- Suggested gluten dosage: 2% of flour by weight (20g gluten/1000g flour)
- Protein increase: for each 1% gluten added, the protein increases by approximately 0.7%
- Add the same weight of water as gluten added (add 20g water for every 20g gluten)
Vital wheat gluten, produced in Europe, for pepping up a weaker flour or to give your loaf a little more oomph. Good especially if you need a lower strength flour to have more lift, such as a spelt or heritage flour.
To increase the % gluten to increase the protein in a typical bread flour by 2%:
Allergens: Ingredients containing allergens including gluten see highlights in bold
Ingredients: Wheat gluten