Description
Vital wheat gluten is a dry powder and contains mostly gluten, so it helps whole-grain bread by providing more of the elastic compound (gluten) that allows baked goods to rise and retain their structure without collapsing.
The recommended ratio is one tablespoon of vital wheat gluten per two cups of flour. This is especially helpful for bread recipes using low-protein flour varieties, such as whole wheat or rye, or recipes with lots of mix-ins, like nuts or fruits, to provide more structure and stability.
Seitan (pronounced “say-tan”) is a vegan meat substitute made entirely out of hydrated gluten, the main protein found in wheat. It is sometimes also called wheat gluten, wheat meat, wheat protein or just gluten. Seitan is produced by kneading wheat flour with water to develop sticky strands of gluten protein
Protein Content : 75%
Warning – Allergens: Gluten
| % Daily Value* | |
| Total Fat 1,9 g | 2% |
| Saturated fat 0,3 g | 1% |
| Cholesterol 0 mg | 0% |
| Sodium 29 mg | 1% |
| Potassium 100 mg | 2% |
| Total Carbohydrate 14 g | 4% |
| Dietary fiber 0,6 g | 2% |
| Sugar 0 g | |
| Protein 75 g | 150% |
| Vitamin C | 0% | Calcium | 14% |
| Iron | 28% | Vitamin D | 0% |
| Vitamin B-6 | 0% | Cobalamin | 0% |
| Magnesium | 6% |
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