition. In certain embodiments, the gluten-free protein composition comprises each of the one or more isolated or enriched gluten-like proteins independently at a concentration of at least 0.01%, 0.05%, 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 30%, 40%, 50%, 60%, 70%, 75%, 80%, 90%, 95%, or 99% w / w by weight of the composition. In some embodiments, the gluten-free protein composition comprises total protein in an amount of at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, or at least 99% of the total proteins in the gluten-free protein composition. In some embodiments, the fraction of the one or more isolated or enriched gluten-like proteins is at least 0.01%, at least 0.05%, at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, or at least 99% of the total proteins in the gluten-free protein composition. In some embodiments, the purity of the one or more isolated or enriched gluten-like proteins is present in an amount of at least 0.01%, at least 0.05%, at least 0.1%, at least 0.5%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, or at least 99% w / w by weight of the total protein in the composition.

[0197] In some embodiments, the gluten-free protein composition comprises total protein in an amount of between about 5% and about 95% w / w of the gluten-free composition. In certain embodiments, the gluten-free protein composition comprises total protein in an amount of between 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 5% and 45%, between 5% and 50%, between 5% and 55%, between 5% and 60%, between 5% and 65%, between 5% and 70%, between 5% and 75%, between 5% and 80%, between 5% and 85%, between 5% and 90%, between 5% and 95%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 35%, between 10% and 40%, between 10% and 45%, between 10% and 50%, between 10% and 55%, between 10% and 60%, between 10% and 65%, between 10% and 70%, between 10% and 75%, between 10% and 80%, between 10% and 85%, between 10% and 90%, between 10% and 95%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 15% and 45%, between 15% and 50%, between 15% and 55%, between 15% and 60%, between 15% and 65%, between 15% and 70%, between 15% and 75%, between 15% and 80%, between 15% and 85%, between 15% and 90%, between 15% and 95%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 20% and 45%, between 20% and 50%, between 20% and 55%, between 20% and 60%, between 20% and 65%, between 20% and 70%, between 20% and 75%, between 20% and 80%, between 20% and 85%, between 20% and 90%, between 20% and 95%, between 25% and 30%, between 25% and 35%, between 25% and 40%, between 25% and 45%, between 25% and 50%, between 25% and 55%, between 25% and 60%, between 25% and 65%, between 25% and 70%, between 25% and 75%, between 25% and 80%, between 25% and 85%, between 25% and 90%, between 25% and 95%, between 30% and 35%, between 30% and 40%, between 30% and 45%, between 30% and 50%, between 30% and 55%, between 30% and 60%, between 30% and 65%, between 30% and 70%, between 30% and 75%, between 30% and 80%, between 30% and 85%, between 30% and 90%, between 30% and 95%, between 35% and 40%, between 35% and 45%, between 35% and 50%, between 35% and 55%, between 35% and 60%, between 35% and 65%, between 35% and 70%, between 35% and 75%, between 35% and 80%, between 35% and 85%, between 35% and 90%, between 35% and 95%, between 40% and 45%, between 40% and 50%, between 40% and 55%, between 40% and 60%, between 40% and 65%, between 40% and 70%, between 40% and 75%, between 40% and 80%, between 40% and 85%, between 40% and 90%, between 40% and 95%, between 45% and 50%, between 45% and 55%, between 45% and 60%, between 45% and 65%, between 45% and 70%, between 45% and 75%, between 45% and 80%, between 45% and 85%,between 45% and 90%, between 45% and 95%, between 50% and 55%, between 50% and 60%, between 50% and 65%, between 50% and 70%, between 50% and 75%, between 50% and 80%, between 50% and 85%, between 50% and 90%, between 50% and 95%, between 55% and 60%, between 55% and 65%, between 55% and 70%, between 55% and 75%, between 55% and 80%, between 55% and 85%, between 55% and 90%, between 55% and 95%, between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 60% and 90%, between 60% and 95%, between 65% and 70%, between 65% and 75%, between 65% and 80%, between 65% and 85%, between 65% and 90%, between 65% and 95%, between 70% and 75%, between 70% and 80%, between 70% and 85%, between 70% and 90%, between 70% and 95%, between 75% and 80%, between 75% and 85%, between 75% and 90%, between 75% and 95%, between 80% and 85%, between 80% and 90%, between 80% and 95%, between 85% and 90%, between 85% and 95%, or between 90% and 95% w / w of the gluten-free composition.

[0198] In some embodiments, the gluten-free protein composition comprises total protein in an amount of between about 5% and about 40% w / w, carbohydrates in an amount of between about 60% and 95% w / w, fat in an amount of less than 1% w / w, ash in an amount of less than 1% w / w, or any combination thereof. In certain embodiments, the gluten-free protein composition comprises total protein in an amount of between about 10% and 40% w / w, carbohydrates in an amount of between about 60% and about 90% w / w, and fat and ash in an amount of less than 1% w / w. In certain embodiments, the gluten-free protein composition comprises total protein in an amount of between about 15% and 30% w / w, carbohydrates in an amount of between about 70% and about 85% w / w, and fat and ash in an amount of less than 1% w / w. In certain embodiments, the gluten-free protein composition comprises total protein in an amount of between about 20% and 25% w / w, carbohydrates in an amount of between about 75% and about 85% w / w, and fat and ash in an amount of less than 1% w / w. In certain embodiments, the gluten-free protein composition comprises total protein in an amount of between about 15% and 30% w / w, carbohydrates in an amount of between about 60% and about 85% w / w, and fat and ash in an amount of less than 1% w / w. In some variations, the gluten-free protein composition comprises total protein in an amount of between 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 35%, between 10% and 40%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%,between 25% and 30%, between 25% and 35%, between 25% and 40%, between 30% and 35%, between 30% and 40%, or between 35% and 40% w / w. In additional variations, which may be combined with the preceding variations, the gluten-free protein composition comprises carbohydrates in an amount of between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 60% and 90%, between 60% and 95%, between 65% and 70%, between 65% and 75%, between 65% and 80%, between 65% and 85%, between 65% and 90%, between 65% and 95%, between 70% and 75%, between 70% and 80%, between 70% and 85%, between 70% and 90%, between 70% and 95%, between 75% and 80%, between 75% and 85%, between 75% and 90%, between 75% and 95%, between 80% and 85%, between 80% and 90%, between 80% and 95%, between 85% and 90%, between 85% and 95%, or between 80% and 95% w / w. In certain variations, which may be combined with the preceding variations, the carbohydrates comprise modified carbohydrates. In yet additional variations, which may be combined with the preceding variations, the gluten-free protein composition comprises fat and / or ash, either together or independently, in an amount of less than 1%, 0.75%, 0.5%, 0.25%, or 0.1% w / w.

[0199] In some embodiments, the gluten-free protein composition comprises i) total protein in an amount of between about 5% and about 40% w / w; and ii) carbohydrates, fat, and ash in an amount of between about 60% and 95% w / w. In certain embodiments, the gluten-free protein composition comprises i) total protein in an amount of between about 10% and 40% w / w; and ii) carbohydrates, fat, and ash in an amount of between about 60% and about 90% w / w. In certain embodiments, the gluten-free protein composition comprises i) total protein in an amount of between about 15% and 30% w / w; and ii) carbohydrates, fat, and ash in an amount of between about 70% and about 85% w / w. In certain embodiments, the gluten-free protein composition comprises i) total protein in an amount of between about 20% and 25% w / w; and ii) carbohydrates, fat, and ash in an amount of between about 75% and about 85% w / w. In certain embodiments, the gluten-free protein composition comprises i) total protein in an amount of between about 15% and 30% w / w; and ii) carbohydrates, fat, and ash in an amount of between about 60% and about 85% w / w. In some variations, the gluten-free protein composition comprises total protein in an amount of between 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 35%, between 10% and 40%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 25%and 30%, between 25% and 35%, between 25% and 40%, between 30% and 35%, between 30% and 40%, or between 35% and 40% w / w. In additional variations, which may be combined with the preceding variations, the gluten-free protein composition comprises carbohydrates, fat, and ash in an amount of between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 60% and 90%, between 60% and 95%, between 65% and 70%, between 65% and 75%, between 65% and 80%, between 65% and 85%, between 65% and 90%, between 65% and 95%, between 70% and 75%, between 70% and 80%, between 70% and 85%, between 70% and 90%, between 70% and 95%, between 75% and 80%, between 75% and 85%, between 75% and 90%, between 75% and 95%, between 80% and 85%, between 80% and 90%, between 80% and 95%, between 85% and 90%, between 85% and 95%, or between 80% and 95% w / w. In certain variations, which may be combined with the preceding variations, the carbohydrates comprise modified carbohydrates.

[0200] In some embodiments, the gluten-free protein composition comprises i) total protein in an amount of between about 10% and about 40% w / w, ii) fat in an amount of between about 5% and about 40% w / w, and iii) carbohydrates and ash in an amount of about 20% and about 85% w / w. In some variations, the gluten-free protein composition comprises total protein in an amount of between 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and35%, between 10% and 40%, between 15% and 20%, between 15% and 25%, between 15% and30%, between 15% and 35%, between 15% and 40%, between 20% and 25%, between 20% and30%, between 20% and 35%, between 20% and 40%, between 25% and 30%, between 25% and35%, between 25% and 40%, between 30% and 35%, between 30% and 40%, or between 35% and 40% w / w. In additional variations, which may be combined with the preceding variations, the gluten-free protein composition comprises fat in an amount of between 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 35%, between 10% and 40%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 25% and 30%, between 25% and 35%, between 25% and 40%, between 30% and 35%, between 30% and 40%, or between 35% and 40% w / w. In additional variations, which may be combined with the preceding variations, the gluten-free protein composition comprises carbohydrates and ash in an amount of between 20% and 25%, between20% and 30%, between 20% and 35%, between 20% and 40%, between 20% and 45%, between 20% and 50%, between 20% and 55%, between 20% and 60%, between 20% and 65%, between 20% and 70%, between 20% and 75%, between 20% and 80%, between 20% and 85%, between 25% and 30%, between 25% and 35%, between 25% and 40%, between 25% and 45%, between 25% and 50%, between 25% and 55%, between 25% and 60%, between 25% and 65%, between 25% and 70%, between 25% and 75%, between 25% and 80%, between 25% and 85%, between 30% and 35%, between 30% and 40%, between 30% and 45%, between 30% and 50%, between 30% and 55%, between 30% and 60%, between 30% and 65%, between 30% and 70%, between 30% and 75%, between 30% and 80%, between 30% and 85%, between 35% and 40%, between 35% and 45%, between 35% and 50%, between 35% and 55%, between 35% and 60%, between 35% and 65%, between 35% and 70%, between 35% and 75%, between 35% and 80%, between 35% and 85%, between 40% and 45%, between 40% and 50%, between 40% and 55%, between 40% and 60%, between 40% and 65%, between 40% and 70%, between 40% and 75%, between 40% and 80%, between 40% and 85%, between 45% and 50%, between 45% and 55%, between 45% and 60%, between 45% and 65%, between 45% and 70%, between 45% and 75%, between 45% and 80%, between 45% and 85%, between 50% and 55%, between 50% and 60%, between 50% and 65%, between 50% and 70%, between 50% and 75%, between 50% and 80%, between 50% and 85%, between 55% and 60%, between 55% and 65%, between 55% and 70%, between 55% and 75%, between 55% and 80%, between 55% and 85%, between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 65% and 70%, between 65% and 75%, between 65% and 80%, between 65% and 85%, between 70% and 75%, between 70% and 80%, or between 70% and 85% w / w. In certain variations, which may be combined with the preceding variations, the carbohydrates comprise modified carbohydrates.

[0201] In some embodiments, the gluten-free protein composition comprises the one or more isolated or enriched gluten-like proteins in an amount of between about 5% and about 40% w / w, carbohydrates in an amount of between about 60% and 95% w / w, fat in an amount of less than 1% w / w, ash in an amount of less than 1% w / w, or any combination thereof. In certain embodiments, the gluten-free protein composition comprises the one or more isolated or enriched gluten-like proteins in an amount of between about 5% and about 40% w / w, carbohydrates in an amount of between about 60% and 95% w / w, fat in an amount of less than 1% w / w, and ash in an amount of less than 1% w / w. In certain embodiments, the gluten-free protein composition comprises the one or more isolated or enriched gluten-like proteins in an amount of between about 20% and 25% w / w, carbohydrates in an amount of between about 75%and about 85% w / w, and fat and ash in an amount of less than 1% w / w. In certain embodiments, the gluten-free protein composition comprises the one or more isolated or enriched gluten-like proteins in an amount of between about 15% and 30% w / w, carbohydrates in an amount of between about 60% and about 85% w / w, and fat and ash in an amount of less than 1% w / w. In some variations, the gluten-free protein composition comprises the one or more isolated or enriched gluten-like proteins in an amount of between 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 35%, between 10% and 40%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 25% and 30%, between 25% and 35%, between 25% and 40%, between 30% and 35%, between 30% and 40%, or between 35% and 40% w / w. In additional variations, which may be combined with the preceding variations, the gluten-free protein composition comprises carbohydrates in an amount of between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 60% and 90%, between 60% and 95%, between 65% and 70%, between 65% and 75%, between 65% and 80%, between 65% and 85%, between 65% and 90%, between 65% and 95%, between 70% and 75%, between 70% and 80%, between 70% and 85%, between 70% and 90%, between 70% and 95%, between 75% and 80%, between 75% and 85%, between 75% and 90%, between 75% and 95%, between 80% and 85%, between 80% and 90%, between 80% and 95%, between 85% and 90%, between 85% and 95%, or between 80% and 95% w / w. In certain variations, which may be combined with the preceding variations, the carbohydrates comprise modified carbohydrates. In yet additional variations, which may be combined with the preceding variations, the gluten-free protein composition comprises fat and / or ash, either together or independently, in an amount of less than 1%, 0.75%, 0.5%, 0.25%, or 0.1% w / w.

[0202] In some embodiments, the gluten-free protein composition comprises i) the one or more isolated or enriched gluten-like proteins in an amount of between about 5% and about 40% w / w; and ii) carbohydrates, fat, and ash in an amount of between about 60% and 95% w / w. In certain embodiments, the gluten-free protein composition comprises i) the one or more isolated or enriched gluten-like proteins in an amount of between about 5% and about 40% w / w; and ii) carbohydrates, fat, and ash in an amount of between about 60% and 95% w / w. In certain embodiments, i) the gluten-free protein composition comprises the one or more isolated or enriched gluten-like proteins in an amount of between about 20% and 25% w / w; and ii)carbohydrates, fat, and ash in an amount of between about 75% and about 85% w / w. In certain embodiments, the gluten-free protein composition comprises i) the one or more isolated or enriched gluten-like proteins in an amount of between about 15% and 30% w / w; and ii) carbohydrates, fat, and ash in an amount of between about 60% and about 85% w / w. In some variations, the gluten-free protein composition comprises the one or more isolated or enriched gluten-like proteins in an amount of between 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 35%, between 10% and 40%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 25% and 30%, between 25% and 35%, between 25% and 40%, between 30% and 35%, between 30% and 40%, or between 35% and 40% w / w. In additional variations, which may be combined with the preceding variations, the gluten-free protein composition comprises carbohydrates in an amount of between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 60% and 90%, between 60% and 95%, between 65% and 70%, between 65% and 75%, between 65% and 80%, between 65% and 85%, between 65% and 90%, between 65% and 95%, between 70% and 75%, between 70% and 80%, between 70% and 85%, between 70% and 90%, between 70% and 95%, between 75% and 80%, between 75% and 85%, between 75% and 90%, between 75% and 95%, between 80% and 85%, between 80% and 90%, between 80% and 95%, between 85% and 90%, between 85% and 95%, or between 80% and 95% w / w. In certain variations, which may be combined with the preceding variations, the carbohydrates comprise modified carbohydrates.

[0203] In some embodiments, the gluten-free protein composition comprises i) the one or more isolated or enriched gluten-like proteins in an amount of between about 10% and about 40% w / w, ii) fat in an amount of between about 5% and about 40% w / w, and iii) carbohydrates and ash in an amount of about 20% and about 85% w / w. In some variations, the gluten-free protein composition comprises the one or more isolated or enriched gluten-like proteins in an amount of between 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 35%, between 10% and 40%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 25% and 30%, between 25% and35%, between 25% and 40%, between 30% and 35%, between 30% and 40%, or between 35% and 40% w / w. In additional variations, which may be combined with the preceding variations, the gluten-free protein composition comprises fat in an amount of between 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 35%, between 10% and 40%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 25% and 30%, between 25% and 35%, between 25% and 40%, between 30% and 35%, between 30% and 40%, or between 35% and 40% w / w. In additional variations, which may be combined with the preceding variations, the gluten-free protein composition comprises carbohydrates and ash in an amount of between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 20% and 45%, between 20% and 50%, between 20% and 55%, between 20% and 60%, between 20% and 65%, between 20% and 70%, between 20% and 75%, between 20% and 80%, between 20% and 85%, between 25% and 30%, between 25% and 35%, between 25% and 40%, between 25% and 45%, between 25% and 50%, between 25% and 55%, between 25% and 60%, between 25% and 65%, between 25% and 70%, between 25% and 75%, between 25% and 80%, between 25% and 85%, between 30% and 35%, between 30% and 40%, between 30% and 45%, between 30% and 50%, between 30% and 55%, between 30% and 60%, between 30% and 65%, between 30% and 70%, between 30% and 75%, between 30% and 80%, between 30% and 85%, between 35% and 40%, between 35% and 45%, between 35% and 50%, between 35% and 55%, between 35% and 60%, between 35% and 65%, between 35% and 70%, between 35% and 75%, between 35% and 80%, between 35% and 85%, between 40% and 45%, between 40% and 50%, between 40% and 55%, between 40% and 60%, between 40% and 65%, between 40% and 70%, between 40% and 75%, between 40% and 80%, between 40% and 85%, between 45% and 50%, between 45% and 55%, between 45% and 60%, between 45% and 65%, between 45% and 70%, between 45% and 75%, between 45% and 80%, between 45% and 85%, between 50% and 55%, between 50% and 60%, between 50% and 65%, between 50% and 70%, between 50% and 75%, between 50% and 80%, between 50% and 85%, between 55% and 60%, between 55% and 65%, between 55% and 70%, between 55% and 75%, between 55% and 80%, between 55% and 85%, between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 65% and 70%, between 65% and 75%, between 65% and 80%, between 65% and 85%, between 70% and 75%, between 70% and 80%, or between 70% and 85% w / w. In certain variations,which may be combined with the preceding variations, the carbohydrates comprise modified carbohydrates.

