The Basics: Vital Wheat Gluten

Baking Essentials

The Profile

Vital Wheat Gluten

Vital wheat gluten is made from wheat berry protein, more specifically, it’s found naturally in the endosperm. Just a small amount may be added to bread formulas to provide additional strength, dough structure & elasticity. When starch is washed away from wheat flour with water, the gluten is activated & then processed so that all that remains is that very sticky insoluble mass. The gluten is then dried & ground. It’s particularly helpful when working with whole grain flours as it provides the extra lift needed to prevent breads from being too dense or a small amount may be added to recipes that use all purpose or bread flour to aide in bread texture.  

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Use Vital Wheat Gluten

A variety of bread doughs can benefit tremendously when just a small amount of vital wheat gluten is added but since it has a high protein content, it’s used to make a meat substitute called seitan. Although it is a bit difficult to find in local markets, several internet sources & fine cook stores keep it in stock regularly.

The Technique

 Using vital wheat gluten in bread formulas is easy. While the yeast is proofing, add the amount called for in the recipe to the dry ingredients & blend well to incorporate throughly. Proceed as directed according to individual  instructions.

The Tune
“Fine & Mellow” Billie Holiday
httpa://www.youtube.com/watch?v=XyBR0CIaXx8

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