About Gluten (Vital Wheat Gluten)
Vital wheat gluten is a fantastic natural protein source found in wheat. It is a powerful gluten flour that is almost pure gluten. It is made from wheat flour that has had the gluten activated during a dehydrating process, which removes all other ingredients except the gluten. Wheat gluten as it is sometimes referred to has very little starch content and a fantastic way of making dough very elasticated, resulting in perfect bakes time and time again.
Vital wheat gluten is great for bread making particularly for flour replacements such as rye as it helps to increase the gluten content of the bake. It is equally as delicious used in muffins, cakes and other bakes such as tarts and pastries where you are working with yeast ingredients. You can buy vital wheat gluten and start experimenting with homemade loaves of bread to accompany a warming bowl of soup for a tasty, nutritious and comforting meal for all the family.
You can also use gluten to develop Seitan - a fantastic meat alternative for vegans and vegetarians, think sausages and burgers or even 'meat' loaf!
- An indispensable ingredient for making bread, cakes, tarts, pastries and desserts of all kinds
- A natural and very effective raising agent, helping your bread fill out perfectly and evenly. Especially useful for baking with whole wheat grains and ‘alternative’ flours
- Binds practically anything to anything else (food wise!)
- Great for ensuring any recipes with lots of seeds, nuts or fruit stay firmly held together
- Use wheat gluten to make Seitan – a simple and easy to make tasty vegetarian meat substitute - Try our vegan seitan wellington recipe and vegan sausages!
- Recommended use is 1 tablespoon for every 2 cups of flour
Buy vital wheat gluten online in a range of sizes including bulk options depending on your requirements. We ship wheat gluten almost anywhere in UK and Europe with a reliable and efficient postage service. If you like organic whole foods, shop our organic vital wheat gluten.
In StockEstimated Delivery: Tomorrow 22 October