[0204] In some embodiments, one or more of the gluten-like proteins is present in an amount of at least about 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 30%, 40%, 50%, 60%, 70%, 75%, 80%, 90%, 95%, or 99% w / w by weight of the total protein in the composition. In some embodiments, each of the gluten-like proteins is present in an amount of at least about 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 30%, 40%, 50%, 60%, 70%, 75%, 80%, 90%, 95%, or 99% w / w by weight of the total protein in the composition. In some embodiments, one or more or each of the gluten- like proteins is present in an amount of between 0.5% and 1%, between 0.5% and 5%, between 0.5% and 10%, between 0.5% and 15%, between 0.5% and 20%, between 0.5% and 25%, between 0.5% and 30%, between 0.5% and 35%, between 0.5% and 40%, between 0.5% and 45%, between 0.5% and 50%, between 0.5% and 55%, between 0.5% and 60%, between 0.5% and 65%, between 0.5% and 70%, between 0.5% and 75%, between 0.5% and 80%, between 0.5% and 85%, between 0.5% and 90%, between 0.5% and 95%, between 1% and 5%, between 1% and 10%, between 1% and 15%, between 1% and 20%, between 1% and 25%, between 1% and 30%, between 1% and 35%, between 1% and 40%, between 1% and 45%, between 1% and 50%, between 1% and 55%, between 1% and 60%, between 1% and 65%, between 1% and 70%, between 1% and 75%, between 1% and 80%, between 1% and 85%, between 1% and 90%, between 1% and 95%, 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 5% and 45%, between 5% and 50%, between 5% and 55%, between 5% and 60%, between 5% and 65%, between 5% and 70%, between 5% and 75%, between 5% and 80%, between 5% and 85%, between 5% and 90%, between 5% and 95%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 35%, between 10% and 40%, between 10% and 45%, between 10% and 50%, between 10% and 55%, between 10% and 60%, between 10% and 65%, between 10% and 70%, between 10% and 75%, between 10% and 80%, between 10% and 85%, between 10% and 90%, between 10% and 95%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 15% and 45%, between 15% and 50%, between 15% and 55%, between 15% and 60%, between 15% and 65%, between 15% and 70%, between 15% and 75%, between 15% and 80%, between 15% and 85%, between 15% and 90%, between 15% and 95%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 20% and 45%, between 20% and 50%, between 20% and 55%, between 20% and 60%, between 20% and 65%, between 20% and 70%, between 20% and 75%, between 20% and 80%, between 20% and 85%,between 20% and 90%, between 20% and 95%, between 25% and 30%, between 25% and 35%, between 25% and 40%, between 25% and 45%, between 25% and 50%, between 25% and 55%, between 25% and 60%, between 25% and 65%, between 25% and 70%, between 25% and 75%, between 25% and 80%, between 25% and 85%, between 25% and 90%, between 25% and 95%, between 30% and 35%, between 30% and 40%, between 30% and 45%, between 30% and 50%, between 30% and 55%, between 30% and 60%, between 30% and 65%, between 30% and 70%, between 30% and 75%, between 30% and 80%, between 30% and 85%, between 30% and 90%, between 30% and 95%, between 35% and 40%, between 35% and 45%, between 35% and 50%, between 35% and 55%, between 35% and 60%, between 35% and 65%, between 35% and 70%, between 35% and 75%, between 35% and 80%, between 35% and 85%, between 35% and 90%, between 35% and 95%, between 40% and 45%, between 40% and 50%, between 40% and 55%, between 40% and 60%, between 40% and 65%, between 40% and 70%, between 40% and 75%, between 40% and 80%, between 40% and 85%, between 40% and 90%, between 40% and 95%, between 45% and 50%, between 45% and 55%, between 45% and 60%, between 45% and 65%, between 45% and 70%, between 45% and 75%, between 45% and 80%, between 45% and 85%, between 45% and 90%, between 45% and 95%, between 50% and 55%, between 50% and 60%, between 50% and 65%, between 50% and 70%, between 50% and 75%, between 50% and 80%, between 50% and 85%, between 50% and 90%, between 50% and 95%, between 55% and 60%, between 55% and 65%, between 55% and 70%, between 55% and 75%, between 55% and 80%, between 55% and 85%, between 55% and 90%, between 55% and 95%, between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 60% and 90%, between 60% and 95%, between 65% and 70%, between 65% and 75%, between 65% and 80%, between 65% and 85%, between 65% and 90%, between 65% and 95%, between 70% and 75%, between 70% and 80%, between 70% and 85%, between 70% and 90%, between 70% and 95%, between 75% and 80%, between 75% and 85%, between 75% and 90%, between 75% and 95%, between 80% and 85%, between 80% and 90%, between 80% and 95%, between 85% and 90%, between 85% and 95%, or between 90% and 95% w / w by weight of the total protein in the composition.

[0205] In some embodiments, one or more or each of the gluten-like proteins is present in an amount of at least about 0.1%, at least about 0.5%, at least about 1%, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about 10%, or at least about 15% of the total peptides detectable in the gluten-free protein composition as determined by data- independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS). In certain embodiments, one or more or each of the gluten-like proteins is present in an amount of at leastabout 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS. In some embodiments, one or more or each of the gluten-like proteins is present in an amount of between about 0.5% and about 15% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS. In certain embodiments, one or more or each of the gluten-like proteins is present in an amount of between 0.5% and 1%, between 0.5% and 2%, between 0.5% and 3%, between 0.5% and 4%, between 0.5% and 5%, between 0.5% and 6%, between 0.5% and 7%, between 0.5% and 8%, between 0.5% and 9%, between 0.5% and 10%, between 0.5% and 15%, between 1% and 2%, between 1% and 3%, between 1% and 4%, between 1% and 5%, between 1% and 6%, between 1% and 7%, between 1% and 8%, between 1% and 9%, between 1% and 10%, between 1% and 15%, between 2% and 3%, between 2% and 4%, between 2% and 5%, between 2% and 6%, between 2% and 7%, between 2% and 8%, between 2% and 9%, between 2% and 10%, between 2% and 15%, between 3% and 4%, between 3% and 5%, between 3% and 6%, between 3% and 7%, between 3% and 8%, between 3% and 9%, between 3% and 10%, between 3% and 15%, between 4% and 5%, between 4% and 6%, between 4% and 7%, between 4% and 8%, between 4% and 9%, between 4% and 10%, between 4% and 15%, between 5% and 6%, between 5% and 7%, between 5% and 8%, between 5% and 9%, between 5% and 10%, between 5% and 15%, between 6% and 7%, between 6% and 8%, between 6% and 9%, between 6% and 10%, between 6% and 15%, between 7% and 8%, between 7% and 9%, between 7% and 10%, between 7% and 15%, between 8% and 9%, between 8% and 10%, between 8% and 15%, between 9% and 10%, between 9% and 15%, or between 10% and 15% of the total peptides detectable in the gluten- free protein composition as determined by DIA LC-MS / MS.

[0206] In some embodiments, the gluten-free protein composition is a dry powder, which can easily be incorporated into a gluten-free flour composition. In some embodiments, the gluten-free protein composition is a powder derived from extracted or processed seeds of a plant described herein (e.g., a fonio or poppy plant, and / or a genetically modified plant). In some embodiments, the gluten-free protein composition is a powder derived from a host cell (e.g., a bacterial, fungal, plant, or mammalian cell or cell culture) that recombinantly produces the one or more gluten-like proteins. In some embodiments, the gluten-free protein composition is a powder comprising a gluten-like protein described herein in a concentrated or purified form. In certain embodiments, the gluten-free protein composition is a lyophilized powder. In certain embodiments, the gluten-free protein composition is a spray-dried powder. In some embodiments, the powder comprises the one or more gluten-like proteins in an amount of at least 10% by weight of the powder or between about 10% and 99% by weight of the powder. Incertain embodiments, the powder comprises the one or more gluten-like proteins in an amount of at least 50% by weight of the powder or between about 50% and 99% by weight of the powder. In some embodiments, the powder has an average particle size of less than 200 microns or less than 125 microns. In certain embodiments, the powder comprises the one or more isolated or enriched gluten-like proteins in an amount of between 0.5% and 1%, between 0.5% and 5%, between 0.5% and 10%, between 0.5% and 15%, between 0.5% and 20%, between 0.5% and 25%, between 0.5% and 30%, between 0.5% and 35%, between 0.5% and 40%, between 0.5% and 45%, between 0.5% and 50%, between 0.5% and 55%, between 0.5% and 60%, between 0.5% and 65%, between 0.5% and 70%, between 0.5% and 75%, between 0.5% and 80%, between 0.5% and 85%, between 0.5% and 90%, between 0.5% and 95%, between 1% and 5%, between 1% and 10%, between 1% and 15%, between 1% and 20%, between 1% and 25%, between 1% and 30%, between 1% and 35%, between 1% and 40%, between 1% and 45%, between 1% and 50%, between 1% and 55%, between 1% and 60%, between 1% and 65%, between 1% and 70%, between 1% and 75%, between 1% and 80%, between 1% and 85%, between 1% and 90%, between 1% and 95%, 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 5% and 45%, between 5% and 50%, between 5% and 55%, between 5% and 60%, between 5% and 65%, between 5% and 70%, between 5% and 75%, between 5% and 80%, between 5% and 85%, between 5% and 90%, between 5% and 95%, , between 5% and 99% between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 35%, between 10% and 40%, between 10% and 45%, between 10% and 50%, between 10% and 55%, between 10% and 60%, between 10% and 65%, between 10% and 70%, between 10% and 75%, between 10% and 80%, between 10% and 85%, between 10% and 90%, between 10% and 95%, between 10% and 99%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 15% and 45%, between 15% and 50%, between 15% and 55%, between 15% and 60%, between 15% and 65%, between 15% and 70%, between 15% and 75%, between 15% and 80%, between 15% and 85%, between 15% and 90%, between 15% and 95%, between 15% and 99%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 20% and 45%, between 20% and 50%, between 20% and 55%, between 20% and 60%, between 20% and 65%, between 20% and 70%, between 20% and 75%, between 20% and 80%, between 20% and 85%, between 20% and 90%, between 20% and 95%, between 20% and 99%, between 25% and 30%, between 25% and 35%, between 25% and 40%, between 25% and 45%, between 25% and 50%, between 25% and 55%, between 25% and 60%, between 25% and 65%, between 25% and 70%,between 25% and 75%, between 25% and 80%, between 25% and 85%, between 25% and 90%, between 25% and 95%, between 25% and 99%, between 30% and 35%, between 30% and 40%, between 30% and 45%, between 30% and 50%, between 30% and 55%, between 30% and 60%, between 30% and 65%, between 30% and 70%, between 30% and 75%, between 30% and 80%, between 30% and 85%, between 30% and 90%, between 30% and 95%, between 30% and 99%, between 35% and 40%, between 35% and 45%, between 35% and 50%, between 35% and 55%, between 35% and 60%, between 35% and 65%, between 35% and 70%, between 35% and 75%, between 35% and 80%, between 35% and 85%, between 35% and 90%, between 35% and 95%, between 35% and 99%, between 40% and 45%, between 40% and 50%, between 40% and 55%, between 40% and 60%, between 40% and 65%, between 40% and 70%, between 40% and 75%, between 40% and 80%, between 40% and 85%, between 40% and 90%, between 40% and 95%, between 40% and 99%, between 45% and 50%, between 45% and 55%, between 45% and 60%, between 45% and 65%, between 45% and 70%, between 45% and 75%, between 45% and 80%, between 45% and 85%, between 45% and 90%, between 45% and 95%, between 45% and 99%, between 50% and 55%, between 50% and 60%, between 50% and 65%, between 50% and 70%, between 50% and 75%, between 50% and 80%, between 50% and 85%, between 50% and 90%, between 50% and 95%, between 50% and 99%, between 55% and 60%, between 55% and 65%, between 55% and 70%, between 55% and 75%, between 55% and 80%, between 55% and 85%, between 55% and 90%, between 55% and 95%, between 55% and 99%, between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 60% and 90%, between 60% and 95%, between 60% and 99%, between 65% and 70%, between 65% and 75%, between 65% and 80%, between 65% and 85%, between 65% and 90%, between 65% and 95%, between 65% and 99%, between 70% and 75%, between 70% and 80%, between 70% and 85%, between 70% and 90%, between 70% and 95%, between 70% and 99%, between 75% and 80%, between 75% and 85%, between 75% and 90%, between 75% and 95%, between 75% and 99%, between 80% and 85%, between 80% and 90%, between 80% and 95%, between 80% and 99%, between 85% and 90%, between 85% and 95%, between 85% and 99%, between 90% and 95% w / w, between 90% and 99%, or between 95% and 99% by weight of the powder.Food Products

[0207] Disclosed herein are food products which are created with at least one of the gluten- free protein compositions described herein. In some embodiments, the food products comprise gluten in an amount of less than 20 parts per million. In some embodiments, the food products are free of gluten.

[0208] The food products contain protein compositions comprising one or more isolated, enriched, or purified gluten-like proteins from non-wheat sources and one or more other food ingredients. The one or more isolated, enriched, or purified gluten-like proteins form gluten-like networks capable of promoting functional properties of food product comprising wheat gluten, for example, a volume increase or rise of the food product of at least 100% in the baked product as compared to the unleavened dough, promoting a density of the food product of 0.75 g / cm3or less, promoting a food product having at least 25% moisture after baking, promoting an initial crumb hardness after baking below 15 N, and promoting an overnight crumb hardness of below 25 N. Where the food product is a bread or a similar product, there should be a lofty crumb network structure.

[0209] The one or more isolated, enriched, or purified gluten-like proteins may be plant proteins, and more specifically may be seed proteins.

[0210] At least one of the proteins may be a cysteine-rich protein (e.g., a protein having a fraction of cysteine residues between 2% and 10% of the total amino acid residues of the protein). In some embodiments, a food product comprising two cysteine-rich proteins may form the gluten-like networks. In some embodiments a food product comprising a cysteine-rich protein and a starch, or carbohydrate may form the gluten-like networks. In some embodiments, a food product comprising a cysteine-rich protein and a pre-gelatinized, milled flour from gluten- free cereal grains may form the gluten-like networks.

[0211] In some embodiments, at least one of the isolated, enriched, or purified gluten-like proteins may be selected from the plant families of the Faboideae, Panicoideae, Chloridoideae, Rosaceae, or Vitaceae. Faboideae species may be lupines, lentils, clovers, medics, alfalfa, ground nuts, peanuts, or hog peanut. Panicoideae species may be com, sugarcane, sorghum, fonio, or millets. Chloridoideae species may be finger millet, or teff. Rosaceae species may be apples, pears, plums, cherries, almonds, or hawthorns. Vitaceae species may be grape vine, fox grape, or muscadine grape. At least one of the isolated, enriched, or purified gluten-like proteins of the food product may be an avenin, a canein, a coixin, conglutin, a conglycinin, a cupin, a dehydrin, an extensin, a glycinin, a kafirin, a late embryonic abundant (LEA) protein, a legumin, a lipid transfer protein, an oleosin, an osmotin, a prolamin, a pennisetin, a seed storage protein, a vicilin, a zein, or a starch synthase. At least one of the isolated, enriched, or purified gluten-like proteins of the food product may comprise a primary amino acid sequence that is conserved by 50% or more relative to any one of SEQ ID NOs: 1-24.

[0212] The isolated, enriched, or purified gluten-like proteins may be obtained from natural sources or produced recombinantly. Recombinant production may be via genetically modified plants or recombinant expression in prokaryotic or eukaryotic hosts.

[0213] The purity of the one or more isolated, enriched, or purified gluten-like proteins used in the food product (e.g., gluten-free food product) may be equal to or greater than 10%, equal to or greater than 25%, equal to or greater than 50%, equal to or greater than 75%, equal to or greater than 90%, or equal to or greater than 99%.

[0214] The concentration of the one or more isolated, enriched, or purified gluten-like proteins within the food product (e.g., gluten-free food product) may be equal to or greater than 0.1% (w / w), equal to or greater than 0.05% (w / w), equal to or greater than 0.1% (w / w), equal to or greater than 0.5% (w / w), equal to or greater than 1% (w / w), equal to or greater than 5% (w / w), equal to or greater than 10% (w / w), equal to or greater than 15% (w / w), equal to or greater than 30% (w / w), equal to or greater than 50% (w / w), equal to or greater than 75% (w / w), equal to or greater than 90% (w / w), equal to or greater than 99% (w / w). In some embodiments, the concentration of the one or more isolated or enriched gluten-like proteins is at least 0.01%, 0.05%, 0.1%, 0.5%, 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 40%, 50%, 60%, 70%, 75%, 80%, 90%, or 99% w / w by total weight of the food product. In some embodiments, the concentration of the one or more isolated or enriched gluten-like proteins is no greater than 0.1%, 0.5%, 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 40%, 50%, 60%, 70%, 75%, 80%, 90%, or 99% w / w by total weight of the food product. In some embodiments, the concentration of the one or more isolated or enriched gluten-like proteins is between 0.5% and 1%, between 0.5% and 5%, between 0.5% and 10%, between 0.5% and 15%, between 0.5% and 20%, between 0.5% and 25%, between 0.5% and 30%, between 0.5% and 35%, between 0.5% and 40%, between 0.5% and 45%, between 0.5% and 50%, between 0.5% and 55%, between 0.5% and 60%, between 0.5% and 65%, between 0.5% and 70%, between 0.5% and 75%, between 0.5% and 80%, between 0.5% and 85%, between 0.5% and 90%, between 0.5% and 95%, between 1% and 5%, between 1% and 10%, between 1% and 15%, between 1% and 20%, between 1% and 25%, between 1% and 30%, between 1% and 35%, between 1% and 40%, between 1% and 45%, between 1% and 50%, between 1% and 55%, between 1% and 60%, between 1% and 65%, between 1% and 70%, between 1% and 75%, between 1% and 80%, between 1% and 85%, between 1% and 90%, between 1% and 95%, 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 35%, between 5% and 40%, between 5% and 45%, between 5% and 50%, between 5% and 55%, between 5% and 60%, between 5% and 65%, between 5% and 70%, between 5% and 75%, between 5% and 80%,between 5% and 85%, between 5% and 90%, between 5% and 95%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 35% between 10% and 40%, between 10% and 45%, between 10% and 50%, between 10% and 55%, between 10% and 60%, between 10% and 65%, between 10% and 70%, between 10% and 75%, between 10% and 80%, between 10% and 85%, between 10% and 90%, between 10% and 95%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 35%, between 15% and 40%, between 15% and 45%, between 15% and 50%, between 15% and 55%, between 15% and 60%, between 15% and 65%, between 15% and 70%, between 15% and 75%, between 15% and 80%, between 15% and 85%, between 15% and 90%, between 15% and 95%, between 20% and 25%, between 20% and 30%, between 20% and 35%, between 20% and 40%, between 20% and 45%, between 20% and 50%, between 20% and 55%, between 20% and 60%, between 20% and 65%, between 20% and 70%, between 20% and 75%, between 20% and 80%, between 20% and 85%, between 20% and 90%, between 20% and 95%, between 25% and 30%, between 25% and 35%, between 25% and 40%, between 25% and 45%, between 25% and 50%, between 25% and 55%, between 25% and 60%, between 25% and 65%, between 25% and 70%, between 25% and 75%, between 25% and 80%, between 25% and 85%, between 25% and 90%, between 25% and 95%, between 30% and 35%, between 30% and 40%, between 30% and 45%, between 30% and 50%, between 30% and 55%, between 30% and 60%, between 30% and 65%, between 30% and 70%, between 30% and 75%, between 30% and 80%, between 30% and 85%, between 30% and 90%, between 30% and 95%, between 35% and 40%, between 35% and 45%, between 35% and 50%, between 35% and 55%, between 35% and 60%, between 35% and 65%, between 35% and 70%, between 35% and 75%, between 35% and 80%, between 35% and 85%, between 35% and 90%, between 35% and 95%, between 40% and 45%, between 40% and 50%, between 40% and 55%, between 40% and 60%, between 40% and 65%, between 40% and 70%, between 40% and 75%, between 40% and 80%, between 40% and 85%, between 40% and 90%, between 40% and 95%, between 45% and 50%, between 45% and 55%, between 45% and 60%, between 45% and 65%, between 45% and 70%, between 45% and 75%, between 45% and 80%, between 45% and 85%, between 45% and 90%, between 45% and 95%, between 50% and 55%, between 50% and 60%, between 50% and 65%, between 50% and 70%, between 50% and 75%, between 50% and 80%, between 50% and 85%, between 50% and 90%, between 50% and 95%, between 55% and 60%, between 55% and 65%, between 55% and 70%, between 55% and 75%, between 55% and 80%, between 55% and 85%, between 55% and 90%, between 55% and 95%, between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 60% and 90%, between 60% and 95%, between 65% and 70%,between 65% and 75%, between 65% and 80%, between 65% and 85%, between 65% and 90%, between 65% and 95%, between 70% and 75%, between 70% and 80%, between 70% and 85%, between 70% and 90%, between 70% and 95%, between 75% and 80%, between 75% and 85%, between 75% and 90%, between 75% and 95%, between 80% and 85%, between 80% and 90%, between 80% and 95%, between 85% and 90%, between 85% and 95%, or between 90% and 95% w / w by weight of the food product. In certain embodiments, the food product comprises the one or more gluten-like proteins in an amount of between about 0.1% and 5% by weight of the food product, for example, in an amount of between 0.1% and 0.5%, between 0.1% and 1%, between 0.1% and 2%, between 0.1% and 3%, between 0.1% and 4%, between 0.1% and 5%, between 0.5% and 1%, between 0.5% and 2%, between 0.5% and 3%, between 0.5% and 4%, between 0.5% and 5%, between 1% and 2%, between 1% and 3%, between 1% and 4%, between 1% and 5%, between 2% and 3%, between 2% and 4%, between 2% and 5%, between 3% and 4%, between 3% and 5%, or between 3% and 5% by weight of the food product. In certain embodiments, the food product comprises the one or more isolated or enriched gluten-like proteins in an amount of between about 1% and about 25% w / w by weight of the food product. In certain embodiments, the food product comprises the one or more isolated or enriched gluten- like proteins in an amount of between about 5% and about 20% w / w by weight of the food product. In certain embodiments, the food product comprises the one or more isolated or enriched gluten-like proteins in an amount of between about 5% and about 15% by weight of the food product. In certain embodiments, the food product comprises the one or more isolated or enriched gluten-like proteins in an amount of between about 5% and about 10% w / w by weight of the food product. In certain embodiments, the food product comprises the one or more isolated or enriched gluten-like proteins in an amount of between about 10% and about 15% w / w by total weight of the food product.

