It's Just - Vital Wheat Gluten, 1.25lb, High Protein Wheat Flour, Vegan Friendly Seitan, GLP-1 Friendly, Low Carb Bread, 20oz

I can't believe that this product is so hard to find. It adds elasticity, structure, and chewiness to baked goods, helping dough rise and hold its shape. I'll be back when I need more.

Works great for high altitude bread baking to hold the structure! A must!

And I would make it again, but her long-time boyfriend got good at it and he is the cook in their family so...I learned another "trick" with this product and use it regularly. I used to always make bread from scratch and love home made bread, but I got a bread maker and LOVE using it! The thing I found with making bread in a bread machine is that the bread doesn't rise up quite like my own hand kneaded breads...until I read a suggestion that adding a tablespoon of vital wheat gluten to each cup of flour used will assist the bread to rise and be lighter in the finished product when I pull the loaf from my bread machine. I was blown away the first time I used vital wheat gluten as suggested in my machine made bread - it WORKS!!! Not just a little bit, it makes really nice loaves of bread that have good texture and are quite tooth-some (meaning easy to bite into and chew). Now, even with this product in my machine bread, they aren't the puffed full of air loaves of bread on every grocery store shelf - just want people to be aware, this vital wheat gluten works well to "lighten up" machine bread and that works for me! As soon as I open the package I do store it in the fridge to prolong the freshness of the product (and its flavor in my bread). For the size of the package and the price, this is a good deal for seitan or bread!

Could not find anywhere but here

This product offers a very easy way to increase protein in baked goods. Follow the ratio on the bag per cup of flour. Also, there are many recipes that call for vital wheat gluten in higher ratios for protein. Excellent value.

This product is great for adding extra heft to homemade bread dough. I use it in rye and whole wheat breads to give the dough a chance for a better rise and more stability. It would probably also be useful if one was baking with AP flour rather than bread flour.

Perfect for adding some gluten to wheat and rye flours lacking protein. Great for pizza dough

I use this to make bread and it works very nicely