From $9.95
Vital wheat gluten is one of those specialist pantry ingredients that sits at an interesting crossroads between two very different kinds of cooking: the world of serious bread baking, where it is used in small amounts to strengthen doughs and improve rise and texture, and the world of plant-based cooking, where it is used in large amounts to create seitan, the high-protein meat alternative that has been a staple of Buddhist and vegan cooking for centuries. A single ingredient with two dramatically different applications and an impressive track record in both. Grandma always had time for an ingredient that worked harder than it appeared to, and vital wheat gluten, in its quiet, powdery way, works extremely hard indeed.
Please note this product contains wheat and gluten and is not suitable for coeliacs, those with gluten intolerance, or anyone following a wheat free diet.
Flavour Profile: Vital wheat gluten has a very mild, neutral, slightly wheaty flavour in its raw form that becomes considerably more interesting once it is cooked, particularly when used to make seitan where it takes on a chewy, dense, and satisfying character that absorbs the flavours of whatever broth, marinade, or sauce it is cooked in. In bread baking applications where it is used in small quantities, it contributes nothing detectable to the flavour of the finished loaf, working entirely in the background to improve structure and texture without asserting its own character. Its value is almost entirely textural and structural rather than flavour-driven, which is precisely what makes it such a versatile and useful ingredient across such different applications.
How to Use It: In bread baking, vital wheat gluten is added to dough in small quantities, typically one to two teaspoons per cup of flour, to strengthen the gluten network and improve the elasticity, rise, and crumb structure of the finished loaf. It is particularly useful when baking with low-protein flours such as wholemeal, rye, spelt, or other alternative grain flours that do not develop sufficient gluten on their own to produce a well-structured loaf. Simply whisk it through the dry ingredients before adding any liquid and proceed with the recipe as normal. For seitan, combine vital wheat gluten with seasoning and enough liquid to bring the dough together, knead briefly until the dough becomes elastic and fibrous, then shape and cook in a flavoured broth, steam, bake, or pan fry depending on the texture and application you are working toward. The more the seitan dough is kneaded before cooking, the chewier and more meat-like the finished texture will be, so the level of kneading can be adjusted to suit the desired outcome. Seitan absorbs surrounding flavours readily and enthusiastically, making the quality of the broth or marinade it is cooked in directly responsible for most of its final taste.
Recipes Where Gluten Flour Shines: A wholemeal or rye sourdough loaf with a teaspoon or two of vital wheat gluten worked into the dough produces a noticeably better rise, a more open crumb, and a less dense, more cohesive slice than the same loaf made without it, which is particularly valuable when baking with high proportions of alternative flours that can otherwise produce a heavy, compact result. Homemade seitan cooked in a deeply seasoned broth of soy sauce, garlic, ginger, and vegetable stock produces a firm, chewy, protein-rich ingredient that can be sliced, shredded, pan fried, or grilled and used anywhere a recipe calls for a substantial, satisfying plant-based protein. Seitan schnitzel, crumbed and shallow fried until golden, is one of the most convincing and satisfying plant-based adaptations of a classic dish and one that consistently impresses both vegan and omnivore diners at the same table. Seitan sausages seasoned with smoked paprika, fennel seeds, garlic, and a little tomato paste and steamed before being pan fried until browned are a practical, high-protein addition to a plant-based breakfast or barbecue spread. A slow-braised seitan stew with root vegetables, red wine, thyme, and a rich tomato base is one of those deeply satisfying cold weather dishes that demonstrates exactly how far plant-based cooking has come from its reputation for deprivation, and vital wheat gluten is the ingredient that makes it possible.
Good to Know: This product contains wheat and gluten and is not suitable for coeliacs, those with gluten intolerance, or anyone following a wheat free or gluten free diet. Vital wheat gluten is the pure protein component extracted from wheat flour through a washing process that removes the starch, leaving behind a concentrated gluten protein that is approximately 75 to 80 percent protein by weight, making it one of the highest protein plant-based ingredients available. It is naturally dairy free, egg free, and nut free in its pure form, and is widely used in vegan and plant-based cooking as both a cooking ingredient and a protein supplement. As always, please check the specific product label for facility and cross-contamination information before purchase.
Ingredients: Wheat Gluten.
Contains: GLUTEN.
Store in an airtight container in a cool, dry place, away from direct sunlight. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