[0215] In some embodiments, the food product comprises the gluten-free protein composition in an amount of at least 2%, 5%, 10%, 15%, 20%, 25%, 30%, 40%, 50%, 60%, 70%, 75%, 80%, 90%, or 99% w / w by total weight of the food product. In some embodiments, the food product comprises the gluten-free protein composition in an amount of no greater than 2%, 5%, 10%, 15%, 20%, 25%, 30%, 40%, 50%, 60%, 70%, 75%, 80%, 90%, or 99% w / w by total weight of the food product. In some embodiments, the food product comprises the gluten- free protein composition in an amount of between 2% and 5%, between 2% and 10%, between 2% and 15%, between 2% and 20%, between 2% and 25%, between 2% and 30%, between 2% and 40%, between 2% and 50%, between 2% and 60%, between 2% and 70%, between 2% and 80%, between 2% and 90%, between 5% and 10%, between 5% and 15%, between 5% and 20%,between 5% and 25%, between 5% and 30%, between 5% and 40%, between 5% and 50%, between 5% and 60%, between 5% and 70%, between 5% and 80%, between 5% and 90%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 40%, between 10% and 50%, between 10% and 60%, between 10% and 70%, between 10% and 80%, between 10% and 90%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 40%, between 15% and 50%, between 15% and 60%, between 15% and 70%, between 15% and 80%, between 15% and 90%, between 20% and 25%, between 20% and 30%, between 20% and 40%, between 20% and 50%, between 20% and 60%, between 20% and 70%, between 20% and 80%, between 20% and 90%, between 25% and 30%, between 25% and 40%, between 25% and 50%, between 25% and 60%, between 25% and 70%, between 25% and 80%, between 25% and 90%, between 30% and 40%, between 30% and 50%, between 30% and 60%, between 30% and 70%, between 30% and 80%, between 30% and 90%, between 40% and 50%, between 40% and 60%, between 40% and 70%, between 40% and 80%, between 40% and 90%, between 50% and 60%, between 50% and 70%, between 50% and 80%, between 50% and 90%, between 60% and 70%, between 60% and 80%, between 60% and 90%, between 70% and 80%, between 70% and 90%, or between 70% and 90% w / w by weight of the food product. In certain embodiments, the food product comprises the gluten-free protein composition in an amount of between about 1% and about 25% w / w by weight of the food composition. In certain embodiments, the food product comprises the gluten-free protein composition in an amount of between about 5% and about 20% w / w by weight of the food composition. In certain embodiments, the food product comprises the gluten-free protein composition in an amount of between about 5% and about 15% by weight of the food composition. In certain embodiments, the food product comprises the gluten-free protein composition in an amount of between about 5% and about 10% w / w by weight of the food composition. In certain embodiments, the food product comprises the gluten-free protein composition in an amount of between about 10% and about 15% w / w by weight of the food product.

[0216] The other food ingredients of the food product (e.g., gluten-free food product) may comprise one or more carbohydrates. The carbohydrates may be selected from the group of potato starch, sweet potato starch, com starch, gluten-free wheat starch, fonio starch, millet starch, mung bean starch, arrowroot starch, kuzu root starch, cassava starch, tapioca starch, galactose, glucose, sucrose, lactose, maltose, ribose, trehalose, fructose, agave nectar, brown rice syrup, corn syrup, coconut sugar, maple syrup, malt sugar, and sugarbeet.

[0217] The other food ingredients of the food product (e.g., gluten-free food product) may comprise one or more additives. The additives may be sodium chloride, potassium chloride, calcium chloride, sodium sulfite, sodium metabisulfite, calcium sulfate, L-cysteine, ascorbic acid, citric acid, tartaric acid, hydrochloric acid, and sodium hydroxide.

[0218] The other food ingredients of the food product (e.g., gluten-free food product) may comprise one or more enzymes. The enzymes may be selected from the group of amylase, pectinase, lipase, protease, cellulase, hemicellulase, maltase, oxidase, transglutaminase, and xylanase.

[0219] The other food ingredients of the food product (e.g., gluten-free food product) may comprise one or more lipids. The lipids may be selected from the group of oleic acid, lauric acid, palmitic acid, linoleic acid, alpha-linoleic acid, coconut milk, coconut oil, palm kernel oil, palm oil, laurel oil, pecan oil, canola oil, peanut oil, macadamia oil, sunflower oil, grape seed oil, sesame oil, sea buckthorn oil, karuka oil, nutmeg oil, soybean oil, cocoa butter, olive oil, salicomia oil, safflower oil, primrose oil, melon seed oil, artichoke oil, hemp oil, wheat germ oil, cottonseed oil, corn oil, walnut oil, rice bran oil, argan oil, pistachio oil, flax oil, hemp seed oil, lingonberry oil, and camelina oil.

[0220] The other food ingredients of the food product (e.g., gluten-free food product) may comprise one or more fibers. The fibers may belong to the group of chicory fibers, flax fibers, oat fibers, inulin, cellulose, resistant starches.

[0221] The other food ingredients of the food product (e.g., gluten-free food product) may comprise one or more of water, milk, buttermilk, butter, margarine, eggs.

[0222] The other food ingredients of the food product (e.g., gluten-free food product) may comprise one or more of nuts, seeds, olives, cheese, chocolate, vanilla extract, almond extract, rum extract, citrus zest, dried fruits, candied fruits, herbs, spices.

[0223] The (e.g., gluten-free food product) food product may be used to prepare finished baking products. The baking products may be leavened either naturally or chemically. In some embodiments, the baking product does not comprise non-protein textural agents typically used in gluten-free dough, for example, Xanthan gum or psyllium husk.

[0224] The natural leavening agent may be one or more of baker’s yeast, lactic acid bacteria cultures, yeast pre-ferments, sourdough starter cultures.

[0225] The chemical leavening agent may be one or more of natron, sodium bicarbonate, potassium bicarbonate, ammonium carbonate, ammonium bicarbonate, monocalcium phosphate,sodium acid pyrophosphate, sodium aluminum sulfate, sodium aluminum phosphate, dicalcium phosphate dihydrate, dimagnesium phosphate, glucono-delta-lactone.

[0226] The food products (e.g., gluten-free food products) may be breads, buns, pastries, cakes, pasta, noodles, pizzas, pizza crust, snack foods, processed meats, meat substitutes, alcoholic beverages, sauces, or condiments.

[0227] In some embodiments, the food product (e.g., gluten-free food product) is a dough. In some embodiments, the dough has a volume increase of at least 5% upon leavening. In certain embodiments, the dough has a volume increase of at least 5%, 10%, 15%, 20%, 25%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 100% upon leavening. In some embodiments, the dough does not comprise non-protein textural agents typically used in gluten-free dough, for example, Xanthan gum or psyllium husk. In some embodiments, the dough has increased volume rise, reduced firmness, increased springiness, increased cohesiveness, decreased gumminess, increased elasticity, increased gas retention, or any combination thereof as compared to a control dough. The control dough may be made from fonio flour, millet flour, sorghum flour, maize flour, or rice flour. Alternatively, the control dough may comprise or consist of substantially the same ingredients as the food product (e.g., a relative ratio of ingredients within about 1%, 5%, or 10% of the relative ratio of the ingredients in the food product except for the gluten-free protein composition), except that it lacks the one or more isolated or enriched gluten-like proteins.

[0228] In some embodiments, the food product is a dough and has a volume increase (volume rise) of at least 100%. In some embodiments, the volume increase (volume rise) of the dough is measured relative to the volume of the dough immediately after mixing and / or kneading and prior to leavening. In some embodiments, the dough has a volume increase (volume rise) of at least 100%, 150%, 200%, 250%, 300%, 350%, or 400% relative to the volume of the dough prior to leavening. In some embodiments, the dough has a volume increase (volume rise) of at least 1.5 fold, at least 2 fold, at least 2.5 fold, at least 3 fold, at least 3.5 fold, or at least 4 fold relative to the volume of the dough prior to leavening. In some embodiments, the dough has a volume increase (volume rise) of between 100% and 150%, between 100% and 200%, between 100% and 250%, between 100% and 300%, between 100% and 350%, between 100% and 400%, between 150% and 200%, between 150% and 250%, between 150% and 300%, between 150% and 350%, between 150% and 400%, between 200% and 250%, between 200% and 300%, between 200% and 350%, between 200% and 400%, between 250% and 300%, between 250% and 350%, between 250% and 400%, between 300% and 350%, between 300% and 400%, or between 350% and 400% relative to the volume of the dough. In some embodiments, the dough has a volume increase (volume rise) of between 1.5 fold and 2 fold, between 1.5 fold and 2.5fold, between 1.5 fold and 3 fold, between 1.5 fold and 3.5 fold, between 1.5 fold and 4 fold, between 2 fold and 2.5 fold, between 2 fold and 3 fold, between 2 fold and 3.5 fold, between 2 fold and 4 fold, between 2.5 fold and 3 fold, between 2.5 fold and 3.5 fold, between 2.5 fold and 4 fold, between 3 fold and 3.5 fold, between 3 fold and 4 fold, or between 3.5 fold and 4 fold relative to the volume of the dough prior to leavening. In some embodiments, the dough has a volume increase (volume rise) of any of the foregoing amounts (e.g., at least 100%) when incubated for about Ih to about 4h at a temperature between about 20°C and about 35°C.

[0229] In some embodiments, the food product (e.g., gluten-free food product) is a baked food product, such as bread, a bun, a bagel, a pastry, a cake, a pizza crust, pasta, a noodle, or a pizza. The baked food product may be naturally or chemically leavened using a leavening agent described herein. In some embodiments, the baked food product has a moisture content of at least 25% after baking. In certain embodiments, the baked food product has a moisture content of at least 25%, 30%, 35%, 40%, 45%, or 50% after baking. In some embodiments, the baked food product has increased volume rise, increased gas retention, increased moisture retention, reduced staling, or any combination thereof as compared to a control baked food product. The control baked product may be made from fonio flour, millet flour, sorghum flour, maize flour, or rice flour. Alternatively, the control baked product may comprise or consist of substantially the same ingredients as the food product (e.g., a relative ratio of ingredients within about 1%, 5%, or 10% of the relative ratio of the ingredients in the food product except for the gluten-free protein composition), except that it lacks the one or more isolated or enriched gluten-like proteins.

[0230] In some embodiments, the food product is bread. In some embodiments, the bread has a density of 0.75 g / cm3or lower (e.g., about 0.75 g / cm3, about 0.7 g / cm3, about 0.6 g / cm3, about 0.5 g / cm3, about 0.4 g / cm3, about 0.3 g / cm3, or about 0.2 g / cm3or lower. The bread may be naturally or chemically leavened using a leavening agent described herein. In some embodiments, the bread has a moisture content of at least 25% after baking. In certain embodiments, the bread has a moisture content of at least 25%, 30%, 35%, 40%, 45%, or 50% after baking. In some embodiments, the bread has increased volume rise, increased gas retention, increased moisture retention, reduced staling, or any combination thereof as compared to a control bread. The control bread may be made from fonio flour, millet flour, sorghum flour, maize flour, or rice flour. Alternatively, the control bread may comprise or consist of substantially the same ingredients as the bread (e.g., a relative ratio of ingredients within about 1%, 5%, or 10% of the relative ratio of the ingredients in the bread except for the gluten-free protein composition), except that it lacks the one or more isolated or enriched gluten-like proteins.

[0231] In some embodiments, the food product is pasta or noodles. In some embodiments, the pasta or noodle has increased chewiness, increased dough stability, increased moisture retention, or any combination thereof as compared to a control pasta or noodle. The control pasta or noodle may be made from fonio flour, millet flour, sorghum flour, maize flour, or rice flour. Alternatively, the control pasta or noodle may comprise or consist of substantially the same ingredients as the food product (e.g., a relative ratio of ingredients within about 1%, 5%, or 10% of the relative ratio of the ingredients in the food product except for the gluten-free protein composition), except that it lacks the one or more isolated or enriched gluten-like proteins.

[0232] The food product (e.g., gluten-free food product) may be a dry flour. In some embodiments, the dry flour has a moisture content of less than 20%, less than 15%, less than 10%, or less than 5% by weight of the flour.

[0233] The food product (e.g., gluten-free food product) may be a wet dough. In some embodiments, the wet dough has a moisture content of at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% of the weight of the dough.

[0234] In some embodiments of any of the foregoing food products, the food product does not comprise non-protein textural agents typically used in gluten-free dough, for example, Xanthan gum or psyllium husk.

[0235] In some embodiments of any of the foregoing food products, the food product is a leavened and baked food product and has a volume increase (volume rise) of at least 100%. In some embodiments, the volume increase (volume rise) of the leavened and baked food product is measured relative to the volume of the food product prior to leavening and baking. In some embodiments, the leavened and baked food product has a volume increase (volume rise) of at least 100%, 150%, 200%, 250%, 300%, 350%, or 400% relative to the volume of the food product prior to leavening and baking. In some embodiments, the leavened and baked food product has a volume increase (volume rise) of at least 1.5 fold, at least 2 fold, at least 2.5 fold, at least 3 fold, at least 3.5 fold, or at least 4 fold relative to the volume of the food product prior to leavening and baking. In some embodiments, the leavened and baked food product has a volume increase (volume rise) of between 100% and 150%, between 100% and 200%, between 100% and 250%, between 100% and 300%, between 100% and 350%, between 100% and 400%, between 150% and 200%, between 150% and 250%, between 150% and 300%, between 150% and 350%, between 150% and 400%, between 200% and 250%, between 200% and 300%, between 200% and 350%, between 200% and 400%, between 250% and 300%, between 250% and 350%, between 250% and 400%, between 300% and 350%, between 300% and 400%, orbetween 350% and 400% relative to the volume of the food product prior to leavening and baking. In some embodiments, the leavened and baked food product has a volume increase (volume rise) of between 1.5 fold and 2 fold, between 1.5 fold and 2.5 fold, between 1.5 fold and 3 fold, between 1.5 fold and 3.5 fold, between 1.5 fold and 4 fold, between 2 fold and 2.5 fold, between 2 fold and 3 fold, between 2 fold and 3.5 fold, between 2 fold and 4 fold, between 2.5 fold and 3 fold, between 2.5 fold and 3.5 fold, between 2.5 fold and 4 fold, between 3 fold and 3.5 fold, between 3 fold and 4 fold, or between 3.5 fold and 4 fold relative to the volume of the food product prior to leavening and baking. In some embodiments, the leavened and baked food product has a volume increase (volume rise) of any of the foregoing amounts (e.g., at least 100%) when incubated for about Ih to about 4h at a temperature between about 20°C and about 35°C and baked.

[0236] In some embodiments of any of the foregoing food products, the food product is a baked food product and has an oven spring of at least 5%. In some embodiments, the oven spring of the baked food product is measured relative to the volume of the food product immediately prior to baking. In some embodiments, the baked food product has an oven spring of at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 100%, at least 110%, at least 120%, or at least 150%. In some embodiments, the baked food product has a volume of at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 100%, at least 110%, at least 120%, or at least 150% relative to the food product immediately prior to baking. In certain embodiments, the baked food product has an oven spring of between 5% and 10%, between 5% and 15%, between 5% and 20%, between 5% and 25%, between 5% and 30%, between 5% and 40%, between 5% and 50%, between 5% and 60%, between 5% and 70%, between 5% and 80%, between 5% and 90%, between 90% and 100%, between 10% and 15%, between 10% and 20%, between 10% and 25%, between 10% and 30%, between 10% and 40%, between 10% and 50%, between 10% and 60%, between 10% and 70%, between 10% and 80%, between 10% and 90%, between 10% and 100%, between 15% and 20%, between 15% and 25%, between 15% and 30%, between 15% and 40%, between 15% and 50%, between 15% and 60%, between 15% and 70%, between 15% and 80%, between 15% and 90%, between 15% and 100%, between 20% and 25%, between 20% and 30%, between 20% and 40%, between 20% and 50%, between 20% and 60%, between 20% and 70%, between 20% and 80%, between 20% and 90%, between 20% and 100%, between 25% and 30%, between 25% and 40%, between 25% and 50%, between 25% and 60%, between 25% and 70%, between 25% and 80%, between 25% and 90%, between 25% and 100%, between 30% and 40%,between 30% and 50%, between 30% and 60%, between 30% and 70%, between 30% and 80%, between 30% and 90%, between 30% and 100%, between 40% and 50%, between 40% and 60%, between 40% and 70%, between 40% and 80%, between 40% and 90%, between 40% and 100%, between 50% and 60%, between 50% and 70%, between 50% and 80%, between 50% and 90%, between 50% and 100%, between 60% and 70%, between 60% and 80%, between 60% and 90%, between 60% and 100%, between 70% and 80%, between 70% and 90%, or between 70% and 90%, between 70% and 100%, between 80% and 90%, or between 80% and 90%, between 80% and 100%, between 90% and 100%, or over 100%.

