Vital Wheat Gluten
A natural food protein derived from wheat, gluten enhances flavors, extends freshness and improves the yield of many types of breads and baked goods.
- Often used in baking with whole grain flour, it absorbs up to twice its weight in water, resulting in stronger, more elastic dough, higher yield and longer shelf life.
- Also adds protein and nutrients to flour.
- Use 1-1⁄2 teaspoon per cup of whole grain flour or 1⁄4-1⁄3 cup per 10-12 cups flour.
- Mix or sift well with flour.
- 27-oz can