Vital Wheat Gluten


NaturevibeUK

Culinary

0D-VNO2-V5ZB

Out of stock

Regular price £11.78
What's Inside? Vital wheat gluten is used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour. It improves the rise of the raw dough and also improves the texture and chewiness of the final product. Vital wheat gluten is...

What's Inside?
  • Vital wheat gluten is used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour.
  • It improves the rise of the raw dough and also improves the texture and chewiness of the final product.
  • Vital wheat gluten is a protein concentrate.
  • Vital minerals such as selenium and iron.

Benefits?

  •  Vital Wheat Gluten is an excellent sources of various nutrients, including complex carbs, fiber, iron, magnesium, phosphorus, and manganese.
  • Vital Wheat Gluten is sodium-free, fat-free, saturated fat-free.

Uses?

  • 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.
What's Inside?
  • Vital wheat gluten is used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour.
  • It improves the rise of the raw dough and also improves the texture and chewiness of the final product.
  • Vital wheat gluten is a protein concentrate.
  • Vital minerals such as selenium and iron.

Benefits?

  •  Vital Wheat Gluten is an excellent sources of various nutrients, including complex carbs, fiber, iron, magnesium, phosphorus, and manganese.
  • Vital Wheat Gluten is sodium-free, fat-free, saturated fat-free.

Uses?

  • 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.
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