[0237] In some embodiments of any of the foregoing food products, the food product has a moisture content of at least 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80% 85%, 90%, or 95% before or after baking. In certain embodiments, the food product has a moisture content of between 25% and 30%, between 25% and 35%, between 25% and 40%, between 25% and 45%, between 25% and 50%, between 25% and 55%, between 25% and 60%, between 25% and 65%, between 25% and 70%, between 25% and 75%, between 25% and 80%, between 25% and 85%, between 25% and 90%, between 25% and 95%, between 30% and 35%, between 30% and 40%, between 30% and 45%, between 30% and 50%, between 30% and 55%, between 30% and 60%, between 30% and 65%, between 30% and 70%, between 30% and 75%, between 30% and 80%, between 30% and 85%, between 30% and 90%, between 30% and 95%, between 35% and 40%, between 35% and 45%, between 35% and 50%, between 35% and 55%, between 35% and 60%, between 35% and 65%, between 35% and 70%, between 35% and 75%, between 35% and 80%, between 35% and 85%, between 35% and 90%, between 35% and 95%, between 40% and 45%, between 40% and 50%, between 40% and 55%, between 40% and 60%, between 40% and 65%, between 40% and 70%, between 40% and 75%, between 40% and 80%, between 40% and 85%, between 40% and 90%, between 40% and 95%, between 45% and 50%, between 45% and 55%, between 45% and 60%, between 45% and 65%, between 45% and 70%, between 45% and 75%, between 45% and 80%, between 45% and 85%, between 45% and 90%, between 45% and 95%, between 50% and 55%, between 50% and 60%, between 50% and 65%, between 50% and 70%, between 50% and 75%, between 50% and 80%, between 50% and 85%, between 50% and 90%, between 50% and 95%, between 55% and 60%, between 55% and 65%, between 55% and 70%, between 55% and 75%, between 55% and 80%, between 55% and 85%, between 55% and 90%, between 55% and 95%, between 60% and 65%, between 60% and 70%, between 60% and 75%, between 60% and 80%, between 60% and 85%, between 60% and 90%, between 60% and 95%, between 65% and 70%, between 65% and 75%, between 65% and 80%, between 65% and 85%, between 65% and 90%, between 65% and 95%, between 70% and 75%,between 70% and 80%, between 70% and 85%, between 70% and 90%, between 70% and 95%, between 75% and 80%, between 75% and 85%, between 75% and 90%, between 75% and 95%, between 80% and 85%, between 80% and 90%, between 80% and 95%, between 85% and 90%, between 85% and 95%, or between 90% and 95% before or after baking.

[0238] In some embodiments of any of the foregoing food products, the food product has a density of 0.75 g / cm3or lower (e.g., about 0.75 g / cm3, about 0.7 g / cm3, about 0.6 g / cm3, about 0.5 g / cm3, about 0.4 g / cm3, about 0.3 g / cm3, or about 0.2 g / cm3or lower). In some embodiments of any of the foregoing food products, the food product has a density of greater than 0.75 g / cm3(e.g., 0.8 g / cm3, 0.9 g / cm3, 1.0 g / cm3, 1.1 g / cm3, 1.2 g / cm3, 1.3 g / cm3, 1.4 g / cm3, or 1.5 g / cm3).

[0239] In some embodiments, provided herein is a flour comprising i) the gluten-free protein composition in an amount of between about 5% and about 25% w / w, and ii) one or more carbohydrates in an amount of between about 75% and 95% w / w. In some embodiments, provided herein is a flour comprising i) the gluten-free protein composition in an amount of between about 10% and about 20% w / w, and ii) one or more carbohydrates in an amount of between about 80% and 90% w / w. In certain embodiments, provided herein is a flour comprising i) the gluten-free protein composition in an amount of around 15% w / w, and ii) a carbohydrate in an amount of around 85%.

[0240] In some embodiments, provided herein is a dough comprising a) a flour comprising i) the gluten-free protein composition in an amount of between about 5% and about 25% w / w, and ii) one or more carbohydrates in an amount of between about 75% and 95% w / w; and b) water in an amount of between 50% and 100% w / w by weight of the total mass of the flour. In some embodiments, provided herein is a dough comprising a) a flour comprising i) the gluten-free protein composition in an amount of between about 10% and about 20% w / w, and ii) one or more carbohydrates in an amount of between about 80% and 90% w / w; and b) water in an amount of between 50% and 100% w / w by weight of the total mass of the flour. In some embodiments, provided herein is a dough comprising a) a flour comprising i) the gluten-free protein composition in an amount of around 15% w / w, and ii) one or more carbohydrates in an amount of around 85%; and b) water in an amount of between 50% and 100% w / w by weight of the total mass of the flour. In some embodiments, the dough comprises water in an amount of between about 50% and 60%, between 50% and 70%, between 50% and 80%, between 50% and 90%, between 50% and 100%, between 60% and 70%, between 60% and 80%, between 60% and 90%, between 60% and 100%, between 70% and 80%, between 70% and 90%, between 70% and 100%, between 80% and 90%, between 80% and 100%, or between 90% and 100% w / w by weight of the total mass of the flour. In some embodiments, the one or morecarbohydrates is any starch described herein. In certain embodiments, the one or more carbohydrates is potato starch. In some embodiments, the dough comprises a fat (e.g., olive oil) in an amount of between 1% and 10% w / w of the total mass of the flour. In some embodiments, the dough comprises a leavening agent. In certain embodiments, the leavening agent is baker’s yeast. In some embodiments, provided herein is a baked food product produced by baking any of the preceding doughs. In some embodiments, the baked food product has a volume rise of at least 100% as compared to the dough prior to leavening and baking, a moisture content of at least 25%, a density of less than 0.75 g / cm3, or any combination thereof.

[0241] In some embodiments, provided herein is a dough comprising a) a flour comprising i) the gluten-free protein composition in an amount of between about 10% and about 20% w / w, and ii) one or more carbohydrates in an amount of between about 80% and 90% w / w; and b) water in an amount of between 60 and 90% w / w by weight of the total mass of the flour. In some embodiments, provided herein is a dough comprising a) a flour comprising i) the gluten-free protein composition in an amount of between about 10% and about 20% w / w, and ii) one or more carbohydrates in an amount of between about 70% and 80% w / w; and b) water in an amount of between 60 and 90% w / w by weight of the total mass of the flour. In some embodiments, provided herein is a dough comprising a) a flour comprising i) the gluten-free protein composition in an amount of around 15% w / w, and ii) one or more carbohydrates in an amount of around 85%; and b) water in an amount of between 60% and 90% w / w by weight of the total mass of the flour. In some embodiments, provided herein is a dough comprising a) a flour comprising i) the gluten-free protein composition in an amount of around 15% w / w, and ii) one or more carbohydrates in an amount of around 85%; and b) water in an amount of between 70% and 80% w / w by weight of the total mass of the flour. In some embodiments, provided herein is a dough comprising a) a flour comprising i) the gluten-free protein composition in an amount of around 15% w / w, and ii) one or more carbohydrates in an amount of around 85%; and b) water in an amount of about 75% w / w by weight of the total mass of the flour. In some embodiments, the dough comprises a fat (e.g., olive oil) in an amount of between 1% and 10% w / w (e.g., about 6% w / w) of the total mass of the flour. In some embodiments, the one or more carbohydrates is any starch described herein. In certain embodiments, the one or more carbohydrates is potato starch. In some embodiments, the dough comprises a leavening agent. In certain embodiments, the leavening agent is baker’s yeast. In certain embodiments, the dough further comprises sugar, salt, or a combination thereof. In some embodiments, provided herein is a baked food product produced by baking any of the foregoing doughs. In some embodiments, the baked food product has a volume rise of at least 100% as compared to the dough prior toleavening and baking, a moisture content of at least 25%, a density of less than 0.75 g / cm3, or any combination thereof.

[0242] In some embodiments, provided herein is a pasta comprising a) a flour comprising comprising i) the gluten-free protein composition in an amount of between about 5% and about 25% w / w, and ii) one ore more carbohydrates in an amount of between about 75% and 95% w / w; and b) eggs in an amount of between 50% and 100% w / w by weight of the total mass of the flour. In some embodiments, provided herein is a pasta comprising a) a flour comprising i) the gluten-free protein composition in an amount of between about 10% and about 20% w / w, and ii) one or more carbohydrates in an amount of between about 80% and 90% w / w; and b) eggs in an amount of between 50% and 100% w / w by weight of the total mass of the flour. In some embodiments, provided herein is a dough comprising a) a flour comprising i) the gluten-free protein composition in an amount of around 15% w / w, and ii) one or more carbohydrates in an amount of around 85%; and b) eggs in an amount of between 50% and 100% w / w by weight of the total mass of the flour. In some embodiments, provided herein is a pasta comprising a) a flour comprising i) the gluten-free protein composition in an amount of between about 10% and about 20% w / w, and ii) one or more carbohydrates in an amount of between about 80% and 90% w / w; and b) eggs in an amount of between 60% and 90% w / w by weight of the total mass of the flour. In some embodiments, provided herein is a pasta comprising a) a flour comprising i) the gluten- free protein composition in an amount of between about 10% and about 20% w / w, and ii) one ore more carbohydrates in an amount of between about 80% and 90% w / w; and b) eggs in an amount of between 70% and 80% w / w by weight of the total mass of the flour. In some embodiments, the pasta further comprises a fat (e.g., olive oil), salt, or a combination thereofMethods

[0243] In some aspects, provided herein is a method of producing a protein composition comprising that is free of wheat gluten and forms a gluten-like network, the method comprising extracting plant material comprising one or more of the isolated or enriched gluten-like proteins to produce the gluten-free protein composition. The plant material may be material from any part of a plant, including, for example, seeds, fruits (e.g., caryopsis), stems, leaves, roots, and the like. In some embodiments, the plant material is seed material.

[0244] In some embodiments, the method comprises treating the plant material (e.g., seed material) with one or more enzymes to modify, or reduce the amount of, the carbohydrates in the plant material. Exemplary enzymes that may be used to modify or reduce the amount of carbohydrates in the plant material include glycoside hydrolases such as, for example,glucosidases, amylases, maltases, sucrases, cellulases, hemicellulases, pullulanases, amyloglucosidases, xylanases, and the like. In some embodiments, the method comprises enzyme treating the plant material (e.g., seed material) using a glucosidase. In certain embodiments, the glucosidase is an amylase, such as an alpha-amylase. In some embodiments, the treating is performed at a temperature between 60°C and 85°C. In some embodiments, the treating is performed at a pH of between 4.0 and 6.0. In some embodiments, the amount of native, unmodified starch in the gluten-free protein composition is reduced by at least 1%, at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, or at least 99% relative to the starting plant material (e.g., seed material). In some embodiments, the enzyme treatment structurally modifies the starch present in the plant material. In certain embodiments, the enzyme treatment reduces the mean or median molecular weight of starch polymers present in the composition by, for example, debranching the starch polymers, shortening of starch polymers, or a combination thereof.

[0245] Disclosed herein are methods of extracting proteins with desired food functionality from plant tissues. The methods may comprise enzyme treatment to extract target proteins with desired food functionality from plant tissues. In various embodiments, the enzymes used may be amylases, xylanases, hemicellulases, pectinases, lipases, proteases, or a combination of two or more of the listed enzymes.

[0246] In some embodiments, the method may comprise heat treatment to separate a target protein or target proteins from the remaining proteins in a source material. In an aspect, the extracted target proteins stay soluble during heat treatment, whereas the remaining proteins precipitate. In an aspect, the target proteins precipitate during heat treatment, whereas the remaining proteins stay soluble. In either case, soluble and precipitated proteins can be separated by centrifugation or filtration.

[0247] In some embodiments, the method may further comprise combining heat treatment with enzyme treatment to extract target proteins with desired food functionality from plant tissues.

[0248] In other aspects, provided herein is a method of producing a protein composition described herein, comprising recombinantly producing one or more of the isolated or enriched gluten-like proteins in a host cell or plant. The host cell may be any host cell known to be suitable for the recombinant production of proteins, including, for example, a bacterial cell, a fungal cell such as a yeast cell, or cultured mammalian or plant cell-based expression systems. The plant may be a genetically modified plant. The host cell or plant may comprise anexpression cassette comprising a nucleic acid encoding one or more of the isolated or enriched gluten-like proteins operably linked to a promoter suitable for expression in the host cell or plant.

[0249] In yet other aspects, provided herein is a method of inducing the formation of a gluten-like network in a food product that is free of wheat gluten, the method comprising adding a protein composition of described herein to a base food composition to produce the food product. In some embodiments, the gluten-free protein composition is added at a concentration described herein. The method may be used to induce the formation of a gluten-like network in any food product described herein, for example, in a dough, bread, a bun, a bagel, a pastry, a cake, a pizza crust, pasta, a noodle, or a pizza. In some embodiments, the gluten-free protein composition used in the method comprises

[0250] In yet other aspects, provided herein is a method of altering one or more functional features of a food product that is free of wheat gluten, the method comprising adding a protein composition described herein to a base food composition to produce the food product, wherein the one or more functional features comprise increased volume rise, reduced firmness, increased springiness, increased cohesiveness, decreased gumminess, increased elasticity, increased gas retention, increased moisture retention, increased chewiness, reduced staling, increased dough stability, or any combination thereof as compared to a control food product. The control food product may be made from fonio flour, millet flour, sorghum flour, maize flour, or rice flour. Alternatively, the control food product may comprise or consist of substantially the same ingredients as the food product (e.g., a relative ratio of ingredients within about 1%, 5%, or 10% of the relative ratio of the ingredients in the food product except for the gluten-free protein composition), except that it lacks the one or more isolated or enriched gluten-like proteins.Exemplary Gluten-Like Proteins

[0251] In some embodiments, the one or more isolated or enriched gluten-like proteins comprise a protein having an amino acid sequence selected from the group consisting of SEQ ID NOs: 1-24, or an amino acid sequence having at least 50%, 60%, 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, or 99% identity to an amino acid sequence selected from the group consisting of SEQ ID NOs: 1-24.

[0252] SEQ ID NO: 1 (Alfalfa, Medicago saliva):MARHNIILIATLLAFVLFIAQTTATRKSDRPDERCRRKLQSLNLRHCEEHIMQRIQKEDED VLRMRGINHHEDLKEKCCDQLNEVNNKECRCNALQEIMENLSDRLEKREMYEMEREIR NLPKRCNIPQSSECDLSFDQY

[0253] SEQ ID NO: 2 (Fonio, Digitaria exilis)'.MKNILAILALLALIVNAISTHTCTCSCGQQQGYEQDQPQKHHRQQQGHAQQQKYHHHQQIPMQPQQQIPEQPRKHHQLYQGDVHQQPPQDQHHQQCHEQPQQQHGQSHDEPSLQHQPSQQGCEKQPCEQIHDKQQITRCGSSYYSGTQNLNNCHEFLRQQCNPRVIPFLQSHLLQPSRCQVLGHQCCQEVRQLEPCYLHQAISNMVWAIIREQQEKQQPHGFGGPQQASQNEEV MLTAAQYLPSMCGMHNSCCQNNQCGNKETTSVHN

[0254] SEQ ID NO: 3 (Fonio, Digitaria exilis)'.MKNILAILALLALIVNVISTHTCTCSCGQQQGYEQDQPQKHHRQQQGHTQQQKYHHHQQIHMQPQQQIPEQPRKHHQLYQGDVHQQPPQDQHHQQCHEQPQQQHGQSHDEPSLQHQPSQQGCEKQPCEQIHDKQQITRCGSSYYSGTQNLNNCHEFLRQQCNPRVIPFLQSHLLQPSSCQVLGHQCCQEVRQLEPCYLHQAISNMVWAIIQKQQEKQQPHEFGGPQQASQNEE VMLTAAQYLPSMCGMHNSCCQNNQCGNKETTSVHN

[0255] SEQ ID NO: 4 (Fonio, Digitaria exilis)'.MKAMLVALALLAIAVSTTATHTCGQQAPPMHQCPCHQQPQQQYPQPPPVLSQCSELLRQQCSPVATPYCSPQCQMLRQQCCQQLRQVELQHQYNAVYTMVMQMVQQQQPYGGIQ GPQGQMGMVAAQIAQQLTATCGLNQQPPCSACGTASGGVPY

[0256] SEQ ID NO: 5 (Fonio, Digitaria exilis)'.MAKIVVVAAAAALCLAALVAVATGQGEVERQRLRDLRCEREVEVFPLDACRQVLDRQLTGGGMRYGIGPFRWGTGLRMRCCQQLQDVSRECRCSAIRRMVRGYEEAMPMPPPLEEGGEGPYYYGGEGEGYYGGEGSSSSQRSQQQGGGGVCGGQGQQGGEGMGYGGRRVGR VRLTKAKQYAAGLPVMCRLEPQDCSVFSGDQYKK

[0257] SEQ ID NO: 6 (Fonio, Digitaria exilis)'.MSKIVVVAAAAAALCLAALVAVAAGQGEVERQRLRDLRCEREVEVFPLDACRQVLDRQLTGGGMRYGIGPFRWGTGLRMRCCQQLQDVSRECRCSAIRRMVRGYEEAMPMPPPLEEGGEGPYYYGGEGEGYYGGEGSSSSSQRSQQQGGGGCGGQGQQGGEGMGYSGRRV GRVRLTKAKQYAAGLPLMCRLEPQDCSVFSGDQYKK

[0258] SEQ ID NO: 7 (Fonio, Digitaria exilis)'.MARLGRDVVAVVAVVVLLVVVAAETASAAVSEAAVTCGQVNSAIAPCLSYARGMGSAPSAGCCSGVKRLNSAASTTADRRAACSCLKSAAAGISGLKLGNAASIPSKCGVSIPYTISPSVDCSKYLLLSFPFLPCLLQQTILYY

[0259] SEQ ID NO: 8 (Fonio, Digitaria exilis)MARLGRDVVAVVAVVVLLLVVAAETASAAVSDAAVTCGQVNSAIAPCLSYARGMGSAPSAGCCSGVKRLNSAASTTADRRAACSCLKSAAGGISGLKLGNAASIPSKCGVSIPYTISPSVDCSKYLLSFPLLACFNKQLLFQSSVN

