Ingredient List
Ingredients: Vital Wheat Gluten, Vitamin C

 

Certifications
Kosher-Orthodox Union Parve        
Non-GMO Project Verified

How is it made? 
It is made by washing wheat flour dough with water until all the starches dissolve, leaving just the gluten. It is powdered gluten. Even though it looks like flour, you cannot make bread with it.It is an additive to bread recipes to act as a binding agent to improve the texture and increase the rise. When combined with water, it becomes very elastic and helps retain the gas and steam from baking and gives more volume to baked bread.

 

Storage Recommendation
Store in dry, cool place or refrigerator unopened. Refrigerate after opening.

 

Look For (smell, taste, description)
Fine, Powdery granules, light tan in color, odorless

 

Ready to eat? 
Item is not ready to eat, it must be thoroughly cooked.

 

Usage Suggestions
This product is mainly used to enhance bread dough. It will helps rise and may extend the shelf life of the bread.

It may also be used as a meat substitute in a recipe called seitan.

 

Health Information
No Fat  
No Sodium
No Saturated Fat
No Sugar
No Trans Fat
Vegan
No Cholesterol
High in Vitamin C

 

Contains Wheat        
Dairy Free    
Egg Free      
Soy Free
Produced in a peanut/tree nut free environment
Produced on shared equipment, may contain traces of milk

What happens if I do not refrigerate it?
It may start to lose its potency.

 

How much should I use?
We recommend 4 tsp. per loaf but more can be used for heavier breads. Up to 2 tablespoons can be added per loaf.

 

Can I make bread out of 100% vital wheat gluten?
No.

 

Why do you add Vitamin C to Vital Wheat Gluten?
Yeast likes an acidic environment. Adding Ascorbic Acid helps the yeast be more productive in the breads. It acts as a dough conditioner. It helps the yeast give your whole grain bread a better rise and gives it a finer, more regular and tender crumb.

 

What function does Ascorbic Acid perform in baking?
Industrial bakers categorize Ascorbic Acid as a flour ‘improver’ or dough conditioner. In the presence of oxygen, Ascorbic Acid becomes an oxidizing agent and the ‘improvements’ to which it contributes include:
Strengthened gluten
Greater loaf volume
Finer crumb (i.e. smaller, more even cells/bubbles)
Increased tenderness of the crumb
Reduced crust thickness
Faster rising

The net result of Ascorbic Acid is to improve the ability of dough to retain gas (as seen by increased oven spring) and to yield bread with a finer (smaller average cell size) crumb cell structure. These changes also result in bread crumb that is softer to the touch yet has the resiliency to recover much of its original shape after compression.’ Baking Problems Solved, p 55, S. Cauvain & L. Young, Woodhead Publishing (2001)

 

Does the Vitamin C contain corn?
No.

 

Does it contain Citric Acid or Sulfites?
No.

 

Is Vital Wheat Gluten the same thing as Seitan?
No, Seitan is made from vital wheat gluten. To make Seitan, you mix powdered gluten, with spices and add water to make a dough. When the dough is steamed, baked or boiled it becomes chewy with a meat-like texture.