Vital Wheat Gluten

Vital wheat gluten is a form of powdered wheat which has been extracted from whole wheat using water.

No other additives or food chemicals are added to vital wheat gluten making it a pure and natural food ingredient.

Vital wheat gluten is typically used in one of two ways: as a substitute for soy, or in baked goods.

As a soy substitute, vital wheat gluten can be molded and formed into a meat-like shape. It tends to have a stringy and chewy texture much closer to that of meat than many soy alternatives do.

Seitan is the most common form of vital wheat gluten "meat" and is very popular in vegetarian dishes.

Bakers use vital wheat gluten to increase the stretchiness of dough. This creates a desired lightness for baked products such as breads, rolls, and pastries: giving them that "professional" taste and texture.

Interesting Facts About Vital Wheat Gluten

• Vital Wheat Gluten contains 75% protein


• Seitan (a vital wheat gluten product) was originally developed in Asia for vegetarians


• Glutens can also be used in such products as ice cream and ketchup as a thickening agent


• Because some people can have negative reactions to vital wheat gluten, it's important to label both products that contain any wheat gluten and also products made on the same equipment as products containing vital wheat gluten.

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As such a versatile food ingredient, vital wheat gluten is an important one to have readily available.

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