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Arrowhead Mills

Arrowhead Mills Vital Wheat Gluten

Basic Directions: For most bread recipes that use yeast, the amount of gluten to be added per cup of flour is as follows: 1-1/2 tsp. per cup of flour for whole grain breads; 1 tsp. per cup of flour for white breads. The gluten should be well mixed or sifted with the flour called for in the recipe. (For measuring by weight, the amount to be added is 2% to 3% of the flour weight). The amount of gluten added can be varied according to the desired performance and the strength of the flours being used. Breads that will contain significant amounts of bran, nuts, raisins, seeds, and non-wheat flours will need additional gluten. Breads that contains mostly unbleached white flour will normally require less gluten. Adding gluten to bread mixtures that use baking powder as the leavening agent will improve the protein and usually the shape, texture and taste of the resulting bread. The addition of wheat gluten will not necessarily increase rising in breads that contain baking powder as an ingredient.
Ingredients
Vital Wheat Gluten.