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Baking essentials · Baking aids

Vital wheat gluten

Concentrated wheat protein powder used to strengthen bread doughs and to make seitan.

Also called: wheat gluten, gluten flour

1 recipe with it

What it is

Vital wheat gluten is the protein left after the starch is washed out of wheat flour, dried and ground. It is mostly gluten, so adding a small amount to weak or wholegrain flours gives dough more stretch and rise. Mixed with water and seasonings on its own it becomes a rubbery dough that is simmered or steamed into seitan. It is the opposite of a gluten-free product.

How it’s used

  • Strengthening wholegrain or rye breads
  • Turning plain flour into a stronger bread flour
  • Seitan and other wheat-meat dishes
  • Binding vegetarian sausages and burgers

Characteristics

Texture
Fine beige powder; forms a springy, rubbery mass with water.
When cooked
Clumps instantly in water, so whisk it into the dry flour first.
Sold as
powder
Cooking uses
Suitable for baking, Used for binding

Storage

Cool, dry and dark. Airtight in a cool, dry place; keep it dry so it does not clump.

Diet, allergens and safety

Contains Wheat, Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • This is concentrated wheat gluten: completely unsuitable for coeliac disease or wheat allergy.

Nutrition per 100 g

Energy
370 kcal
Protein
75.16 g
Carbohydrate
13.79 g
Fat
1.85 g
Fibre
0.6 g
Sugars
0 g

USDA FoodData Central: Vital wheat gluten.

Related ingredients

Recipes with vital wheat gluten

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