Wheat gluten is a natural source of protein found in wheat and It's a strong flour. It's manufactured from wheat flour that's had the gluten activated through a dehydration process, leaving just the gluten. Wheat gluten has very little starch and is an excellent technique to make dough stretchy. When used in yeast bread recipes, a tiny quantity increases the texture and flexibility of the dough. When water is added, it becomes very elastic and has a sticky feel. Vital Wheat Gluten is a natural and very effective raising ingredient that aids in the perfect and even filling out of your bread, giving it additional volume. It's particularly useful for making bread using whole grain flours and gritty grains. We rolled out all-new 100% recyclable packaging on Wholefood Earth products. The new packaging is apt for kerbside recycling.
eBay