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.

Shelf Life

• Properly stored this product may last up to 5 - 10 years.
• Store in cool dark place to maximize shelf life.
• Bulk products (bags & boxes) should be repackaged for long term storage.
• Estimates are based on industry studies from sources deemed reputable. Since Food Assets and Rainy Day Foods has no control over individual storage practices, we disclaim any liability or warranty for particular results.

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