[0260] SEQ ID NO: 9 (Millet, Panicum miliaceum):MKEMIAILAFMALIASAASMQMGPCSCGQQQGHEQHIQQQHHPQQQQQQHQHQQQQHHQQQHVHVQQRQHHQQQKVHFQQQPQKEHHEQPQQQHHQQYQDQVQQQPPQHQYYQQCHEQPLLQQQPCQYGYEQKPNQQGYSGSQNLNNCRELLREQCNPLAMPFLQSRLLP PSSCQILRQQCCQELRKIKPGYLHQAINSMVQSFTHHQQEEEEEKQQPYGLYGPHHASQ SEVAILMAAQYLPSMCGLYHSCGQNNPCHNKDASGPHN

[0261] SEQ ID NO: 10 (Hall’s Panicgrass, Panicum hallii):MKEMIVILAFMALIASAASMQMGPSSCGQQQGHEQHRQQQHHPQQQKHQHKQQQHHQQQYIHVQQQQHHQQQKVHLQQQSQQEHQEQPEQQHHQQYQDQVQQQPLQHQFYQQCQEQPLFQQHPCQYGYEQKYSQQDNEKQQMIRCSYNYYSGSQNLNNCREFLRQQCNPL AMPFLQSRLLPPSSCQVLRQQCCQELRQIELGYLHQAINSMARSFTHHQQQEEEKQQPY RFYGSQQASQMVSILMAAQYLPSMCGIYHSCGHNNSCHNKDASGARN

[0262] SEQ ID NO: 11 (Hall’s Panicgrass, Panicum hallii):MKEMIVILAFMALIASAASMQMGPSCCGQQQGHEQHRQQQQHPQQQKHQHKQQQHHQQQYIHVQQQQHHQQQKVHLQQQSQQEHHEQPEQQHHQQYQDQVQQQPLQHQFYQQCQEQPLFQQHPCQYGYEQKSSQQGNEKQQMIRCSYNYYSGSQNLNNCREFLRQHCNPL AMPFLQSRLLPPSSCQVLRQQCCQELRQIELGYLHQAINSMARSFTHHQQQEEEKQQPY RFYGSQQASQSEVSILMAAQYLPSMCGIYHSCGQNNSCHNKDASGARN

[0263] SEQ ID NO: 12 (Poppy seed, Papaver somniferum):MAFKAKFSLLVFLLSFFLFSAASCLGQRDPQQELEQCRQLCARQQRFRQQQCEQQCQERFEERQREQGRDENTRDPQQEYLQCQRTCQQQERSQQQQCQQRCEQRRREQEREQQRDEQDPQREYQQCQPRCQQQPGQQQQCEQRCEERRRQQERELQRHEQSPQREYQQCQRRCQQQQQCEQRCQERRRQQEKEQQRDEQSPQREYQQCQRRCQQQQAGQQQQCEQRCEETRRQQEREQQRDEQSSRREYQQCQRRCQQQQPGQPQQCEQRCEERRRQQEREQQRDEQSPQREYQQCQRRCQQQQPGQAQHQCEQRCEERRRQQEREQQREQSPQKEYQQCQRRCQQQQPGQQQQCEQRCEERRRQQEREQQRDDQDPQREYQQCQRRCQQQPGQQQQCEQRCEERRRQQEREQQRDDQSPQREYQQCQRRCQQQQPGQQQQQCEERCEERRRQQEKGQ RDVRHGNNPYFYDEQSFIDRYSTQEGYIRILPKFTEQSNLLGGIENYRLAIFQANPNTFVIP SHWDADAVLFVVKGRGTISLVRQQNRESYNLKQGDVLRVPVGSLVYMINRDNSETLQIGKILVTVSTPGQVREFFSSGDHEPESFYRVFSNDILESAFNTPRERLDRLFGQQTQGVIIRASQEQVRELGRHASSSSEEGHFWPKRGGQSSSGPFNILNKRATYSNNYGQLYEVDGNEYKQLQDLDLGVSFTNISQGGMLGPYYNTRSTKVLLVVEGNGRESVINQMEKVAMELGFNV PSSEVQEILNKQRESFFLPGPNQRQQQRGSHGLSILDFVGF

[0264] SEQ ID NO: 13 (Poppy seed, Papaver somniferum):MAFKAKLSLLVFLLSFFLLSAASCLGQRDPQQELEQCRQLCARQQRFRQQQCEQQCQERFEERQREQGRDENTRDPQQEYLQCQRTCQQQERSQQQQCQQRCEQRRREQEREQQRDEQDPQREYQQCQHRCQQQPGKQQQCEQRCEERRRQQEREQQRDEQSPQREYQQCQRRCQQQPGQQQQQCEQRCEERRRQQEREQQRDEQSPQREYQQCQRRCQQQQPGQQQQCEQRCEERRRQQEREQQRDEQSPQREYQQCQRRCQQQQPGQAQHQCEQRCEERRRQREREQQRDEQSPQKEYQQCQRRCQQQQPGQQQQCEQRCEERRRQQEREQQRDDQDPQREYQQCQRRCQQQPGQQQQCEQRCEERRRQQEREQQRDEESPQREYQQCQRCCQQQQPGQQQQQCEQRCEERRRQQEKGQRDVQHGNNPYFYDEQSFIDRYSTQEGYIRVLPKFTEQSNLLRGIENYRLAIFQANPNTFVIPSHWDADAVLFVVKGRGTISLVRQKNRESYNLKQGDVLRVPVGSLVYMINRDNSETLQIGKILVTVSTPGQVREFFSSGDHEPESFYRVFSNDILESAFNTPRERLDRLFGQQTQGVIIRASQEQVRELSRHASSSSEEGHFWPKRGGQSSSGPFNILNKRATYSNSYGQLYEVDGNDYKQLQDLDLGVSFTNISQGGMLGPYYNTRSTKVLLVVEGNGRFEMACPHLSKQSQRQQRGRQEFEEEREQGQGVHYEKVSARLSPRSVFIVPAGHPVAIVASQNQNLQIVAFEINAQGNQRNFLAGRESVINQMEKVAMELGFNVPSSEVQEILNKQ RESFFLPGPNQRQQQRGSHGLSILDFVGF

[0265] SEQ ID NO: 14 (Poppy seed, Papaver somniferum):MARFNITTSMGVLLIAVFAIAAVEASIYRTTVTTEIEDTTENQQSQRCQRQMRGMRMNMCQQYLRQSSQRGDNIMEEESNPTRQGLQDCCREMRGVSEECRCEAVRQMVQQMQGQA YQGQMMQKARQLPSMCGMRPQYCDIRG

[0266] SEQ ID NO: 15 (Poppy seed, Papaver somniferumMARFNITTPMAVLLAAIIAIAAVEASIYRTTVTTTEIEENAADNQQSQRCQRQMRGMRMNMCQQYLRQSSQRGDDIMMIESNPTRQGLQDCCREMRGVNEECRCEAVRQMVQQMQ GQAYQGQMMQKARQLPSMCGMRPQYCDIRGRYVEY

[0267] SEQ ID NO: 16 (Poppy seed, Papaver somniferum):MARFNITTSMRVLLTALFVVAAVEASIYRTTVTTEIEDSMENQQSQRCQRQMRGMRMNRCQQYLRSSSQRGYDIMEEESNPTRQGLQECCREMRGVSEECRCEAVRQMVQQMQGQ AYQGQMMQKARQLPSMCGMRPQYCDIRGRYVE

[0268] SEQ ID NO: 17 (Quinoa, Chenopodium quinoa):MNLKFKLPLLLLFLSVFLASSLAVRFPNQYEASSEHRECLQRCRSQRDNLLECIDECEGKGGSGEWVSEGDDELIDIMINPHHDREHQFEQCRRKCQRQGQRGQSQQWQCQRRCQEKYQERESGRGGRYGDRDDEVEEISQGRDPSSQRDPQHFEQCQQRCRRHGQIMECQRMCQEELRRQKEEQQSRRFEEDGLEVSENPQRDPQQCFQQCQRRCQRQEQRIECQRRCQEELRRQKEEHQSRRYEEDDLEISENPHRDPLQRFKQCQQRCQRQGQRIECQKRCQEELRRQIEERQGGSYEEDDLEESENPHRDPQQRFKQCQQRCQRQGQRIECQKRCQEELQRQREERQGGRYEEGDLEVSENPHRDPQQSFKQCQQRCQGQGQGQSQRIECQRRCQKEYQRQEGRGRSYTETSGRPTVLAFFLKLTGLF

[0269] SEQ ID NO: 18 (Pepper, Capsicum chinense):MMVDPERVIVDISSDEEVGFVKTRGGGGGSGGSDDYNWITELLGEGDGHSKDDSDDVVVVREVIMNPKQNLKSLHNSTKPSVNNDDVDDDCVVLEEDPDKPVEVVSDRGDDDDLLVVSEKGQIACRDYPHSRHLCAKFPFGSTPHERHCDQCHCYVCDTLAPCVYWRTAHCHATDKDKFWKAERQSTRKSDKALPVVTPGRGNSVSGPPPVANQAPGFIPRLPNYPQHNQTFRQTSIRPCSMSSSPGLPNSTRQLSTALRDKFHSHVVSQQLRNASSNVNPGDGRHVGPQFFTTRTAFKRAGSSRQAIATDRFGYNSSSTCSVPQFGRTHSSTARWQVPWGSRPVGSNSYIASSQYNTGIRGASAVSFQARLQRQPDLVGVSANYAPMGPQIPSQSNAGMVGPNAVSSQHQLPRQPSFVGASVNFAPMEPVIPSQISAGIVGANAVSGQPQLPRQPSHVGVSANFALMEPEMPSHASTGLSGASAVPFQPRLPRHPRFVSASANYAPMEPRIPSQPQVSVGANSTSSESPTFVLPYAISLSSQSQVGNIYDNPLPPEAQMLSQQYAEGNSANSLPQQTSVAFHTEGGNTSVNTTASQYLLACSANSGTAPGNSSTAVFQLFNQPDGETSSNSSVPCNVDLPSPATMGSTFGSRGENTPSGQPELCRLHIPSSSDNQNISQHGYQGEDTLVPTFEDFDFDWETPISQTNSLGNVFNPKSAEPPEVSRHPQLMESITCVDIQYDDWLVSGPSDTPVSTGFNILSPEAPPIDSGFFVDF

[0270] SEQ ID NO: 19 (Tomato, Solanum lycopersicum):MMDDSERVVFDISSDEEVGFVKNRGGDGGGGGGGGGGGGRGSDDYDWITELLGEGGDGRSKDDSDDVVVVGEVIVNPKQNLKLITNADDDDDDCVVLEEDPDKPVEVENDRGDDSDELLVVSEKGQIACRDYPHSRHLCAKFPFGSTPHEQHCDQCHCYVCDTIAPCVYWGTGISGTAHCHATDKDKFWKAQRQNTRKSDKVLPLVTPCRGTLVSVPPPVANQAPGFIQRVPNYPPHTQMFRQAPIRPCSMSSSPGLPNSTTQQSTALRDKFHSHVVSQQLRNASINVTPGDRRHSVGHMGPQFFTPRTAFKRAGSSGQAFATDRSGYNSPNTCSVPQFGRTHSSSVRWQVPSASRPVGSNKYIASSQHNASILSARAVPYQPPLQRQPGFVGVPANYAPMGPQIPAQPHAGIRGVNAVSSQHQLPRQP ALLGAP ANY APMEPEIPSQPSAGVVGAHAVSFQPQLPRDPRFLGASTNYAPMEPQIPSQPQVSVCANSVSSEAPTFLLPYANSSPSQPHLSTLPSVLSEFESLVSSENSVSSQSQVGNMYNNPLSSEAQMFSQQYADGNSGNSLPQQTSVAYLPEGGNTSVNTTASQYLLSCPTNAGTALGNSTTPVSQLSNQPDRETSPNISVPCSGYLPCPATMENPFGSRCESTFSCQPELCRQHISSSSHASKNISQHGYQGENSLIPNFEDFDFGWETHVSQTNSSGNVYNPKPAETLEVSRHPQLMENIADLDIQYGDWLVSAPSDAPVSTGFNILSPEASPIDS GYFVDF

[0271] SEQ ID NO: 20 (Barrel clover, Medicago Iruncalula):MQRSFNAMKKMGISRINPNDLSHHLRQKKAKFIAPHEKQNPRFEEEPDHSSHIPLQRENVTTCDPKTSEYAFFKKLKKDASLRFSSGPGKKDDGSLSSKKPEFDDCSKERTDDVMVGTKKGGNSSRINQDVSTFEMDSFRSPSVRAMNKSDMYSMCSKLTNSQGCGDTIKPQGFSHEGNQYEDGDIFSRKRQKLRQCVADTLFPDTEKPCSKGLDIVSMLLSRLFPMSADCTVKNKYEEPNSGEIESATRYDLLDSRESDVQFNEHYLIPERKLLELESSSYCNDQMLSPMFLESGEKIAPHAEFPTYHYQKFQPRYSITAPECKLSGTPSFSAYVKGDNDITSGSLFNEVENATRYSLLDSQELDFQCKELHQMPKRKLLELESGSYFNDQMVSPMFPELGERLTPHAEFPTYHSQNFQPQYSITAPNCKLSGTPSFRTSGKGDVTHGSLFNEVDFQCTEIQQIPKRKLLELEPSSSFSDHLLPPMFLRSVDLITPHTDFPIYPHMSRPVFRTEAESEFGELPSYLDKNDVTHGFLCNEQKHETFTLDHFNELGKLEREPIPLLLENAFDCTKDEIKLPVTSNYAKPYMAPALSILDHGEDPISNDSLGDFHFRPSPLLLDKPHDFNSVLDSGLLKYQKPQFGDHLYKDDEEMDMNCNHTALSFSHNKHYFKLSENFQNEASSVQDSIYLPAYHHWVRKAGSCDYHHRRDTEAWLSSSPGCLSLTSSRSNYRSSISRNLQLPESENMSSLFHIEDHYEPKINGGDQGEVLYHLSEAF VQIYNSSCLHMSMQRDNGCPFSLDDSDNINEQEQRHEMLL

[0272] SEQ ID NO: 21 (Pomegranate, Punica granatum)'.MAGRRMEIGLVAVVVVAVATLWAGAAAQSSSDCTNVFISMSPCLSYISGNSSIPSSNCCSQLASVVRSQPQCLCQVLNGGASSLGITINQTQAMALPGACNVQTPSVSLCNGASPAGSPTGTPSSTVPSVFSVNIGTGSNTVPSTEGNGSSDGTSLRLSVPLFFVLLYAASYGSNRSTY

[0273] SEQ ID NO: 22 (Hemp, Cannabis saliva)'.MLNHSQMYFSISNILEPSYLYKYTHSSIQFLISTEEKNKNINISIMVVNMKALLLSSLLLATITSLAFAYESEGRGQDRELKRELEQCQQHCQTEHRGQRQQQQCQRGCETRYEERQQQQQEEERRQQRERRGERDEEEFNPQEPQQQLQRCRQTCSQRYQGAGQEKQLCDRRCQQVYEQQRKQQGDDEEFNPQEPEKRLQRCQQTCSQSHQGVQEQQRCQRMCQERYQQEQRGGRRGGRDEEEDLNPEEPRQRLQRCQQTCSQSQQGGQEQERCQRMCQERYEQEQRQRQREGRRGGRDDDVDEVNPEEPRERLQRCRQTCSQSHQGGEEQQRCQRMCQKRYEQEQRESRRDEVNDHHREDPQRRLQRCREDCGAKSRDQRQVQQCQLRCQQQYEEERQRQQERDDVYDVEMDREREQRESRNNPYHFQSQRLQSRFRTDEGQVKVLEKFSQRSELLRGLENYRLAVLEAQPSTFVAPHHCDADSVLVVTKGKGTINVVRQNNKESHNIERADVIVVPAGSTVYMTNQDNKESLQIVKLITSINIPGQFEELFPGGSGENPQSYFSAFSNNILRPSLSATEEQIERLTGEQRQGQRQGQREGFIKRASQEQLKALSQHATSPRRRGHESSGPVISLQNQSPRYSNTHGKFYEVTPEQNKQLKDMDVLVSWCELNQGTIMVPHYNSKTTVLVMVVEGTGRMEMACPHLSRQSQRRGEQDEESQSGQIERVTAQLSPGDVFIIPAGHPVAVVANSNQKLRTVGFGVNARNNERNFIAGKDNIIKQLEKEAQELAFNMQGSEVEQIFNQPKLSYFVPQQQQEEGQLKMANSSVSSSLLLALLVCIAVKSSLLPIVEGCYVAVVGGGCPNAEACRMTCAPCYRGIGYISAFCRAAGGGMPYESCVCTFSRGAPCPPPGPPRCPGGGAAFIMINETHHE

[0274] SEQ ID NO: 23 (Winter squash, Cucurbita maxima):MALSKVKLRLCLLAFTLFLACLSVGLGDKGESLSSGAGVDHDGCVNRCEELKGKNVDEFAACKKGCGVNQRGSPRAEYEVCRLRCQVAERGVEQQRKCEQVCEERLREREQGRGEDVDEVERRDPEWEREEQRRREHEREERRRRERERERERGRGRRDENERDPKREQEERQRREQERRRREQEQRERERRGERDEEDDENQRDPDWRREQERREQERRRREQEQERRERQRRGGRDDEDENQRDPDWRREQKRREQEQERRERERRGGRDDEDENQRDPDWRREQERREQERRRREREQERREREHRGGRDVEDENQRDPDWRREQERRRREEEQREREWEREHGRRGREEQRSREDERRRHERQHGGRSRVNQVAIRRTEQEQSNNPYYFQEQRFQSRYRSDEGHWRVLERFSERSELLKGIKNQRLALLEARPHTFIVPHHLDAECVLLVVRGRATITTVVQEKRETRKESYNVESGDVMTIPAGTTLYLANQENEDLQIVKLVQPVNNPGEFKDYLSAGGESQAYYSVFSNDVLEAALNIPRDKLERIFKQRRERGGKIVRASQEQLRALSQRATSVRKGSRGVRAPIKLESQTPVYNNQYGQMFEACPDEFPQLRRTDVATSVVDIKQGGMMVPHFNSRATWVVFVSEGAGSFEMACPHIQSSQWQRGRREEERHWRREEEEEREERSGRFERVAGRLSEGGVLVIPAGHPIAIMASPNENLRLVGFGINAENNHRNFLAGRENIMNELDREAKELAFNVEGKQADEIFRSQRESFFTEGPEGGRRRSTERSPLLSILKLAGYF

