IMPORTANT UPDATES: Today we're shipping orders for in-stock items placed June 24. Customer service is available by email and phone. If we can’t take your call immediately, we’ll get back to you as fast as possible. We greatly appreciate your business, and we’re doing our very best to serve you.
Price increases coming: A few suppliers have informed us that due to increased labor, material, and shipping costs, they'll be raising their prices soon. These price increases will affect Gamma Seal Lids and Mexican Vanilla. Order now to beat the price increases!
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 23% when you order by the case pack!