Our Wheat Gluten is protein-packed, vegan-friendly, and ready to transform how you bake. wheat gluten contains nearly all gluten and minimal starch. It's made by hydrating wheat flour, which activates the gluten protein, and it is then processed to remove everything but the gluten. It's afterward dried out and ground back into a powder again.
Wheat gluten is often listed as "optional" in baking recipes, but it's a helpful ingredient to have on hand. Since it's a concentrated wheat protein, just a tablespoon or two of vital wheat gluten in your next loaf of bread can improve its elasticity and create a better crumb and chewiness in the final product. The recommended ratio is one tablespoon of vital wheat gluten per two cups of flour. This is especially helpful for bread recipes using low-protein flour varieties, such as whole wheat or rye bread. It is also good for bread recipes with lots of mix-ins, like nuts or fruits, to provide more structure and stability.
The other main use for wheat gluten is seitan, also known as "wheat meat," a vegan meat alternative. Seitan is often made by mixing wheat gluten with spices and seasonings, then adding a liquid. Once a stiff dough forms, it's either steamed, baked, or boiled to create a chewy and savory texture similar to meat. Seitan can be used to emulate chicken, breakfast sausage, pepperoni, and other recipes.
