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|Combo Discount:||- $3.00|
- All Natural - No Artificial Anything!
- Naturally Nutritious
- Adds Protein
- Increases Volume
- Kosher Pareve
- Dairy Free
- A Sodium Free Food
- A Cholesterol Free Food
Wheat Gluten Provides:
- Higher Rising Baked Goods
- Improved Shape
- Enhanced Flavor
- Additional Protein
- Extended Freshness
Wheat Gluten, the "Substance that Binds". Gluten is the natural protein of the grain and is separated from whole wheat with pure water. It is responsible for the stretchiness of dough and for the shapes that baked goods hold. That is why it is the secret ingredient of professional bakers who use it for producing doughs, breads, rolls, and pastries.
From America's Heartland To Your Heart
Arrowhead Mills has been the pioneer and leader in organic baking mixes, grains, cereals and nut butters since 1960. We believe in nature's abundance and treat food with respect - not chemicals! Capturing the essence of earth with organically grown ingredients, Arrowhead Mills takes you back to the basics with the best-tasting, most diverse selection of products for home-baked goodness.
For most bread recipes that use yeast, the amount of gluten to be added per cup of flour is as follows:
1 1/2 Tsp. per cup of flour for whole grain breads
1 Tsp. per cup of flour for white breads
The gluten should be well mixed or sifted with the flour called for in the recipe. (For measuring by weight, the amount to be added is 2% to 3% of the flour weight.) The amount of gluten added can be varied according to the desired performance and the strength of the flours being used. Breads that will contain significant amounts of bran, nuts, raisins, seeds, and non-wheat flours will need additional gluten. Breads that contain mostly unbleached white flour will normally require less gluten. Adding gluten to bread mixtures that use baking powder as the leavening agent will improve the protein and usually the shape, texture and taste of the resulting bread. The addition of gluten will not necessarily increase rising in breads that contain baking powder as an ingredient.
Vital wheat gluten.
|Serving Size: 1 tbsp (9 g)|
|Servings Per Container: about 31|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||3 g||1%|
|Dietary Fiber||0 g||0%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65 g||80 g|
|Saturated Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Potassium||Less than||3,500 mg||3,500 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
Changed the height of my whole wheat loaves---gorgeous & nearly flipping the lid of my bread machine!
This is great! I really miss bread, so I use it to make low-carb rolls (from Low Carb Comfort food by Mary Dan Eades).
Best vital wheat gluten
Posted by 5624695049956591631 on Oct 27, 2016
I use this vital wheat gluten to make seitan and find it makes a better, better formed and chewier seitan than the bobs red mill one
Posted by 5603396430678450238 on Sep 07, 2016
added 3 tsp to 2 cups of wholemeal flour as per stated on the package. Did change the height of my loaf, but by just a little. Perhaps will need to use more than what's stated, since i'm using wholemeal all purpose flour and not wholemeal bread flour for my bread.
Posted by 5003748337498981234 on Aug 18, 2016
Very bad experience,will never order again
A must for elastic pizza dough and fluffy bread
Posted by 5070181140663859347 on Apr 24, 2015
This product is a must for making elastic pizza dough and fluffy bread. No idea why it's so hard to find these days! I add a teaspoon per cup of flour. It has no taste or flavour. Perfect for baking.