[0275] SEQ ID NO: 24 (Apple, Malus domeslica):MVINSKAWLPFLLLVSSLFLAFSLSFTLAEQDTDQQCQQECKDFQSLPIQSTCLSRCKNMGPWSGPPVAGEMVWYSQSHGQECRQECEKQGTRVPLEHCQRQCMQQRKFKQCHEQCQQTIQSPEICQKICRQHIEGGQGEELQSYVSNHHELQQCQQRCQSQRGQKQHQCLQECQDQMRQHGHQQCQQRCQSQRGQKQHQCLQECQDQMRQQGQQYGQHQCQQRCQSQGGQKQHQCLQKFKDQTGQHGQQGQQGQQEQEREQMKIICQQHCEMQQGSGGGQQCQRQCEQQVEQLEKQFEQCHQRCQSQEHGQQQQCLSTCIQEIKDQQRRQQQGQGKGQGSGDNGVEDEDQNGKSRQRYDQCMESCSRQQQGQGEQEQCPRQCREQFEQEKGQYQQCKQGCERSSQHDDERRQCKEKCKQLREQQHQRGGGGCNEVEDDEALNGSGYGGAKERYEQCKQSCKSQLQSQGQQEQCPKQCKQQFEQEKQQFKQCKKGCEKQAQDDDQKKQCKLQCAQQGQQQQGGSTGGVHPNQYGQGEEEQMMGDQRNNPFYFPSQMFQSRFQSDEGSLQVLVRFGKSELLRGIKNYRLAIFEAMPNTFVLPHHCDAEAIFVVLNGQCTCTLLLKDRKESFNMEHGDVIRVRAGTTIYLTNNNNDEPLHIAKLIRSVNSPGRFEEFFPAGSGNPESYFSVFSNDILESAFSTPRKELEQGFRQQRGQQGGQGIVMRAPKEQLEALSQRASSARREGRRQSEGPFNLRQLKPVHSNNYGQLFEARPEEFSQFQDMDVSVSCIEMNQQTMMVPHFNSKATFLIYVVEGNVRVEMGCPHLASQMQGQETTEQQEQGEHSGRFMKVNAQLSPGDAFVIPAGHPVAFVTHSNNGNQNQNIRILGFGLNAQYSMRNFLAGQKDNIMLQMNREAKQLAFGQDMEKIFGKQQESYFVPAHKGRRGKSHPMSSILEFAGII

[0276] SEQ ID NO: 25 (Maize, Zea mays):MAAKIFSILMLLALSACVLDATIFPQYSQAPIAALLPPYLPSMTASVCENPTLQPYRLQQAIATSNLPLSPLLFQQSPALSLVQSLVQTIRAQQLQQLVLPLINQVALANLSPYSQQQQFLPFNQLSTLNLAAYLQQQLLPFSQLATAYSQQQQFLPFNQLAALNPAAYLQQQILLPFGQLATTNRASFLTQQQLLPFYQQFSANPATLLQLQQLLPFVQLALTNPAAFYQQHIIGGAIF

[0277] SEQ ID NO: 26 (Wheat, Triticum aestivum):MKTLLILTILAMAITIGTANIQVDPSGQVQWLQQQLVPQLQQPLSQQPQQTFPQPQQTFPHQPQQQVPQPQQPQQPFLQPQQPFPQQPQQPFPQTQQPQQPFPQQPQQPFPQTQQPQQPFPQQPQQPFPQTQQPQQPFPQLQQPQQPFPQPQQQLPQPQQPQQSFPQQQRPFIQPSLQQQLNPCKNILLQQSKPASLVSSLWSIIWPQSDCQVMRQQCCQQLAQIPQQLQCAAIHSVVHSIIMQQQQQQQQQQGIDIFLPLSQHEQVGQGSLVQGQGIIQPQQPAQLEAIRSLVLQTLPSMCNVYVPPECSIMRAPFASIVAGIGGQ

[0278] SEQ ID NO: 27 (Wheat, Triticum aestivum):MAKRLVLFAAVVIALVALTTAEGEASRQLQCERELQESSLEACRQVVDQQLAGRLPWSTGLQMRCCQQLRDVSAKCRSVAVSQVARQYEQTVVPPKGGSFYPGETTPLQQLQQGIFWGTSSQTVQGYYPGVTSPRQGSYYPGQASPQQPGQGQQPGKWQEPGQGQQWYYPTSLQQPGQGQQIGKGQQGYYPTSLQQPGQGQQGYYPTSLQHTGQRQQPVQGQQPEQGQQPGQWQQGYYPTSPQQLGQGQQPRQWQQSGQGQQGHYPTSLQQPGQGQQGHYLASQQQPGQGQQGHYPASQQQPGQGQQGHYPASQQQPGQGQQGHYPASQQEPGQGQQGQIPASQQQPGQGQQGHYPASLQQPGQGQQGHYPTSLQQLGQGQQTGQPGQKQQPGQGQQTGQGQQPEQEQQPGQGQQGYYPTSLQQPGQGQQQGQGQQGYYPTSLQQPGQGQQGHYPASLQQPGQGQPGQRQQPGQGQHPEQGKQPGQGQQGYYPTSPQQPGQGQQLGQGQQGYYPTSPQQPGQGQQPGQGQQGHCPTSPQQSGQAQQPGQGQQIGQVQQPGQGQQGYYPTSVQQPGQGQQSGQGQQSGQGHQPGQGQQSGQEQQGYDSPYHVSAEQQAASPMVAK AQQPATQLPTVCRMEGGDALSASQENUMERATED EMBODIMENTS

[0279] The following enumerated embodiments are representative of some aspects of the invention.Al. A gluten-free protein composition that forms gluten-like networks capable of promoting a volume rise of at least 15% or more in food products containing the protein composition, wherein the protein composition comprises one or more isolated and purified proteins from non-wheat sources.A2. The gluten-free protein composition of embodiment Al wherein food products containing the protein composition have a density of 1 g / cm3or lower.A3. The gluten-free protein composition of any one of embodiments Al or A2 wherein food products containing the protein composition contain at least 20% moisture after baking.A4. The gluten-free protein composition of any one of embodiments A1-A3, wherein the one or more isolated and purified proteins include plant proteins.A5. The gluten-free protein composition of any one of embodiments A1-A4, wherein at least one of the one or more isolated and purified proteins are selected from the plant families of the Faboideae, Panicoideae, Chloridoideae, Rosaceae, or Vitaceae.A6. The gluten-free protein composition of embodiment A5, wherein the Faboideae species are selected from the group of lupines, lentils, clovers, medics, alfalfa, ground nuts, peanuts, and hog peanut.A7. The gluten-free protein composition of embodiment A5, wherein the Panicoideae species are selected from the group of com, sugarcane, sorghum, fonio, and millets.A8. The gluten-free protein composition of embodiment A5, wherein the Chloridoideae species are selected from the group of finger millet and teff.A9. The gluten-free protein composition of embodiment A5, wherein the Rosaceae species are selected from the group of apples, pears, plums, cherries, almonds, and hawthorns.A10. The gluten-free protein composition of embodiment A5, wherein the Vitaceae species are selected from the group of grape vine, fox grape, and muscadine grape.Al l. The gluten-free protein composition of any one of embodiments A1-A10 wherein at least one of the one or more isolated and purified proteins is a seed protein.A12. The gluten-free protein composition of any one of embodiments A1-A4 wherein a first protein of the least one of the one or more isolated and purified proteins is a cysteine-rich protein.A13. The gluten-free protein composition of embodiment A12 wherein a second protein of the one or more isolated and purified proteins is a cysteine-rich protein.A14. The gluten-free protein composition of any one of embodiments A12-A13 wherein cysteine-rich protein is defined as a protein including at least two non-adjoining cysteine residues.A15. The gluten-free protein composition of any one of embodiments A1-A4, wherein at least one of the one or more isolated and purified proteins are selected from the group of an avenin, a canein, a coixin, conglutin, a conglycinin, a cupin, a dehydrin, an extensin, a glycinin, a kafirin, a late embryonic abundant (LEA) protein, a legumin, an oleosin, an osmotin, a prolamin, a pennisetin, a seed storage protein, a vicilin, a zein, and a starch synthase.A16. The gluten-free protein composition of any one of embodiments A1-A15, wherein at least one of the one or more isolated and purified proteins comprises a primary amino acid sequence that is conserved by 50% or more relative to any one of SEQ ID NO. 1-7.A17. The gluten-free protein composition of any one of embodiments A1-A16, wherein at least one of the one or more isolated and purified proteins are engineered protein variants or synthetic proteins.A18. The gluten-free protein composition of any one of embodiments A1-A17, wherein at least one of the one or more isolated and purified proteins are obtained from natural sources.A19. The gluten-free protein composition of any one of embodiments A1-A17, wherein at least one of the one or more isolated and purified proteins are produced synthetically.A20. The gluten-free protein composition of embodiment A 19, wherein the means of synthetic production are genetically modified plants, transgenic plants, or genome-engineered plants.A21. The gluten-free protein composition of embodiment A 19, wherein the means of synthetic production is recombinant expression in prokaryotic or eukaryotic hosts.A22. The gluten-free protein composition of any one of embodiments A1-A21 wherein at least one of the one or more isolated and purified proteins is heat-extracted.A23. The gluten-free protein composition of any one of embodiments A1-A22 wherein at least one of the one or more isolated and purified proteins is enzyme-extracted.A24. The gluten-free protein composition of any one of embodiments A1-A23, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 10%.A25. The gluten-free protein composition of any one of embodiments A1-A23, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 25%.A26. The gluten-free protein composition of any one of embodiments A1-A23, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 50%.A27. The gluten-free protein composition of any one of embodiments A1-A23, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 75%.A28. The gluten-free protein composition of any one of embodiments A1-A23, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 90%.A29. The gluten-free protein composition of any one of embodiments A1-A23, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 99%.A30. The gluten-free protein composition of any one of embodiments A1-A29, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 0.5% (w / w).A31. The gluten-free protein composition of any one of embodiments A1-A29, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 1% (w / w).A32. The gluten-free protein composition of any one of embodiments A1-A29, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 5% (w / w).A33. The gluten-free protein composition of any one of embodiments A1-A29, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 10% (w / w).A34. The gluten-free protein composition of any one of embodiments A1-A29, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 15% (w / w).A35. The gluten-free protein composition of any one of embodiments A1-A29, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 30% (w / w).A36. The gluten-free protein composition of any one of embodiments A1-A29, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 50% (w / w).A37. The gluten-free protein composition of any one of embodiments A1-A29, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 75% (w / w).A38. The gluten-free protein composition of any one of embodiments A1-A29, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 90% (w / w).A39. The gluten-free protein composition of any one of embodiments A1-A29, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 99% (w / w).A40. The gluten-free protein composition of any one of embodiments A1-A39, wherein the protein composition is used to prepare a food product.A41. The gluten-free protein composition of embodiment A40, wherein the food product is a baking product.A42. The gluten-free protein composition of any one of embodiments A40-A41, wherein the baking product is a flour, flour mix, baking mix, bread, bun, bagel, pastry, cake, pizza crust, pasta, noodle, or pizza.A43. The gluten-free protein composition of any one of embodiments A40-A42, wherein the baking products are leavened.A44. The gluten-free protein composition of embodiment A40-A43, wherein the leavened baking products are naturally leavened.A45. The gluten-free protein composition of embodiment A44, wherein a natural leavening agent is selected from the group of baker’s yeast, lactic acid bacteria cultures, yeast preferments, and sourdough starter cultures.A46. The gluten-free protein composition of any one of embodiments A40-A43, wherein the baking product is chemically leavened.A47. The gluten-free protein composition of embodiment A46, wherein a chemical leavening agent is selected from the group of natron, sodium bicarbonate, potassium bicarbonate, ammonium carbonate, ammonium bicarbonate, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminum sulfate, sodium aluminum phosphate, dicalcium phosphate dihydrate, dimagnesium phosphate, glucono-delta-lactone.A48. The gluten-free protein composition of embodiment A40, wherein the food product is a pasta or noodle.A49. The gluten-free protein composition of embodiment A40, wherein the food product is a snack food.A50. The gluten-free protein composition of embodiment A40, wherein the food product is a processed meat.A51. The gluten-free protein composition of embodiment A40, wherein the food product is a meat substitute.A52. The gluten-free protein composition of embodiment A40, wherein the food product is an alcoholic beverage.A53. The gluten-free protein composition of embodiment A40, wherein the food product is a sauce or condiment.A54. A gluten-free food product comprising:(a) one or more isolated and purified proteins from non- wheat sources that form gluten- like networks capable of promoting a volume rise of the food product of at least 15% or more;(b) and one or more food ingredients.A55. The gluten-free food product of embodiment A54 having a density of lg / cm3or lower.A56. The gluten-free food product of any one of embodiments A54 or A55 wherein food products containing the protein composition contain at least 20% moisture after baking.A57. The gluten-free food product of embodiment A54, wherein the one or more isolated and purified proteins are plant proteins.A58. The gluten-free food product of any one of embodiments A54-A57, wherein the one or more isolated and purified proteins are selected from the plant families of Faboideae, Panicoideae, Chloridoideae, Rosaceae, or Vitaceae.A59. The gluten-free food product of any one of embodiments A54-A58, wherein the Faboideae species are selected from the group of lupines, lentils, clovers, medics, alfalfa, ground nuts, peanuts, and hog peanut.A60. The gluten-free food product of any one of embodiments A54-A58, wherein the Panicoideae species are selected from the group of corn, sugarcane, sorghum, fonio, and millets.A61. The gluten-free food product of any one of embodiments A54-A58, wherein the Chloridoideae species are selected from the group of finger millet and teff.A62. The gluten-free food product of any one of embodiments A54-A58, wherein the Rosaceae species are selected from the group of apples, pears, plums, cherries, almonds, and hawthorns.A63. The gluten-free food product of any one of embodiments A54-A58, wherein the Vitaceae species are selected from the group of grape vine, fox grape, and muscadine grape.A64. The gluten-free food product of any one of embodiments A54-A58, wherein the one or more isolated and purified proteins are selected from the group of an avenin, a canein, a coixin, conglutin, a conglycinin, a cupin, a dehydrin, an extensin, a glycinin, a kafirin, a late embryonic abundant (LEA) protein, a legumin, an oleosin, an osmotin, a prolamin, a pennisetin, a seed storage protein, a vicilin, a zein, and a starch synthase.A65. The gluten-free food product of any one of embodiments A54-A64, wherein the isolated and purified proteins comprise a primary amino acid sequence that is conserved by 50% or more relative to any one of SEQ ID NO. 1-7; and one or more food ingredients.A66. The gluten-free food product of any one of embodiments A54-A65, wherein the one or more isolated and purified proteins are obtained from their natural sources.A67. The gluten-free food product of any one of embodiments A54-A65, wherein the one or more isolated and purified proteins are produced synthetically.A68. The gluten-free food product of embodiment A67, wherein the means of synthetic production are genetically modified plants.A69. The gluten-free food product of embodiment A67, wherein the means of synthetic production is recombinant expression in prokaryotic or eukaryotic hosts.A70. The gluten-free protein composition of any one of embodiments A54-A69 wherein at least one of the one or more isolated and purified proteins is heat-extracted.A71. The gluten-free protein composition of any one of embodiments A54-A69 wherein at least one of the one or more isolated and purified proteins is enzyme-extracted.A72. The gluten-free food product of any one of embodiments A54-A71, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 10%.A73. The gluten-free food product of any one of embodiments A54-A71, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 25%.A74. The gluten-free food product of any one of embodiments A54-A71, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 50%.A75. The gluten-free food product of any one of embodiments A54-A71, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 75%.A76. The gluten-free food product of any one of embodiments A54-A71, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 90%.A77. The gluten-free food product of any one of embodiments A54-A71, wherein the purity of the one or more isolated and purified proteins is equal to or greater than 99%.A78. The gluten-free food product of any one of embodiments A54-A77, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 0.5% (w / w).A79. The gluten-free food product of any one of embodiments A54-A77, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 1% (w / w).A80. The gluten-free food product of any one of embodiments A54-A77, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 5% (w / w).A81. The gluten-free food product of any one of embodiments A54-A77, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 10% (w / w).A82. The gluten-free food product of any one of embodiments A54-A77, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 15% (w / w).A83. The gluten-free food product of any one of embodiments A54-A77, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 30% (w / w).A84. The gluten-free food product of any one of embodiments A54-A77, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 50% (w / w).A85. The gluten-free food product of any one of embodiments A54-A77, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 75% (w / w).A86. The gluten-free food product of any one of embodiments A54-A77, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 90% (w / w).A87. The gluten-free food product of any one of embodiments A54-A77, wherein the concentration of the one or more isolated and purified proteins is equal to or greater than 99% (w / w).A88. The gluten-free food product of any one of embodiments A54-A87, wherein the food ingredients comprise one of more carbohydrates.A89. The gluten-free food product of any one of embodiments A54-A88, wherein the one or more carbohydrates are selected from the group of potato starch, com starch, gluten-free wheat starch, fonio starch, millet starch, mung bean starch, arrowroot starch, kuzu root starch, cassava starch, tapioca starch, xanthan gum, galactose, glucose, sucrose, lactose, maltose, ribose, trehalose, fructose, agave nectar, brown rice syrup, corn syrup, coconut sugar, maple syrup, malt sugar, sugarbeet, and any pre-gelatinized or otherwise modified form of these carbohydrates.A90. The gluten-free food product of any one of embodiments A54-A89, wherein the one or more carbohydrates are provided in the form of a pre-gelatinized, gluten-free cereal flour selected from the group of fonio flour, millet flour, rice flour, teff flour, sorghum flour, oat flour, quinoa flour, amaranth flour, and buckwheat flour.A91. The gluten-free food product of any one of embodiments A54-A90, wherein the one or more food ingredients further comprises one or more food additives.A92. The gluten-free food product of any one of embodiments A54-A91, wherein the one or more food additives are sodium chloride, potassium chloride, calcium chloride, sodium metabisulfite, calcium sulfate, L-cysteine, ascorbic acid, citric acid, tartaric acid, hydrochloric acid, and sodium hydroxide.A93. The gluten-free food product of any one of embodiments A54-A92, wherein the one or more food ingredients further comprises one or more enzymes.A94. The gluten-free food product of any one of embodiments A54-A93, wherein the one or more enzymes are selected from the group of amylase, pectinase, lipase, protease, cellulase, maltase, oxidase, and transglutaminase.A95. The gluten-free food product of any one of embodiments A54-A94, wherein the one or more food ingredients further comprises one or more lipids.A96. The gluten-free food product of any one of embodiments A54-A95, wherein the one or more lipids are selected from the group of oleic acid, lauric acid, palmitic acid, linoleic acid, alpha-linoleic acid, coconut milk, coconut oil, palm kernel oil, palm oil, laurel oil, pecan oil, canola oil, peanut oil, macadamia oil, sunflower oil, grape seed oil, sesame oil, sea buckthorn oil, karuka oil, nutmeg oil, soybean oil, cocoa butter, olive oil, salicomia oil, safflower oil, primrose oil, melon seed oil, artichoke oil, hemp oil, wheat germ oil, cottonseed oil, corn oil, walnut oil, rice bran oil, argan oil, pistachio oil, flax oil, hemp seed oil, lingonberry oil, and camelina oil.A97. The gluten-free food product of any one of embodiments A54-A96, wherein the one or more food ingredients further comprises one or more fibers.A98. The gluten-free food product of any one of embodiments A54-A97, wherein the one or more fibers belong to the group of psyllium husks, chicory fibers, oat fibers, inulin, cellulose, and resistant starches.A99. The gluten-free food product of any one of embodiments A54-A98, wherein the one or more food ingredients are selected from the group of water, milk, buttermilk, butter, margarine, and eggs.A100. The gluten-free food product of any one of embodiments A54-A99, wherein the one or more food ingredients are selected from the group of nuts, seeds, olives, cheese, chocolate, vanilla extract, almond extract, rum extract, citrus zest, dried fruits, candied fruits, herbs, and spices.A101. The gluten-free food product of any one of embodiments A54-A100, wherein the food product is a dry flour or a wet dough.A102. The gluten-free food product of embodiment A101, wherein the food product is used to prepare finished baking products.A103. The gluten-free food product of any one of embodiments A101-A102, wherein the baking products are leavened.A104. The gluten-free food product of any one of embodiments A101-A103, wherein the baking product is naturally leavened.A 105. The gluten-free food product of embodiment A 104, wherein a natural leavening agent is selected from the group of baker’s yeast, lactic acid bacteria cultures, yeast pre-ferments, sourdough starter cultures.A106. The gluten-free food product of any one of embodiments A101-A103, wherein the baking product is chemically leavened.A107. The gl...

