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Bob's Red Mill Vital Wheat Gluten Flour, 22 Ounce (Pack of 4)
- Case of Four, 22 oz. bags (5.5 lbs. total)
- Vegan/Vegetarian; Kosher Pareve
- 75-80% protein
- Vegan meat substitute
- Adds elasticity to whole grain breads
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Bob's Red Mill Vital Wheat Gluten Flour is a kitchen staple for whole-grain bakers and vegetarians! Gluten is the protein found in the endosperm of the wheat berry - the endosperm is milled into this fine flour, resulting in 75-80% protein. Adding Vital Wheat Gluten to whole grain breads or breads made with coarse grinds such as artisan bread loaves will improve the elsasticity and texture of the loaf. Vital wheat gluten can also be used to create meatless entrees such as seitan or used to bind other vegetarian items like "meat"balls and veggie burgers. You'll see how elastic the flour is just be adding water.
About the Brand
Bob Moore's secret to life may just be "work hard and keep it simple." Living this philosophy, Bob literally puts his nose to the grindstone every day. Bob's Red Mill Natural Foods is an Oregon-based company that utilizes simple, old-world technology to mill hundreds of all-natural whole grain products.
Bob's Red Mill is dedicated to the manufacturing of natural foods in the natural way. In their own words: "With all the sophisticated knowledge of recent times, no machinery has yet been developed that grinds grains into flour quite as well as our flint-hard quartz millstones quarried in France and used by discriminating millers since early Roman times."
"Our well-dressed (sharpened) sets of millstones turn the highest quality wheat into a finer, better baking bread flour than all the hammer mills, steel roller mills, steel buhr mills, or pulverizers ever built! These slow turning millstones grind the bran, endosperm, and germ (containing its nutritious wheat germ oil) into flour in a cool natural way, creating a more assimilable food."
Bob's Red Mill stone grinds all common and most uncommon grains into flours and meals on its over 100-year-old mills. They mix them into an astounding array of unique cereals, pancake and waffle mixes, machine and hand-made bread mixes, quick bread mixes, gluten-free mixes, and specialty grain products.
Size: 22 Ounce
Keeps best refrigerated or frozen.
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Top Customer Reviews
Chicken-ish Seitan Patties
1 cup gluten flour
2 TBS garbanzo bean flour
2 TBS nutritional yeast
1/4 tsp thyme
1/2 tsp rosemary
1 tsp sage
1/2 tsp marjoram
1 tsp onion powder
Pepper to taste
2 TBS cashew butter
2 Edward & Sons Not-Chick'n Bouillon Cubes
1 +/- cup cold water
Mix all of the dry ingredients and set aside. I used 4 turns of the pepper mill. I grind the rosemary and thyme with a pestle in a mortar before adding to the dry ingredients.
Mix all of the wet ingredients. I put all of the wet ingredients into a personal blender and mixed it up. Add the blended wet ingredients to the dry and mix well. If necessary, add additional water. If the mixture is a bit sloshy at this point, you've added too much water. This can be fixed with the addition of a tiny bit of gluten. I also let the mixture set for a couple of minutes to let the water be absorbed.
Measure out some aluminum foil squares approximately 8 inches wide. Measure out a heaping 1/4 cup of the mixture onto the middle of your foil. Pat the mixture down into a patty, then fold the aluminum foil making a tight pouch. Continue until all of the gluten mixture is used up. I believe that I got 6 patties out of the mixture.
Place packets into a steamer and steam over boiling water for approximately 35 minutes. Remove from heat. The patties can be used at this point however you wish.
Possible changes: Tahini can be used in place of the cashew butter. Obviously any kind of chicken bullion can be used.
And reviewers, please stop giving this product one star because it's in the wrong location.
It's like giving an employee a poor review because they gave you the wrong review form to fill out.
I've been very happy with this vital wheat gluten. It's my secret ingredient for making whole grain sourdough that's better tasting and healthier than anything you could buy at the grocery.
By the way, I use the San Francisco strain of sourdough starter from Breadtopia, also purchased here on Amazon, and the flavor is incredible, just like the sourdough bread bowls for clam chowder from Fisherman's Wharf when I was a little girl. As for whole grain flour, I highly recommend Wheat Montana Prairie Gold. It's ground very fine, which means you can use it as your only flour (no white!), and with the addition of this gluten, you get tasty fluffy bread, even though it's secretly really good for you!
Ok, final note. I read that sourdough is safe for people with gluten intolerance, and we have found that both my daughter with her wheat allergy, AND my friend with gluten intolerance can eat the sourdough with no consequence. Even with this added gluten for extra protein! Upon further research, it turns out that the lactobacillus in the sourdough starter (the same good bacteria you buy in probiotics) can actually break down the gluten to just amino acids if given a long enough ferment. I don't know how safe it would be for people with true Celiac disease, but in one study published, after an 8-hour ferment with a "true" sourdough culture, the gluten is completely broken down, with detectable levels of 8ppm or less - lower than the threshold to label a grocery item as "gluten-free" here in the U.S. Just something to think about!
Most Recent Customer Reviews
As a vegan I make seitan almost every week. This is an excellent product. I live in the country so nice to have it delivered.Published 1 day ago by Cindy
I mill grain and bake bread. This is the only gluten I will use. The 4 pack on Amazon is the best price I have found.Published 25 days ago by YoMama
I going wheat and the Gluten is a necessary ingrediant in my bread recipe. this is a good value by the 4 packPublished 1 month ago by cgfitzp
Unless you've got celiac disease (you don't) there's no reason to avoid gluten. While not "complete" (add a few grams of lysine powder and it is) It's the stuff that makes... Read morePublished 1 month ago by Neil Sandow
great stuff-- and hard to find in the current gluten-phobia. Makes our bread great.Published 1 month ago by NJ/SC Mom