Vital wheat gluten (also called gluten flour and vital gluten) is the isolated protein of wheat and is most often used as an ingredient in whole-grain and whole-wheat breads to improve the elasticity and texture of dough. It’s also a key ingredient in “wheat meat” such as seitan, a vegan, meat-free alternative that mimics the texture of meat. Enhances Bread Baking Improves Rise and Structure: It increases the protein content in standard flour, helping dough form a strong, elastic network that traps yeast gases, resulting in a higher rise and a lighter, airier crumb. Softens Whole Grains: Whole-grain flours contain bran, which may cut gluten strands when kneading and makes bread dense. Adding vital wheat gluten improves this by reinforcing the structure. Replaces Bread Flour: You can convert all-purpose flour into high-protein bread flour by adding just 1 to 2 teaspoons of vital wheat gluten per cup of flour. Creates Vegan Meat Alternatives (Seitan) Seitan: Vital wheat gluten is the base ingredient for seitan (often called "wheat meat"), which mimics the texture of meat and is highly popular in vegetarian and vegan cooking.
