Known as Vital Wheat Gluten. Product of the Netherlands.
Vital wheat gluten provides the extra gluten that whole-grain loaves need to rise their highest. It’s particularly helpful in loaves that use low-gluten or whole grain flours, such as rye, oat, teff, spelt, or buckwheat.
Vital Wheat Gluten is a natural protein derived from wheat or wheat flour. Wheat gluten is wheat flour with the starch removed. Vital Wheat Gluten has the ability to be highly elastic when water is added. This sets it apart from all other available vegetable proteins. Wheat gluten rapidly absorbs about twice its weight in water. This results in increased yield, dough strength, and extended shelf life or “vitality”, hence the name, “Vital Wheat Gluten”.
Vital Wheat Gluten is approved by the U.S. Food & Drug Administration for use as a dough strengthener, formulation aid, nutrient supplement, increasing the protein level of the flour, processing aid, stabilizer and thickener, and texturing agent. It is often used in specialty breads.
Add 1 Tbsp. per 6 cups flour.