Gluten Flour
Ingredients
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.
Usage Tips
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>
Storage Tips
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.
Other
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.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving Size: 100 g | |
| Amount | % Daily Value |
| Calories 390 | |
| Total Fat 3.5g | 5% |
| Saturated Fat 0.5g | |
| Trans fat 0g | |
| Total Fat Percentage | 3% |
| Cholesterol 0mg | 0% |
| Sodium 150mg | 6% |
| Carbohydrates 17g | 6% |
| Dietary Fibre 2g | 8% |
| Sugars 1g | |
| Proteins 72g | |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 4% |
| Iron | 30% |
