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    My word. We couldn’t find what you’re looking for. But when in doubt, we always recommend ‘Candy.’

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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Gluten Flour

    Gluten Flour

    000342

    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.

    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.

    Ingredients:

    100% vital wheat gluten. contains wheat.

    Directions:

    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.

    Allergens:

     

    Usage Tips:

     

    Storage:

    store in a cool, dry place in an airtight container

    Point 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.

    Extra Information:

    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.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 390
    Fat / Lipides 3.5 g 5 %
    Saturated / satures 0.5 g
    + Trans / trans 0 g
    3 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 150 mg 6 %
    Carbohydrate / Glucides 17 g 6 %
    Fibre / Fibres 2 g 8 %
    Sugars/ Sucres 1 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 72 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 4 %
    Iron / Fer 30 %

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