NutriMill Vital Wheat Gluten
Natural protein derived from wheat flour. Adding this to your bread results in improved uniformity and texture. Provides strength and stretch to dough and also improves yield and shelf life.
Directions: Add 1 1/3 tsp. per 1 cup of flour. OR 1/4-1/3 cup Vital Wheat Gluten per 10-12 cups of flour, mix well with flour.
The strength of flour will determine the amount of gluten needed. When making breads containing bran, raisins, seeds etc. increase the amount of gluten used. If too many bubbles form, reduce the amount of gluten being used. Can be used in Bread Machines.
Good for 6-12 months after opening.
** Unlike commercial dough enhancer which contains whey, lecithin, soy, citric acid, yeast, salt, cornstarch, ascorbic acid and honey, Vital Wheat Gluten is simply wheat flour with most of the starch removed so the natural protein is more concentrated.**