Claims

CLAIMSWhat is claimed is:

1. A gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from: a) a plant of the family Fabaceae; b) a plant of the family Papaveraceae; c) a plant of the family Amaranthaceae; d) a plant of the family Rosaceae; e) a plant of the family Vitaceae; f) a plant of the family Solanaceae; g) a plant of the subfamily Chloridoideae; h) a plant of the tribe Paniceae; i) a plant of the genus Digitaria', j) a plant of the genus Panicum; k) a plant of the genus Saccharum; l) a plant of the genus Setaria; m) a plant of the genus Sorghum; n) a plant of the genus Papaver; o) a plant of the genus Punica; p) a hemp plant; q) a plant of the genus Cucurbita; or r) any combination of (a)-(q).

2. The gluten-free protein composition of claim 1, wherein the plant of the family Fabaceae is selected from the group consisting of lupines, lentils, clovers, medics, alfalfa (Medicago sativa), ground nuts, peanuts, and hog peanut.

3. The gluten-free protein composition of claim 1 or 2, wherein the plant of the genus Papaver is selected from the group consisting of Papaver somniferum, Papaver rhoeas, Papaver nudicaule, Papaver orientale, Papaver califomicum, Papaver argemone, Papaver spicatum, and Papaver glaucum.

4. The gluten-free protein composition of any one of claims 1-3, wherein the plant of the family Amaranthaceae is selected from the group consisting of beets, quinoa(Chenopodium quinoa), white goosefoot (Chenopodim album), canihua (Chenopodium pallidicaule), and pitseed goosefoot (Chenopodium berlandieri).

5. The gluten-free protein composition of any one of claims 1-4, wherein the plant of the family Rosaceae is selected from the group consisting of apples (Malus domestica), pears, plums, cherries, almonds, and hawthorns.

6. The gluten-free protein composition of any one of claims 1-5, wherein the plant of the family Vitaceae is selected from the group consisting of grape vine, fox grape, and muscadine grape.

7. The gluten-free protein composition of any one of claims 1-6, wherein the plant of the family Solanaceae is a plant of the genus Capsicum.

8. The gluten-free protein composition of claim 7, wherein the plant of the genus Capsicum is selected from the group consisting of Capsicum chinense and Capsicum annum.

9. The gluten-free protein composition of any one of claims 1-6, wherein the plant of the family Solanaceae is a plant of the genus Solanum.

10. The gluten-free protein composition of claim 9, wherein the plant of the genus Solanum is selected from the group consisting of tomato (Solanum lycopersicum), potato (Solanum tuberosum), and eggplant (Solanum melongena).

11. The gluten-free protein composition of any one of claims 1-10, wherein the plant of the subfamily Chloridoideae is selected from the group consisting of finger millet and teff.

12. The gluten-free protein composition of any one of claims 1-11, wherein the plant of the tribe Paniceae is a plant of the genus Digitaria.

13. The gluten-free protein composition of any one of claims 1-12, wherein the plant of the genus Digitaria is selected from the group consisting of white fonio (Digitaria exilis), black fonio (Digitaria iburua), Polish millet (Digitaria sanguinalis), and Digitaria compacta.

14. The gluten-free protein composition of any one of claims 1-13, wherein the plant of the tribe Paniceae is a plant of the genus Setaria selected from the group consisting of foxtail millet (Setaria ilalica), yellow foxtail (Setaria pumila), green foxtail (Setaria viridis), palmgrass (Setaria palmifolia), and marsh bristlegrass (Setaria parviflora).

15. The gluten-free protein composition of any one of claims 1-14, wherein the plant of the genus Panicum is millet (Panicum miliaceum), Hall’s panicgrass (Panicum hallii), or switchgrass.

16. The gluten-free protein composition of any one of claims 1-15, wherein the plant of the genus Saccharum is sugarcane.

17. The gluten-free protein composition of any one of claims 1-16, wherein the plant of the genus Sorghum is Sorghum bicolor.

18. The gluten-free protein composition of any one of claims 1-17, wherein the plant of the genus Punica is pomegranate (Punica granalum).

19. The gluten-free protein composition of any one of claims 1-18, wherein the plant of the genus Cucurbita is winter squash (Cucurbita maxima).

20. The gluten-free protein composition of any one of claims 1-19, wherein the one or more gluten-like proteins are present in an amount of at least about 5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS).

21. A gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from a plant of the genus Digitaria.

22. The gluten-free protein composition of claim 21, wherein the plant of the genus Digitaria is selected from the group consisting of white fonio (Digitaria exilis). black fonio (Digitaria iburua), Polish millet (Digitaria sanguinalis), and Digitaria compacta.

23. The gluten-free protein composition of claim 21, wherein the plant of the genus Digitaria is white fonio (Digitaria exilis).

24. The gluten-free protein composition of any one of claims 21-23, wherein the composition comprises native starch from the plant of the genus Digitaria in an amount of less than 20% w / w.

25. The gluten-free protein composition of any one of claims 21-24, wherein the composition comprises modified starch from the plant of the genus Digitaria in an amount of no more than 90%, 85%, 80%, 75%, 70%, 65%, or 60% w / w.

26. The gluten-free protein composition of any one of claims 21-25, comprising: a) total protein in an amount of between about 10% and about 40% w / w; b) starch from the plant of the genus Digitaria in an amount of between about 60% and about 90% w / w; and c) fat and ash in an amount of less than about 2% w / w.

27. The gluten-free protein composition of any one of claims 22-26, comprising: a) total protein in an amount of between about 15% and 30% w / w; b) starch from the plant of the genus Digitaria in an amount of between about 75% and about 85%; and c) fat and ash in an amount of less than about 1%.

28. The gluten-free protein composition of any one of claims 26 or 27, wherein the starch from the plant of the genus Digitaria is modified starch or a combination of modified and native starch.

29. The gluten-free protein composition of any one of claims 21-28, wherein the one or more gluten-like proteins is present in an amount of at least about 5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS).

30. The gluten-free protein composition of any one of claims 21-28, wherein the one or more gluten-like proteins is present in an amount of between about 5% and about 15% of the total peptides detectable in the gluten-free protein composition as determined by data- independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS).

31. The gluten-free protein composition of any one of claims 21-30, wherein at least one of the isolated or enriched gluten-like proteins comprises a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 2-8, or a fragment thereof comprising at least 20 consecutive amino acids of any one of SEQ ID NOs: 2-8.

32. The gluten-free composition of any one of claims 21-30, wherein the gluten-like proteins comprise: a) a gluten-like protein having a primary amino acid sequence having at least at least80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 2, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 2, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DI A) liquid chromatography tandem mass spectrometry (LC-MS / MS), b) a gluten-like protein having a primary amino acid sequence having at least at least80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 3, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 3, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DI A) liquid chromatography tandem mass spectrometry (LC-MS / MS), c) a gluten-like protein having a primary amino acid sequence having at least at least80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 4, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 4, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DI A) liquid chromatography tandem mass spectrometry (LC-MS / MS), d) a gluten-like protein having a primary amino acid sequence having at least at least80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 5, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 5, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determinedby data-independent (DI A) liquid chromatography tandem mass spectrometry (LC-MS / MS), optionally in an amount of between about 0.5% and about 2.5%; e) a gluten-like protein having a primary amino acid sequence having at least at least80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 6, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 6, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 1% and about 4%; f) a gluten-like protein having a primary amino acid sequence having at least at least80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 7, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 7, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 3.5% and about 8%; and / or g) a gluten-like protein having a primary amino acid sequence having at least at least80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 8, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 8, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 2% and about 9%.

33. The gluten-free protein composition of any one of claims 21-32, consisting essentially of material from the plant of the genus Digitaria.

34. A gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from a plant of the genus Papaver.

35. The gluten-free protein composition of claim 34, wherein the plant of the genus Papaver is selected from the group consisting of Papaver somniferum, Papaver rhoeas, Papaver nudicaule, Papaver orientale, Papaver califomicum, Papaver argemone, Papaver spicatum, and Papaver glaucum.

36. The gluten-free protein composition of claim 34, wherein the plant of the genus Papaver is Papaver somniferum.

37. The gluten-free protein composition of any one of claims 34-36, comprising total protein in an amount of between about 10% and about 40% w / w.

38. The gluten-free protein composition of claim 37, wherein the gluten-free protein composition comprises: a) total protein in an amount of between about 10% and about 40% w / w; b) fat in an amount of between about 5% and about 40% w / w; and c) carbohydrates and ash in an amount of about 20% and about 85% w / w.

39. The gluten-free protein composition of any one of claims 34-38, wherein the one or more gluten-like proteins is present in an amount of at least about 5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS).

40. The gluten-free protein composition of any one of claims 34-38, wherein the one or more gluten-like proteins is present in an amount of between about 5% and about 15% of the total peptides detectable in the gluten-free protein composition as determined by data- independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS).

41. The gluten-free protein composition of any one of claims 34-40, wherein at least one of the isolated or enriched gluten-like proteins comprises a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 12-16, or a fragment thereof comprising at least 20 consecutive amino acids of any one of SEQ ID NOs: 12- 16.

42. The gluten-free protein composition of claim any one of claims 34-41, wherein the gluten-like proteins comprise: a) a gluten-like protein having a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 12, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 12, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS), optionally in an amount of between about 2.5% and about 6.5%;b) a gluten-like protein having a primary amino acid sequence having at least at least80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 13, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 13, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 0.5% and about 1.5%; and / or c) a gluten-like protein having a primary amino acid sequence having at least at least80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of SEQ ID NO: 14, or a fragment thereof comprising at least 20 consecutive amino acids of SEQ ID NO: 14, in an amount of at least 0.5% of the total peptides detectable in the gluten-free protein composition as determined by DIA LC-MS / MS, optionally in an amount of between about 1% and about 3.5%.

43. The gluten-free protein composition of any one of claims 34-42, consisting essentially of material from the plant of the genus Papaver.

44. A gluten-free protein composition comprising the gluten-free protein composition of any one of claims 21-33 in combination with the gluten-free protein composition of any one of claims 34-43.

45. The gluten-free protein composition of any one of claims 1-44, wherein at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) more than 5 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.5 and about1.5 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about5.5 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.6 and about1.7 as measured by inverse weight distance;g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about1.7 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.6 and about1.7 as measured by inverse weight distance; or i) any combination of (a)-(h), optionally wherein each gluten-like protein comprises any one of (a)-(h) or any combination of (a) -(h).

46. The gluten-free protein composition of any one of claims 1-44, wherein at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 5 and 45 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.8 and about1.1 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about5.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.8 and about1.4 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about1.6 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.7 and about1.7 as measured by inverse weight distance; or i) any combination of (a)-(h), optionally wherein each gluten-like protein comprises any one of (a)-(h) or any combination of (a) -(h).

47. The gluten-free protein composition of any one of claims 1-44, wherein at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 35% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 6 and 20 cysteine (C) residues;c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 15% and about 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.9 and about1.1 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about3.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.8 and about1.4 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about1.6 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.9 and about1.7 as measured by inverse weight distance; or i) any combination of (a)-(h), optionally wherein each gluten-like protein comprises any one of (a)-(h) or any combination of (a) -(h), further optionally wherein at least one of the gluten-like proteins is from a plant of the genus Digitaria.

48. The gluten-free protein composition of any one of claims 1-44, wherein at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 5 and 45 cysteine residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 25%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.8 and about1.1 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 2.0 and about5.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.9 and about1.3 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about1.5 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.7 and about1.3 as measured by inverse weight distance; ori) any combination of (a)-(h), optionally wherein each gluten-like protein comprises any one of (a)-(h) or any combination of (a) -(h), further optionally wherein at least one of the gluten-like proteins is from a plant of the genus Papaver.

49. A gluten-free protein composition that forms gluten-like networks, comprising one or more isolated or enriched gluten-like proteins from non- wheat sources, each isolated or enriched gluten-like protein comprising an amino acid sequence having: a) a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) more than 5 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.5 and about1.5 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about5.5 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.6 and about1.7 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about1.7 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.6 and about1.7 as measured by inverse weight distance; or i) any combination of (a)-(h).

50. The gluten-free protein composition of claim 49, wherein at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 5 and 45 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.8 and about1.1 as measured by inverse weight distance;e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about5.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.8 and about1.4 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about1.6 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.7 and about1.7 as measured by inverse weight distance; or i) any combination of (a)-(h).

51. The gluten-free protein composition of claim 49 or 50, wherein at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 35% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 6 and 20 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 15% and about 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.9 and about1.1 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 0.7 and about3.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.8 and about1.4 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about1.6 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.9 and about1.7 as measured by inverse weight distance; or i) any combination of (a)-(h).

52. The gluten-free protein composition of any one of claims 49-51, wherein at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least about 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) between 5 and 45 cysteine residues;c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between about 10% and about 25%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.8 and about1.1 as measured by inverse weight distance; e) a clustering of glutamine (Q) and cysteine (C) residues of between about 2.0 and about5.3 as measured by inverse weight distance; f) a clustering of leucine (L) and methionine (M) residues of between about 0.9 and about1.3 as measured by inverse weight distance; g) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about1.5 as measured by inverse weight distance; h) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.7 and about1.3 as measured by inverse weight distance; or i) any combination of (a)-(h).

53. The gluten-free protein composition of any one of claims 49-52, wherein each gluten-like isolated or enriched gluten-like protein comprises an amino acid sequence having at least one of (a)-(h) or any combination of (a)-(h).

54. The gluten-free protein composition of any one of claims 49-52, wherein at least one gluten-like isolated or enriched gluten-like protein comprises an amino acid sequence having all of (a)-(h).

55. The gluten-free protein composition of any one of claims 49-53, wherein each gluten-like isolated or enriched gluten-like protein comprises an amino acid sequence having all of (a)-(h).

56. The gluten-free protein composition of claim 49, wherein at least one of the isolated or enriched gluten-like proteins comprises an amino acid sequence having: a) a disorder score of at least 30% as measured by a disorder prediction algorithm or a biophysical measurement of disorder; b) more than 5 cysteine (C) residues; c) a fraction of valine (V), leucine (L), isoleucine (I) and methionine (M) residues between 10% and 28%; d) a clustering of tyrosine (Y) and cysteine (C) residues of between about 0.5 and about1.5 as measured by inverse weight distance;e) a clustering of leucine (L) and methionine (M) residues of between about 0.6 and about 1.7 as measured by inverse weight distance; f) a clustering of leucine (L) and isoleucine (I) residues of between about 0.6 and about1.7 as measured by inverse weight distance; g) a clustering of leucine (L) and tyrosine (Y) residues of between about 0.6 and about1.7 as measured by inverse weight distance; or h) any combination of (a)-(g).

57. The gluten-free protein composition of any one of claims 49-56, wherein the one or more isolated or enriched gluten-like proteins comprise plant proteins.

58. The gluten-free protein composition of claim 57, wherein the one or more plant proteins comprise proteins from: a) a plant of the family Fabaceae; b) a plant of the family Papaveraceae; c) a plant of the family Amaranthaceae; d) a plant of the family Rosaceae; e) a plant of the family Vitaceae; f) a plant of the family Solanaceae; g) a plant of the family Lythraceae; h) a plant of the family Cannabaceae; i) a plant of the family Cucurbitaceae; j) a plant of the subfamily Chloridoideae; k) a plant of the subfamily Panicoideae; or l) any combination of (a)-(k).

59. The gluten-free protein composition of claim 58, wherein the plant of the family Fabaceae is selected from the group consisting of lupines, lentils, clovers, medics, alfalfa (Medicago sativa), ground nuts, peanuts, and hog peanut.

60. The gluten-free protein composition of claim 58 or 59, wherein the plant of the family Papaveraceae is a plant of the genus Papver, optionally wherein the plant of the genus Papaver is selected from the group consisting of Papaver somniferum, Papaver rhoeas, Papaver nudicaule, Papaver orientale, Papaver califomicum, Papaver argemone,Papaver spicatum, and Papaver glaucum.

61. The gluten-free protein composition of any one of claims 58-60, wherein the plant of the family Amaranthaceae is selected from the group consisting of beets, quinoa (Chenopodium quinoa), white goosefoot (Chenopodim album), canihua (Chenopodium pallidicaule), and pitseed goosefoot (Chenopodium berlandieri).

62. The gluten-free protein composition of any one of claims 58-61, wherein the plant of the family Rosaceae is selected from the group consisting of apples (Malus domestica), pears, plums, cherries, almonds, and hawthorns.

63. The gluten-free protein composition of any one of claims 58-62, wherein the plant of the family Vitaceae is selected from the group consisting of grape vine, fox grape, and muscadine grape.

64. The gluten-free protein composition of any one of claims 58-63, wherein the plant of the family Solanaceae is a plant of the genus Capsicum, optionally wherein the plant of the genus Capsicum is selected from the group consisting of Capsicum chinense and Capsicum annum.

65. The gluten-free protein composition of any one of claims 58-64, wherein the plant of the family Solanaceae is a plant of the genus Solanum, optionally wherein the plant of the genus Solanum is selected from the group consisting of tomato (Solanum ly coper sicum), potato (Solanum tuberosum), and eggplant (Solanum melongena).

66. The gluten-free protein composition of any one of claims 58-65, wherein the plant of the family Lythraceae is a plant of the genus Punica, optionally wherein the plant of the genus Punica is pomegranate (Punica granatum).

67. The gluten-free protein composition of any one of claims 58-66, wherein the plant of the family Cannabaceae is a hemp plant (Cannabis sativa).

68. The gluten-free protein composition of any one of claims 58-67, wherein the plant of the family Cucurbitaceae is a plant of the genus Cucurbita, optionally wherein the plant of the genus Cucurbita is winter squash (Cucurbita maxima).

69. The gluten-free protein composition of any one of claims 58-68, wherein the plant of the subfamily Chloridoideae is selected from the group consisting of finger millet and teff.

70. The gluten-free protein composition of any one of claims 58-68, wherein the plant of the subfamily Panicoideae is selected from the group consisting of: a) a plant of the tribe Paniceae; b) a plant of the genus Digitaria', c) a plant of the genus Panicum', d) a plant of the genus Setaria e) a plant of the genus Saccharum; and f) a plant of the genus Sorghum.

71. The gluten-free protein composition of claim 70, wherein the plant of the subfamily Panicoideae is selected from the group consisting of com, sugarcane, sorghum, fonio, and millets.

72. The gluten-free protein composition of claim 70, wherein the plant of the tribe Paniceae is a plant of the genus Digitaria.

