Baking Ingredients

Vital Wheat Gluten by Rainy Day Foods

Wheat gluten added to grains will strengthen the structure, lighten the texture and promote a good rise in bread baking.

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Wheat Gluten

Wheat gluten added to wheat, rye, oatmeal or other whole grains will strengthen the structure, lighten the texture and promote a good rise in bread baking.

Wheat gluten is about 75% protein. Gluten retains moisture which will delay staling. It adds volume to breads by trapping gas. It will help dough elasticity and binds the bread. Gluten provides yeast bread's structure and helps it to rise and stay risen. A handy ingredient to have in your food storage to help with bread making.

Ingredients: Wheat gluten.

Contains: Wheat

Directions: Use for baking breads. Add 1 tbs. per 1 cup of flour. Wheat gluten is about 75% protein. Gluten retains moisture which will delay staling. It adds volume to breads by trapping gas. It will help dough elasticity and binds the bread.

Servings per Container:

#10 can: 64 oz. (1814g) 65 servings

Mylar Bag: 5 lbs (2268g) 76 servings

Bulk: 50 lbs (22.68kg) 756 servings

Wheat Gluten

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