Bob's Red Mill Vital Wheat Gluten Flour, 22-ounce (Pack of 4)
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- 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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From the manufacturer
Vital Wheat Gluten
Bob's Red Mill Vital Wheat Gluten is made from the protein found in the endosperm of the wheat berry, containing 75% to 80% protein. When combined with water it becomes highly elastic and has a taffy-like texture. A small amount added to yeast bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread. It can be especially helpful for baking breads made with whole grain flours and coarse cereals.
BBQ Gluten Strips
- 3 cups Vital Wheat Gluten
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Marjoram
- 2 tsp Onion Powder
- 2 tsp Sage
- 1 tsp Salt
- 2-1/2 cups Water
Barbecue vegan protein strips
Blend together dry ingredients, and then quickly mix in the rest of the liquid ingredients. This will turn into a spongy elastic ball. Knead this 5-10 times. Set aside.
Push into a greased 9 x 11-inch baking pan. Bake at 375ºF for 40 minutes. Once baked, cut into strips and spread BBQ sauce over the strips. Place on a baking sheet and bake an additional 20 minutes..
About Bob's Red Mill
In 1978, Bob and Charlee Moore founded Bob’s Red Mill with the mission of bringing people back to basics with delicious whole grains. Today, the company is proudly employee owned and makers of a wide variety of good foods you’ll feel great about eating. Explore an incredible selection of whole grains, flours, cereals, baking mixes, beans, seeds, grab-and-go meals and snacks, and more. With a dedicated gluten free manufacturing facility, strict quality control protocols and in-house testing, Bob’s Red Mill is a trusted source for gluten free products, and also offers paleo-friendly, keto, kosher and vegan options. Based in Milwaukie, Oregon.
Texture, volume and even a substitute for meat! Bob's Red Mill Vital Wheat Gluten is the natural protein found in wheat made available for your baking and cooking needs. It only takes a small amount to create a highly elastic, taffy-like texture that can improve the elasticity of your dough to produce a more voluminous baked bread. That's especially helpful when baking with whole grains or coarse cereals. This binding quality extends to meat and meat substitutes as well. Vital wheat gluten can be used in meatballs and meatloaf as well as veggie burgers. See the side of the package for our recipe on how to make seitan as well.
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.
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Manufactured in a facility that also uses tree nuts, soy, wheat, and milk.
Use with meat or meat substitutes as a binder, or make into a meat alternative.
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.
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
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t=target protein percent (I wanted 14%)
a=protein content of all purpose flour (mine is 12%)
v=protein content of this VWG (package says 75-80%, I used 77% in this calculation)
My recipe calls for 500 grams of flour.
I mix 484.6 grams of all purpose flour with 15.4 grams of VWG (3.08%) resulting in 500 grams with a 14% protein content.
Mix the VWG and AP flour thoroughly. I stirred then sifted the mixture.
I'm posting this formula here because I have seen so many questions on the web asking how to calculate the amount of VWG to add to achieve a target protein content.
IF you go extreme and use this alone without any other powders you can get some beautiful looking bread, but it is very spongy and chewy. Which I kind of like, but is unusual.
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