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Arrowhead Mills Vital Wheat Gluten, 10 Ounce. Your home baked recipes will rise above the rest with Arrowhead Mills Vital Wheat Gluten. Gluten is the natural protein portion 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. As Arrowhead Mills has grown, our brand and our product line have grown with us. Over the years, we've added hot and cold cereals, as well as delicious pancake, waffle, cake and brownie mixes; seasonal products; and gluten-free products - all of which taste great and are grown without potentially harmful chemical pesticides and herbicides. Our recipe for success is simple: We remain true to the core values and straightforward business practices on which our company was founded half a century ago. That's why we purchase many of our wholesome ingredients directly from local suppliers. It's why we emphasize environmental responsibility by maintaining sustainable farming practices with no potentially harmful chemical pesticides and herbicides, and take decisive steps to shrink our carbon footprint and conserve our planet. It's why we provide great-tasting grain and food products that cooks, homemakers and busy parents rely on as the cornerstone of their nutritional health. In short, it's why every day, in all we do, we continue to deliver on the Arrowhead Mills brand promise - simple products, from as close as you can get to home.
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Vital Wheat Gluten.
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 bread. 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 contains 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 wheat gluten will not increase rising in breads that contain baking powder as an ingredient.
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