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Arrowhead Mills, Vital Wheat Gluten, 10 oz (283 g)

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  • Product Code: ARW-37120
  • UPC Code: 074333371205
  • Package Quantity: 10 oz (283 g)
  • Dimensions: 1.7 x 4.7 x 7.1 in, 0.7 lbs (0.32 kg)
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Product Overview

Description

  • All Natural - No Artificial Anything!
  • Naturally Nutritious
  • Adds Protein
  • Increases Volume
  • Kosher Pareve
  • Dairy Free
  • A Sodium Free Food
  • A Cholesterol Free Food
  • Vegetarian

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.

Suggested Use

Basic Directions

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.

Other Ingredients

Vital wheat gluten.

Supplement Facts
Serving Size: 1 tbsp (9 g)
Servings Per Container: about 31
  Amount Per Serving % Daily Value*
Calories 35  
Calories from Fat 0  
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0 g  
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Potassium 5 mg 0%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g  
Protein 5 g  
Vitamin A   0%
Calcium   0%
Vitamin C   0%
Iron   2%
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:
  Calories: 2,000 2,500
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
iHerb Customer Reviews
 

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.

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great!

Posted by 5372594191886600975 on Apr 14, 2015

i use it for seitan steaks and sausages and it absolutely works! Great texture

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Vital for wheat bread

Posted by 4950137916699237694 on Mar 09, 2015

We use this when baking wheat bread for it to rise properly. Works as expected!

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Love this source of protein

Posted by 4676655819165275859 on Sep 20, 2014

My go-to VWG for vegan protein

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Versatile and reliable

Posted by 5246374188445503495 on Aug 12, 2014

I primarily use this for seitan, but it's also a good added to bread dough, makes nicely textured "sausages" and vegetarian roasts.

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