Our Special Price $11.95 Others $14.50+
High estimated 71% protein. Australian grown.
Super Popular - excellent customer feedback, fluffs up baked goods, best tasting vegetarian seitan!
Look below for a guide on how much vital wheat gluten to add to your baking recipe and how to make seitan - a great meat substitute!
How much protein does this Vital Wheat Gluten have?
High 71-83% protein estimate. See the Nutritional Information below as a guide.
High protein, low carb, low starch = GM free Vital Wheat Gluten from Australian grown wheat, sourced in Australia.
What is Vital Wheat Gluten?
A fine light cream coloured powder obtained by drying freshly prepared wet gluten separated from high quality Australian wheat flour.
Vital Wheat Gluten is 100% gluten which is the protein in flour. This is also a low carb flour! Also called Gluten Flour.
Suitable for Vegans, Lacto Vegetarians, Lacto-Ovo Vegetarians.
Why, when and how to use Vital Wheat Gluten?
The high protein and excellent vitality of Vital Wheat Gluten makes it the protein of choice:
1. in all bakery applications to boost the protein in flours, to create lighter breads by increasing the elasticity of your baked favourites. Professional bakers use Vital Wheat Gluten to create their wonderful baked goods.
- Vital Wheat Gluten is added to low protein flour to boost the protein level which gives it sufficient strength for bread making. Wholewheat, wholemeal and rye flours have lower protein levels due to the high bran content in the flour. Recipes that contain lots of nuts, seeds or added bran can sever gluten strands so adding gluten is required. Bagel recipes have a high gluten content to create the chewiness.
- Rough guide: boost the protein level of your flour by adding approximately -
- 15g Vital Wheat Gluten to 500g of flour or
- 1 tablespoon of Vital Wheat Gluten to 2 cups of flour.
- Other cooking websites also indicate bewteen 1.0-1.5 tablespoons or 3-5 teaspoons Vital Wheat Gluten per 2 cups of flour. Read more below **.
- More accurate guide: Most bread flours contain 12.5% protein. If your bread recipe requires 12.5% protein, though your flour only contains 9.5% protein (by viewing the nutritional information on the label), here is how to work out how much Vital Wheat Gluten to add to achieve 12.5% protein:
- 9.5% protein = 9.5g protein per 100g in your flour
- 12.5% protein = 12.5g protein per 100g required for the flour in your recipe
- need an extra 3.0g protein (12.5-9.5) per 100g of flour.
So for 500g (100g x 5) of flour, you will need an extra 15.0g (3.0g x 5) of Vital Wheat Gluten/Protein to achieve approximately 12.5% protein in the final flour used for the recipe.
2. to boost protein and nutritional levels in a variety of other foods e.g. breakfast cereals, noodles, snack foods and meat products
3. to produce seitan - a great 'meat substitute'. The essential ingredient for seitan - see recipe * below.
4. Also widely used as a useful nutrient and binder in feeds for aquaculture.
Australian Vital Wheat Gluten - High Protein, GM Free 100% Gluten Flour (1kg)
We have sourced Australian Vital Wheat Gluten, unlike other brands which contain imported vital wheat gluten or gluten flour.
NOTE: Packed with a simple label in a sealed plastic bag in a great 1kg value size to keep this product cost as low as possible
Ingredients: GM Free 100% Vital Wheat Gluten - also called Gluten Flour.
Free of: milk, eggs, dairy, fish, crustacean, nuts, seeds, sulphites and bee products.
Label notes: 'May contain traces of egg, dairy, seed, nut, peanut, soy and gluten" - This is just a precautionary note. HOWEVER there is only a negligible trace if any at all, of any of these ingredients in this product. This item is packed in a separate cleaned area.
Store: Shelf Life - 12-24 months when stored under cool, dry, dark, sealed conditions.
Origin: Grown in Australia, processed in Nowra, NSW, Australia.
Certification: ISO 9001, HACCP, SQF, AIB, Kosher, Halal.
Average Quantity Per 100g
Protein 71g (Protein (db) Nx5.7%, Nx6.25% = 76%, 83% Protein)
Fat - Total 5g
Fat - Saturated 1.1g
Dietary Fibre <1g
Water Absorption 150%
* Seitan - easy and quick - meat substitute:
(Makes 500-750g or 2 to 2½ cups)
This is a basic recipe for gluten or seitan.
2 cups vital wheat gluten/gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1 tablespoon nutritional savoury yeast flakes
1¼ cups water or vegetable stock
3 Tablespoons Tamari or Braggs Soy Liquid Amino All Purpose Sauce
1-3 teaspoons Untoasted Sesame Oil or Untoasted Black Sesame Oil (optional)
Add garlic, ginger powder, nutritional savoury yeast flakes to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
4 cups water
1/4 cup Tamari or Braggs Soy Liquid Amino All Purpose Sauce
3-inch piece of Dulse, Wakame, Nori or kombu (types of seaweed)
3-4 slices ginger (optional)
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.
Or saute with your favourite sauces e.g. curry, teriyaki, herb, spices, basil, chilli, added to noodles, rice or salads.
** Bread recipes - how to use Vital Wheat Gluten?
- Kitchn - what is it and how to use vital wheat gluten.
Enjoy the famous No Knead Bread recipe which enjoys rave reviews - so easy, a lovely loaf every time:
No-Knead Bread Recipe:
By Mark Bittman YIELD One 1 1/2-pound loaf
Adapted from Jim Lahey, Sullivan Street Bakery
3 cups all-purpose or bread
flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed
In a large bowl combine flour, yeast and salt.
Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours. Alternatively, you can just place the dough in a stainless steel bowl, cover and let rise.
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
Cool on a rack.