Shop > Bread > Ingredients > Vital Wheat Gluten - 16 oz.
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Vital Wheat Gluten - 16 oz.
item# 3019 $6.95
Ships to Canada.
Give whole-grain loaves a lift
Are your whole-grain breads affected with Hockey Puck Syndrome? Give whole-grain loaves a lift with extra gluten: vital wheat gluten.
- Gluten provides yeast bread's structure, and helps it rise and stay risen. Vital wheat gluten provides the extra gluten heavier, whole-grain loaves need to rise their highest.
- A tablespoon or two added to whole wheat, rye, oatmeal, or other whole-grain breads strengthens structure while lightening texture and promoting a good rise.
- 1-pound bag, recipe included.
Reviews
01/17/2012
Vital wheat gluten really does help my whole-grain breads rise so well! However, the main reason I buy it is to make seitan, a vegetarian meat substitute. Rather than slave away, washing out the starch when you make seitan from flour, I just use this stuff, and I don't have the fuss or the pulled muscles to show for it. I've made a duck-flavored and an abalone-flavored meat substitutes with the same chewy texture but more to show for it. What a life and time-saver!
01/08/2012
I'm still having trouble getting my sour dough loaves to rise well...they seem to spread out rather than stand up!
Vital Wheat Gluten might not be the answer to your problem. Please contact the Baker's Hotline for more tailored assistance 802-649-3717.
01/01/2012
Product does everything it advertises. I use it frequently.
01/01/2012
I read the label for the amount of gluten to add but it was a little confusing. The whole wheat recipe on the package only added 1 Tbsp. to 3 C. whole wheat flour and the directions said up to 1 Tbsp. per cup of whole grain flour. I was making Russian Black Bread and added 2 Tbsp. but it wasn't enough to give me the texture I wanted. I'll try adding more next time. Better directions would help.
Sorry for the confusion, ingredients like this tend to be very dependent on the specific recipe and it's often helpful to try to tracking down the recipe source for guidance. When in doubt, please don't hesitate to contact us 802-649-3717 is the direct line to the Baker's Hotline.
12/27/2011
INCREDIBLE cost savings here and great results. I bake bread several times a week and have superb results with this vital wheat gluten especially for my whole grain breads.
12/26/2011
I couldn't live without this! I make whole grain bread every week (in my Zo) and there's a reason the word "vital" is in the name! Just 2 T ensures a well-risen loaf.
08/03/2011
Hello,
I'm not overly enthusiastic at this point because my breads still don't have any oven spring, but that may be because of the ingredients in my dough. I use the no-knead method and aside from water, salt, and instant yeast, I use 50% KA whole wheat flour, 33% KA bread flour, and 17% dark rye flour. That's the total flour. I also add 17% baker's percentage of pre-soaked steel cut oats. I've also been adding 5% baker's percentage of vital wheat gluten. As I mentioned, not only don't I get an oven rise, I often wind up with a flat top even though the dough went into the oven with an arched top.
I also have a specific question. Given that KA's whole wheat flour has 14% protein, which is even higher than the percent protein in the KA bread flour, why are people getting a better rise adding vital wheat gluten to their whole wheat flour, given the large protein percentage already in the whole wheat flour? Is it because a high protein value doesn't necessarily translate to a high gluten value?
Thank you for any input you can provide.
Mitch
Thank you for trying the Vital Wheat Gluten. Yes, you are correct about high gluten values. In a whole grain such as WW, a portion of the protein is located in the germ and the bran, and is therefore not gluten-producing. Most of the bran is insoluble fiber, so isn?t nutritionally valuable (but certainly valuable as fiber). In extrapolating (for practical baking purposes) the amount of gluten-producing protein in any whole grain flour, take about 75% of the amount given. This brings the level of gluten-producing protein to about 11.25% in our whole wheat flour. Give our Bakers' Hotline a call for more information, 1-800-827-6836. Elisabeth
Thanks for your follow up post. For baker specific questions, please contact our bakers directly by phone or email. We'll do our best to answer your questions without tying up the rate and review pages. We look forward to hearing from you. MJR @ KAF
07/31/2011
Prefer this compared to any other brand. Less amount required than ordinary brands. I feel confident in this product in obtaining the best full loaf of bread.
06/03/2011
Would you recommend using this with whole wheat pizza dough? I have been using 1/3 white whole wheat flour, 2/3 bread flour - how would the VWG affect the taste/texture? Also, if I did use VWG, could I use more white whole wheat flour in place of the bread flour?
05/11/2011
My Whole Wheat Breads never really came out right until i ordered this product. Wow , now my whole wheat breads come out Great ! Thanks again to the people at King Arthur !
