Honeyville's Vital Wheat Gluten is extracted from a naturally occurring protein found in wheat that can greatly improve your baked goods. The gluten in wheat flour is responsible for making the dough rise and have a moist, light texture after baking. Adding this wheat gluten helps your loaves of bread that use low-gluten flours such as rye, oat or buckwheat rise to be light and fluffy. Wheat flour does contain natural gluten, but not often to the extent desired. This is why many pastry chefs and bakers benefit from the aid of vital wheat gluten; the effect on the bread is remarkable! Just adding a tablespoon or two transforms any bread into a picture-perfect, light-textured loaf that will have the neighbors begging you for your secret technique.
Shelf-Life: Vital Wheat Gluten will store for 7 to 10 years in a sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place). Once opened, it has an average shelf life of 6 to 12 months. The 50 pound bag stores for 1 year in sealed packaging under ideal storage conditions (cool, dry place).
Instructions: Depending on the quality of the flour, the recommended usage is between 3% and 5% of the total weight of the required amount of flour. For 1 bread loaf, add 1 or 2 tablespoons to the flour.
Uses: Can be added to improve your breads, muffins, croissants and more.
Packaging: Vital Wheat Gluten is sealed air tight in a #10 can and weighs approximately 3.5 pounds. A case contains 6 #10 cans and weighs 21 pounds. Each can contains 45 servings. One serving size is ¼ cup. The 50 pound bag packaging may vary.
Ingredients: Vital Wheat Gluten. Certified kosher with documentation available upon request.
Allergen information: Contains Wheat. These cans are produced on equipment that processes products containing soy, wheat, milk, egg, peanut, and tree nuts.
Have used it for years - and although I have some that is over 13 years old - there is no difference between that and the fresh. I don't think protein deteriorates.Review by judy
The secret to getting 100% Whole Wheat bread to rise taller and be fluffier is to add vital wheat gluten (approx. 1 heavy Tbls. per cup of flour). I tried the Honeyville gluten and it works great (plus, it increases the protein content of a bread loaf). I've tried other very good, high priced gluten, such as Bob's Red Mill, but the Honeyville gluten is more affordable, packaged for long-term storage and works just as well as any gluten I've tried. Because it seems to be very good quality and is an effective product, I'm back for 2 cases.Review by Kimmy.K
I love this product. Not only for baking. But I am able to make gluten "meat" products. Just add water and meat bullion flavor. So easy. Used to grind the wheat, wash the flour to develop the gluten. Wonderful, for food storage. No one can tell it's not meat! Baked breads come out so light and tender. Thanks Honeyville for a great product!Review by Judie