Vital Wheat 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%:

1. Suggested gluten dosage: 2% of flour by weight (20g gluten/1000g flour)
2. Protein increase: for each 1% gluten added, the protein increases by approximately 0.7%
3. Add the same weight of water as gluten added (add 20g water for every 20g gluten)

Allergens: Ingredients containing allergens including gluten see highlights in bold

Ingredients: Wheat gluten