Wheat gluten for baking An important ingredient for cake makers, bread bakers across the United Kingdom and Europe! Vital wheat gluten is very good for binding and blending dough, bread mixes, cake mixtures, pastries and plenty of other sweet and savoury recipes. An indispensable ally for making bread, cakes, tarts, pastries and desserts of a wide variety A natural and very effective raising agent, helping your bread fill out perfectly and lightly. Especially useful for baking with whole wheat grains and ‘alternative’ flours Binds practically anything to anything else (food wise!) Great for ensuring any recipes with a variety of seeds, nuts or fruit stay firmly held together Use it to make Seitan – a tasty and very handy vegetarian meat substitute
Gluten powder is a flexible baking ingredient
Specially milled wheat flour which is high in gluten and low in starch
Flour is used in combination with other flours in speciality breads where a strong structure is needed
Concentrated protein that possesses a special visco-elastic property
May also be used to make a vegetarian meat substitute referred to as seitan