Vital Wheat Gluten – Enhance Dough Strength
SKU
BB-1875
In stock
£90.94 £90.94
What it is
Vital Wheat Gluten is dried wheat protein. A small amount increases dough strength and elasticity so loaves rise higher and keep shape.
When to use
• Weaker or lower-protein flours
• Wholemeal doughs that need extra lift
• High-hydration breads, enriched doughs, panettone, pizza
How much to use
• Light boost: 5g per 500g flour (~1%)
• Medium boost: 10g per 500g flour (~2%)
• Strong boost: 15g per 500g flour (~3%)
Mix with the flour before adding water. Dough will absorb a little more water - add a splash to reach your usual feel
Good to know
• Too much gluten can make bread tight or rubbery - start small and adjust
• Store cool and airtight
Ingredients: Wheat gluten
Vital Wheat Gluten FAQs
Why is it called “vital” wheat gluten?
“Vital” means the gluten proteins remain functional after drying, so when you add water they form an elastic network. If gluten is heated and denatured during processing it is no longer “vital” and won’t strengthen dough.
How much should I use?
Typical addition is 1–3% of flour weight - about 5–15g per 500g flour. Start low and adjust to taste and dough feel.
When is it helpful?
When using weaker flours, wholemeal doughs that need extra lift, high-hydration breads, enriched doughs or panettone. It helps loaves keep shape and rise higher.
Do I need to change the water?
Yes - gluten slightly increases absorption. Add a little extra water and mix until the dough feels like your usual recipe.
Will too much make bread tough?
It can. Above ~3% the crumb may become tight or rubbery. Use the smallest amount that gives the structure you want.
Is it suitable for coeliacs or gluten-free baking?
No. It is concentrated wheat gluten and is not suitable for coeliacs or gluten-free recipes.
Can I use it to make seitan?
Yes - vital wheat gluten is the base for seitan. Follow your recipe’s hydration and seasoning.
How should I store it?
Store cool and airtight. Reseal the pack after use to avoid moisture and odours.
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