Grains like wheat, rye and barley naturally contain water soluble, highly elastic proteins called glutenin, or "gluten" for short. (And "vital gluten" is just another name for the same thing.) As yeast creates carbon dioxide gas within developing bread dough, it's the gluten in the dough that traps the bubbles, giving your bread the light texture everyone wants.
If your grain or flour doesn't have sufficient quality or quantity of this gluten protein to start with, you'll get brick bread—and everyone will hate it! If your bread hasn't been rising as well as you'd like, supplementing with a little additional vital wheat gluten powder is very likely to help dramatically. Amount used is 1/4 to 3/4 cup of vital wheat gluten per 10-12 cups of whole grain flour. The 16 ounce pouch has a zip closure that keeps the vital wheat gluten fresh between uses.
Available in a single 16-oz pouch, or a case of six 16-oz pouches. Save when you order by the case pack!
You may also be interested in gluten-free dough enhancer.
“With vital wheat gluten your breads will be lighter and rise higher even when using heavy whole grains. I wouldn't bake without it.”– Pamela A., TN
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