vital wheat gluten flour
What is vital wheat gluten?
Gluten is a type of protein found in flour. It adds strength to the flour and allows the bread to rise. Recipes with low-protein flours, like whole wheat or rye, typically call for the addition of vital wheat gluten. It improves the elasticity and rise of the dough.
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Vital wheat gluten is made by combining flour with water to make dough. The dough is rinsed in water until the starch is removed and only the gluten remains. Then the gluten is dried and ground.
This handy little powder can help you create everything from wow-worthy baked goods to plant-based meat alternatives.
How Do You Use Vital
Wheat Gluten?
Baking
Vital 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, or recipes with lots of mix-ins, like nuts or fruits, to provide more structure and stability.
Faux Meats
The other main use for vital wheat gluten is seitan, also known as "wheat meat," which is a vegan meat alternative. Seitan is often made by mixing vital 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 more. This method of preparing gluten was first recorded in 6th century China, and it's still popular amongst the vegetarian Buddhist population in Asian countries to this day.