73. The gluten-free protein composition of claim 70 or 72, wherein the plant of the genus Digitaria is selected from the group consisting of white fonio (Digitaria exilis), black fonio (Digitaria iburua). Polish millet (Digitaria sanguinalis), and Digitaria compacta.

74. The gluten-free protein composition of claim 70, wherein the plant of the tribe Paniceae is a plant of the genus Setaria selected from the group consisting of foxtail millet (Setaria ilalica), yellow foxtail (Setaria pumil ), green foxtail (Setaria viridis), palmgrass (Setaria palmifolid), and marsh bristlegrass (Setaria parviflora).

75. The gluten-free protein composition of claim 70, wherein the plant of the genus Panicum is proso millet, Hall’s panicgrass, or switchgrass.

76. The gluten-free protein composition of claim 70, wherein the plant of the genus Saccharum is sugarcane.

77. The gluten-free protein composition of claim 70, wherein the plant of the genus Sorghum is Sorghum bicolor.

78. The gluten-free protein composition of any one of claims 1-77, wherein at least one of the one or more isolated or enriched gluten-like proteins is a seed protein.

79. The gluten-free protein composition of any one of claims 1-78, wherein at least one of the one or more isolated or enriched gluten-like proteins are selected from the group consisting of an avenin, a canein, a coixin, conglutin, a conglycinin, a cupin, a dehydrin, an extensin, a glycinin, a kafirin, a late embryonic abundant (LEA) protein, a legumin, a lipid transfer protein, an oleosin, an osmotin, a prolamin, a pennisetin, a seed storage protein, a vicilin, and a starch synthase.

80. The gluten-free protein composition of any one of claims 1-79, wherein at least one of the isolated or enriched gluten-like proteins comprises a primary amino acid sequence having at least at least 80%, at least 90%, at least 95%, or 100% sequence identity or similarity to the amino acid sequence of any one of SEQ ID NOs: 1-24, or a fragment thereof comprising at least 20 consecutive amino acids of any one of SEQ ID NOs: 1-24.

81. The gluten-free protein composition of any one of claims 1-80, wherein at least one of the isolated or enriched gluten-like proteins are engineered protein variants, synthetic proteins, or recombinantly produced proteins.

82. The gluten-free protein composition of any one of claims 1-81, wherein the gluten-free protein composition comprises total protein in an amount of between about 10% and about 90% w / w.

83. The gluten-free protein composition of claim 82, wherein the gluten-free protein composition comprises total protein in an amount of between about 15% and about 30% w / w.

84. The gluten-free protein composition of any one of claims 1-83, comprising: a) total protein in an amount of between about 5% and about 90% w / w; and b) carbohydrates, fat, and ash in an amount of between about 5% and about 95% w / w.

85. The gluten-free protein composition of any one of claims 1-84, comprising: a) total protein in an amount of between about 15% and 85% w / w; and b) carbohydrates, fat, and ash in an amount of between about 15% and about 85% w / w.

86. The gluten-free protein composition of any one of claims 87 or 88, wherein the carbohydrates are modified carbohydrates.

87. The gluten-free protein composition of any one of claims 1-86, comprising: a) total protein in an amount of between about 15% and 30% w / w; and b) carbohydrates, fat, and ash in an amount of between about 60% and about 85% w / w.

88. The gluten-free protein composition of any one of claims 1-87, wherein the fraction of the one or more isolated or enriched gluten-like proteins is at least 0.5%, at least 1%, at least 2%, at least 3%, at least 4%, at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, or at least 99% of the total protein in the gluten-free protein composition.

89. The gluten-free protein composition of any one of claims 1-88, wherein the fraction of each of the one or more isolated or enriched gluten-like proteins is at least 0.1%, at least 0.5%, at least 1%, at least 2%, at least 3%, at least 4%, at least 5%, at least 10%, at least 20%, at least 30%, or at least 40% of the total protein in the gluten-free protein composition.

90. The gluten-free protein composition of any one of claims 1-89, wherein the fraction of the one or more isolated or enriched gluten-like proteins is between about 0.5% and about 15% of the total protein in the gluten-free protein composition.

91. The gluten-free protein composition of any one of claims 1-90, wherein the fraction of each of the one or more isolated or enriched gluten-like proteins is between about 0.1% and about 15% of the total protein in the gluten-free protein composition.

92. The gluten-free protein composition of any one of claims 1-91, wherein the one or more gluten-like proteins is present in an amount of at least about 1%, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about 10%, or at least about 15% of the total peptides detectable in the gluten-free protein composition as determinedby data-independent (DI A) liquid chromatography tandem mass spectrometry (LC- MS / MS).

93. The gluten-free protein composition of any one of claims 1-92, wherein the one or more gluten-like proteins is present in an amount of between about 1% and about 15% of the total peptides detectable in the gluten-free protein composition as determined by data- independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS).

94. The gluten-free protein composition of any one of claims 1-93, wherein each of the one or more gluten-like proteins is present in an amount of at least about 0.5%, at least about 1%, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about 10%, or at least about 15% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC-MS / MS).

95. The gluten-free protein composition of any one of claims 1-94, wherein each of the one or more gluten-like proteins is present in an amount of between about 0.5% and about 15% of the total peptides detectable in the gluten-free protein composition as determined by data-independent (DIA) liquid chromatography tandem mass spectrometry (LC- MS / MS).

96. The gluten-free protein composition of any one of claims 1-95, wherein the gluten-free protein composition does not comprise one or more additives selected from the group consisting of psyllium, guar gum, xanthan gum, and cellulose gum.

97. The gluten-free protein composition of any one of claims 1-96, wherein the gluten-free protein composition has no detectable amount of one or more additives selected from the group consisting of psyllium, guar gum, xanthan gum, and cellulose gum.

98. The gluten-free protein composition of any one of claims 1-97, wherein the gluten-free protein composition comprises psyllium, guar gum, xanthan gum, cellulose gum, or any combination thereof each independently in an amount of no greater than about 1% w / w.

99. A food product comprising the gluten-free protein composition of any one of claims 1- 98.

100. The food product of claim 99, wherein the food product comprises the gluten-free protein composition in an amount of at least 0.5%, 1%, 2%, 5%, 10%, 15%, 30%, 50%, 75%, 90%, or 99% w / w by total weight of the food product.

101. The food product of claim 99, wherein the food product comprises the gluten-free protein composition in an amount of between about 1% and about 25% w / w, between about 5% and about 20% w / w, between about 5% and about 15%, between about 5% and about 10% w / w, or between about 10% and about 15% w / w by total weight of the food product.

102. The food product of any one of claims 99-101, wherein the food product comprises the one or more isolated or enriched gluten-like proteins in an amount of between about 1% and about 25% w / w, between about 5% and about 20% w / w, between about 5% and about 15%, between about 5% and about 10% w / w, or between about 10% and about 15% w / w by total weight of the food product.

103. The food product of any one of claims 99-102, wherein the food product is a flour, a flour mix, or a baking mix.

104. The food product of claim 99-102, wherein the food product is a dough.

105. The food product of claim 104, wherein the dough comprises a leavening agent.

106. The food product of claim 105, wherein dough product has a volume rise of at least 100% upon leavening.

107. The food product of claim 106, wherein the dough comprises yeast, a sourdough starter culture, or a combination thereof and has a volume rise of at least about 100% when incubated for about Ih to about 4h at a temperature between about 20°C and about 35°C.

108. The food product of any one of claims 105-107, wherein the volume of the dough is at least 1.5-fold, at least 2-fold, at least 2.5-fold, or at least 3-fold larger after leavening as compared to the volume of the dough prior to leavening.

109. The food product of any one of claims 105-108, wherein the dough has increased volume rise, reduced firmness, increased springiness, increased cohesiveness, decreasedgumminess, increased elasticity, increased gas retention, or any combination thereof as compared to a control dough.

110. The food product of claim 109, wherein the control dough is a dough made from fonio flour, millet flour, sorghum flour, maize flour, or rice flour.

111. The food product of claim 109, wherein the control dough comprises substantially the same ingredients as the food product except that it lacks the one or more isolated or enriched gluten-like proteins.

112. The food product of any one of claims 99-102, wherein food product is a baked food product.

113. The food product of claim 112, wherein the baked food product is bread, a bun, a bagel, a pastry, a cake, a pizza crust, pasta, a noodle, or a pizza.

114. The food product of claim 112, wherein the baked food product is bread.

115. The food product of any one of claims 112-114, having a density of 1 g / cm3or lower.

116. The food product of claim 115, having a density of 0.35 g / cm3or lower.

117. The food product of any one of claims 112- 116, wherein the baked food product is leavened.

118. The food product of claim 117, wherein the leavened baked food product is naturally leavened.

119. The food product of claim 118, wherein the leavened baked food product comprises a natural leavening agent selected from the group consisting of baker’s yeast, a lactic acid bacteria culture, a yeast pre-ferment, and a sourdough starter culture.

120. The food product of claim 119, wherein the leavened baked food product is chemically leavened.

121. The food product of claim 120, wherein the leavened baking product comprises a chemical leavening agent selected from the group consisting of natron, sodium bicarbonate, potassium bicarbonate, ammonium carbonate, ammonium bicarbonate, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminum sulfate, sodium aluminum phosphate, dicalcium phosphate dihydrate, dimagnesium phosphate, glucono- delta-lactone.

122. The food product of any one of claims 117-121, wherein the leavened baked food product has a volume rise of at least 100% upon leavening and baking.

123. The food product of claim 122, wherein the leavened baked food product comprises yeast, a sourdough starter culture, or both and has a volume rise of at least about 100% when incubated from about Ih to about 4h at a temperature between about 20°C and about 35°C and baked.

124. The food product of any one of claims 117-123, wherein the volume of leavened baked food product is at least 1.5-fold, at least 2-fold, at least 2.5-fold, or at least 3-fold larger after baking as compared to the volume of the dough prior to leavening and baking.

125. The food product of any one of claims 112-124, wherein the baked food product has a moisture content of at least 20% after baking.

126. The food product of claim 125, wherein the baked food product has a moisture content of between 25% and 40% after baking.

127. The food product of any one of claims 112-126, wherein the baked food product has an oven spring volume increase of at least 15% upon baking.

128. The food product of any one of claims 112-127, wherein the baked food product has a hardness of between about 5 N and about 20 N immediately after baking and cooling, as measured by a sclerometer.

129. The food product of any one of claims 112-128, wherein the baked food product has a hardness of between about 10 N and about 25 N about 16 hours after baking and cooling, as measured by a sclerometer.

130. The food product of any one of claims 152-129, wherein the baked food product has increased volume rise after leavening and baking, increased gas retention, increased moisture retention, reduced staling, or any combination thereof as compared to a control baked food product.

131. The food product of claim 130, wherein the control baked food product is made from fonio flour, millet flour, sorghum flour, maize flour, or rice flour.

132. The food product of claim 130, wherein the control baked food product comprises substantially the same ingredients as the baked food product except that it lacks the one or more isolated or enriched gluten-like proteins.

133. The food product of any one of claims 99-102, wherein the food product is a pasta or noodle.

134. The food product of claim 133, wherein the pasta or noodle has increased chewiness, increased dough stability, increased moisture retention, or any combination thereof as compared to a control pasta or noodle.

135. The food product of claim 134, wherein the control pasta or noodle is made from fonio flour, millet flour, sorghum flour, maize flour, or rice flour.

136. The food product of claim 134, wherein the control pasta or noodle comprises substantially the same ingredients as the food product except that it lacks the one or more isolated or enriched gluten-like proteins.

137. The food product of any one of claims 99-102, wherein the food product is a snack food.

138. The food product of any one of claims 99-102, wherein the food product is a processed meat.

139. The food product of any one of claims 99-102, wherein the food product is a meat substitute.

140. The food product of any one of claims 99-102, wherein the food product is a sauce or condiment.

141. The food product of any one of claims 99-140, wherein the food product comprises wheat gluten in an amount of less than 20 parts per million.

142. The food product of any one of claims 99-141, wherein the food product is free of wheat gluten.

143. The food product of any one of claims 99-142, wherein the food product comprises one or more carbohydrates.

144. The food product of claim 143, wherein the one or more carbohydrates comprise potato starch, sweet potato starch, com starch, gluten-free wheat starch, fonio starch, millet starch, mung bean starch, arrowroot starch, kuzu root starch, cassava starch, tapioca starch, galactose, glucose, sucrose, lactose, maltose, ribose, trehalose, fructose, agave nectar, brown rice syrup, corn syrup, coconut sugar, maple syrup, malt sugar, or sugarbeet, or any pre-gelatinized or otherwise modified form thereof, or any combination thereof.

145. The food product of claim 143 or 144, wherein the food product comprises a gluten-free cereal flour selected from the group consisting of alfalfa flour, fonio flour, millet flour, rice flour, teff flour, sorghum flour, oat flour, quinoa flour, amaranth flour, and buckwheat flour.

146. The food product of claim 145, wherein the gluten-free cereal flour is pre-gelatinized.

147. The food product of any one of claims 99-146, wherein the food product further comprises one or more food additives.

148. The food product of claim 147, wherein the one or more food additives comprise sodium chloride, potassium chloride, calcium chloride, sodium sulfite, sodium metabisulfite, calcium sulfate, L-cysteine, ascorbic acid, citric acid, tartaric acid, hydrochloric acid, sodium hydroxide, or any combination thereof.

149. The food product of any one of claims 99-148, wherein the food product further comprises one or more enzymes.

150. The food product of claim 149, wherein the one or more enzymes comprise an amylase, a pectinase, a lipase, a protease, a cellulase, a hemicellulase, a maltase, an oxidase, a transglutaminase, a xylanase, or any combination thereof.

151. The food product of any one of claims 99-150, wherein the food product further comprises one or more lipids.

152. The food product of claim 151, wherein the one or more lipids comprise oleic acid, lauric acid, palmitic acid, linoleic acid, alpha-linoleic acid, coconut milk, coconut oil, palm kernel oil, palm oil, laurel oil, pecan oil, canola oil, peanut oil, macadamia oil, sunflower oil, grape seed oil, sesame oil, sea buckthorn oil, karuka oil, nutmeg oil, soybean oil, cocoa butter, olive oil, salicomia oil, safflower oil, primrose oil, melon seed oil, artichoke oil, hemp oil, wheat germ oil, cottonseed oil, com oil, walnut oil, rice bran oil, argan oil, pistachio oil, flax oil, hemp seed oil, lingonberry oil, camelina oil, or any combination thereof.

153. The food product of any one of claims 99-152, wherein the food product further comprises one or more fibers.

154. The food product of claim 153, wherein the one or more fibers comprise, chicory fibers, flax fibers, oat fibers, inulin, cellulose, resistant starches, or any combination thereof.

155. The food product of any one of claims 99-154, wherein the food product further comprises water, milk, buttermilk, butter, margarine, eggs, or any combination thereof.

156. The food product of any one of claims 99-155, wherein the food product further comprises nuts, seeds, olives, cheese, chocolate, vanilla extract, almond extract, mm extract, citms zest, dried fruits, candied fmits, herbs, spices, or any combination thereof.

157. The food product of any one of claims 99-156, wherein the food product does not comprise one or more additives selected from the group consisting of psyllium, guar gum, xanthan gum, and cellulose gum.

158. The food product of any one of claims 99-156, wherein the food product has no detectable amount of one or more additives selected from the group consisting of wheat starch, psyllium, guar gum, xanthan gum, and cellulose gum.

159. The food product of any one of claims 99-156, wherein the food product comprises psyllium, guar gum, xanthan gum, cellulose gum, or any combination thereof each independently in an amount of no greater than about 1% w / w.

160. The food product of any one of claims 99-111 and 143-159, wherein the food product is a dry flour or a wet dough.

161. A method of producing a finished baking product, comprising providing the dry flour or wet dough of claim 160; and processing the dry flour or wet dough to produce the finished baking product.

162. The method of claim 161, wherein the finished baking product is leavened.

163. The method of claim 162, wherein the finished baking product is naturally leavened.

164. The method of claim 163, wherein the finished baking product comprises a natural leavening agent selected from the group consisting of baker’s yeast, a lactic acid bacteria culture, a yeast pre-ferment, and a sourdough starter culture.

165. The method of claim 162, wherein the finished baking product is chemically leavened.

166. The method of claim 165, wherein the finished baking product comprises a chemical leavening agent is selected from the group consisting of natron, sodium bicarbonate, potassium bicarbonate, ammonium carbonate, ammonium bicarbonate, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminum sulfate, sodium aluminum phosphate, dicalcium phosphate dihydrate, dimagnesium phosphate, and glucono-delta- lactone.

167. The method of any one of claims 160-166, wherein the finished baking product is breads or buns.

168. The method of any one of claims 160-166, wherein the finished baking product is a pastry or a cake.

169. The method of any one of claims 160-166, wherein the finished baking product is pasta or noodles.

170. The method of any one of claims 160-166, wherein the finished baking product is a pizza or a pizza crust.

171. A method of producing the gluten-free protein composition of any one of claims 1-98, comprising extracting plant material comprising one or more of the isolated or enriched gluten-like proteins to produce the gluten-free protein composition.

172. The method of claim 171, wherein the plant material comprises seed material.

173. The method of claim 171 or 172, wherein the method comprises treating the plant material with one or more enzymes to modify, or reduce the amount of, the carbohydrates in the plant material.

174. The method of claim 173, wherein the one or more enzymes comprise one or more glycoside hydrolases.

175. The method of claim 174, wherein the one or more glycoside hydrolases comprise an amylase, a maltase, a sucrase, a cellulase, a hemicellulase, a pullulanase, an amyloglucosidase, a xylanase, or any combination thereof.

176. The method of claim 174 or 175, wherein the one or more glycoside hydrolases comprise a glucosidase.

177. The method of claim 176, wherein the one or more glucosidases comprises an amylase.

178. The method of claim 177, wherein the amylase is an alpha- amylase.

179. The method of any one of claims 174-178, comprising heat treating the seed material.

180. The method of any one of claims 174-179, wherein the treating is performed at a temperature between 60°C and 85°C, a pH between 4 and 6, or both.

181. A method of producing the gluten-free protein composition of any one of claims 1-98, comprising recombinantly producing the one or more isolated or enriched gluten-like proteins in a host cell or plant.

182. The method of claim 181, wherein the host cell is a prokaryotic cell or a eukaryotic cell.

183. The method of claim 181, wherein the plant is a genetically modified plant.

184. A method of inducing the formation of a gluten-like network in a gluten-free food product, the method comprising adding the gluten-free protein composition of any one of claims 1-98, to a base food composition to produce the food product.

185. A method of altering one or more functional features of a gluten-free food product, the method comprising adding the gluten-free protein composition of any one of claims 1-98 to a base food composition to produce the food product, wherein the one or more functional features comprise increased volume rise, reduced firmness, increased springiness, increased cohesiveness, decreased gumminess, increased elasticity, increased gas retention, increased moisture retention, increased chewiness, reduced staling, increased dough stability, or any combination thereof as compared to a control food product.

186. The method of claim 185, wherein the control food product is made from fonio flour, millet flour, sorghum flour, maize flour, or rice flour.

187. The method of claim 186, wherein the control food product comprises substantially the same ingredients as the food product except that it lacks the one or more isolated or enriched gluten-like proteins.

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