Vital Wheat Gluten Flour, 20oz (Pack of 1) - Vegan, Keto Friendly, Kosher

I love vital wheat gluten because I cook most things at home. I like to add a few tablespoons to my loaves of bread or pizza dough. I use about a cup of it with chickpeas and tomato paste with seasoning to make vegan sausages, I also use it to make vegan roast for holidays and deli slices for lunches throughout the week, there's just so many recipes for it. It's super versatile and it improves everything I add it to. Fabulous stuff! I recommend buying the four pack as it will last and you'll save a ton of money by buying in bulk.

If you bake bread and do other than plain white bread, this is a must. I try different types like true whole wheat and rye bread (pumpernickel). And many recipes call for a cup of all purpose or white flour because you need gluten to help with the rise, gluten is not in rye flour or whole wheat flour: at least not enough. My bread is strictly rye or whole wheat flour, so the gluten is necessary, or the loaf is a brick after it bakes. It cost a little more but you use a couple of tablespoons so it goes a long way. Bob’s Red Mill is always a good choice for a lot of things. And his gluten is good. I do recommend.

This wheat gluten is great if you are able to eat wheat, but you want to bake with non-wheat grains and give them a texture similar to wheat bread. In muffins, it works great as a binding agent and you can add this to normally dry, crumbly flours such as almond, coconut, corn, millet, quinoa, or others, in order to get a more wheat-like texture, springy and bubbly. If you are making yeast bread, it can also allow you to increase the proportion of non-wheat flours. For example, without wheat gluten, you can usually only add about 20-25% of some non-wheat flour like barley or bean flour or anything, before you start running into problems. With the wheat gluten, I have been able to get up to about 33% (1/3rd) or even slightly higher, using whole wheat for the rest of it, and still have a bread that rises nicely and has a nice crumb. You can also use this wheat gluten to make a 100% whole wheat bread that has a more open crumb than whole wheat bread normally. would. It's also all protein, so it is good for the glycemic index of the finished product. I have used this in baked goods for people with diabetes or other blood-sugar issues and you can combine it with more crumbly, low-glycemic flours such as ragi (finger millet) or bean flours (lupin, soy, urad, chickpea, etc.) I am a big fan of this and it has become a staple in our household. It's expensive but you only need to use a little bit at once. I usually use about 1 tbsp per 1 cup flour, sometimes less, depending on what I'm trying to do. You can also use it to make seitan, which is great if you want something vaguely meat-like but vegetarian, a bit darker and richer tasting than tofu.

Since I bake whole grain breads, I use Bob’s Red Mill Vital Wheat Gluten Flour as an ingredient to condition the dough for improved texture and lightness. It does not have any effect on the bread’s carb count because only a teaspoon of vital wheat gluten is used in a loaf of bread. The 20 oz. pkg. is a value for the money because it will last for quite a while. The package easily seals well to keep it fresh and dry.

Good flour

I recently purchased the Vital Wheat Gluten Flour (20oz) for my mom, who needed it to make vegan sausage. She's been struggling to find vegan sausage options at our local grocery stores, so I was happy to order this for her online. The item arrived very well-packaged and exactly as described, which is always a good start. My mom used this flour to make her vegan sausage, and she found the process surprisingly easy! The results were fantastic, and she was thrilled with how simple it was to work with. What truly makes this product stand out is the incredible value. Store-bought vegan sausage can be quite expensive, often around $9.99 for just 5.4 oz. With this 20 oz bag of Vital Wheat Gluten Flour, my mom can make approximately 12-15 oz of sausage, bringing the cost down to roughly $0.60 per ounce. That's a significant saving and makes enjoying homemade vegan sausage much more accessible. If you're looking to make your own vegan meat alternatives, especially vegan sausage, this Vital Wheat Gluten Flour is an absolute must-have. It's easy to use, comes well-packaged, and offers exceptional value compared to pre-made options. Highly recommend!

I use this in making sourdough bread. My family likes the taste and consistency of the bread.

this is the one of the two secret ingredients i use to make a great detroit deep pan pizza. a couple of tablespoons of this mixed with the bread flour give it a flavor you can’t get with bread flour alone, but doesn’t overpower it with a wheat flavor either. works well and doesn’t change the texture of the dough. helps make the dough rise better during baking and is definitely not gluten free!

Ive never used this product before so wasn't sure what to expect but figured since our flour over here isn't super high protein id see if that is why my sourdough weren't rising huge ,. . I gotta say this was the only change I made to my recipe and the dough was so much easier and smoother and extensible. Will be using it from now on.

I only received one bag. The description said four bags, 20oz each.

Seitan came out really good