I have used Vital Wheat Gluten in many of my bread baking recipes, but never took the time to figure out what it was or why I should add it to my breads. Until today. I did some Internet detective work and compiled a list of benefits to using Vital Wheat Gluten in your home baked breads.
Let me start by answering the question, What is Vital Wheat Gluten?
Vital Wheat Gluten is an All-Natural Protein found in Wheat; it is 75% protein, dairy-free, and vegetarian.
Many professional bakers and “in-the-know” home bakers use Vital Wheat Gluten in breads for the following benefits:
*improves bread texture and shape
*helps bread to rise higher
*enhances the flavor of the bread
*improves color of the bread, especially crust color
*increases the shelf life
*allows for thin slicing without breakage
*adds nutritional value (high in protein)
The amount of Vital Wheat Gluten to add to your recipe will depend on the amount of flour used. My recipes that call for 6-8 cups of flour will also add 2-3 Tablespoons of Vital Wheat Gluten. You can easily experiment with your own recipes to see what works best.
Many grocery stores sell Vital Wheat Gluten. In my local stores, it can be found in the Natural Foods section. If you are unable to find it in your area stores, Vital Wheat Gluten is available to order online.
