Naturtonix Premium Vital Wheat Gluten, 100% Pure Gluten, For Bread Making, Baking & Seitan, High Protein, Non-GMO, Vegan & Keto Friendly, Certified Kosher, 4 Pound

Received my bag a few days ago and finished a loaf in a bread machine. Ha. This stuff really works. My bread came right up over the baking tin. This loaf was superior to all the loaves I have made up to this point 2/12/2021. Anxious to try it on whole wheat and rye. These loaves bake low and very dense. Just as a note, I use only one tablespoon per loaf and that is a level tablespoon. I am a King Arthur fan but one pound of their Vital Wheat Gluten is $16.00 plus including shipping. I can easily recommend this product. Tried it with rye flour for bread and it did not work so well. I even used 2 TBS per cup. Not the product's fault has to be something I did. It is April and I continue to use the VWG in my bread along with a teaspoon of Malted Barley. Everything I bake comes out magnificent. I have had a few rye failures but I believe is due to my problem. I do recommend the use of these products.

I use this wheat gluten to make homemade seitan and homemade bread, and I'm very satisfied with it. Great performance and a decent price.

Seitan is a challenge for reducing chewy, rubbery texture and there are loads of ideas about that online. I have some ideas of my own I'll be testing. I made a "meat loaf" recipe and shape the first time and it was pretty good overall. The last part of the "loaf" I cut up into a medium "diced" mode and stir fried it with onions and then added Knorr gravy and it was scrumptious!

Best wheat gluten I've found yet. Great for all breads and making seitan (imitation meat). You do not need much in your doughs, a few tablespoons tops and you have a lovely, delicious, chewy bread or crust. I recommend this wheat gluten.

Couldn't believe it when this stuff first popped up on Amazon at this price a month ago. Vital wheat gluten can get kinda expensive. This stuff costs a quarter of what you'd pay for the swanky "health food store" variety and does the job just fine. I started buying gluten instead of bread flour and mixing my own protein ratios in my breads to achieve different levels of chew and crustiness; I wanted more control than I could get just using "bread flour". Even better, now I don't have to keep two different bags (or containers... the kitchen kinda looks like a bakery now) of flour around. My bagels have gotten chewier and hold their shape better, my baguettes are crustier, and now it's costing me less than ever before. Seems like this stuff has triggered a price war in the gluten market on Amazon - I see a lot more folks selling at this price point recently, but plenty of stuff is still going for $.83 an ounce or more. Save your money, and make your bread better!