When used in bread use around a tablespoon to each 250g ( half pound) of flour. You may find it especially useful when using rye flour or wholemeal flour to make bread, or if you are making a loaf with lots of fruit or seeds in.
As you can see from the nutritional breakdown, its really high in protein, and is the component of bread flour that makes it 'strong'. You can use this gluten to make Seitan, and to bind ingredients together such as in a bean burger.
Wheat, organically grown.
|Typical Values Per 100g|
|of which saturates (g)||0.3|
Wheat gluten is used to make seitan or wheat meat also called gluten meat which is used as a vegetarian and vegan meat substitute.
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