100% vital wheat gluten.
Directions for use
For hard rolls or heavy breads such as French, Italian or raisin, use 2 - 3% gluten flour in relation to the main flour weight.
For dark breads including rye, use 1 - 3% gluten flour.
For yeast raised sweet goods, use 1/2 - 1 1/2% gluten flour.
For pretzels or crackers, use 1 - 2 % gluten flour.
You generally only need to add a small amount of gluten flour to a recipe. Many recipes call for a cup of it at most for a loaf of bread./p>
Store in a cool, dry place in an airtight container
Points of Interest
Gluten is a natural protein found in wheat which, when combined with water, gives dough its elasticity. It is the gluten that allows the dough to hold gas from yeast and steam, which causes bread to rise. For people cooking with other whole grains that do not contain adequate gluten, this flour provides the boost of gluten needed to make breads and other baked goods lighter.
Gluten flour is a natural high protein, free-flowing powder extracted from premium quality Canadian wheat flour. It contains over 70% protein. It can be added to low gluten flour to enchance the bread volume. It is non gmo and increases the baked goods elasticity without toughening the eating quality.
|Serving Size: 100 g|
|Amount||% Daily Value|
|Total Fat 3.5g||5%|
|Saturated Fat 0.5g|
|Trans fat 0g|
|Total Fat Percentage||3%|
|Dietary Fibre 2g||8%|