Whenbran and starch are removed from whole wheat,Wheat Gluten( the Vital wheat, the natural protein)is found abundantly In the Endosperm of The Wheat Berry. When added to water it becomes highly elastic. Adds stickiness and sponginess to the dough.In addition it hepls to retain gas steam from baked bread. Gives high rise moist texture to home baked breads, especially Breads are made with coarse whole grain flours. Gluten has lower carbohydrates and much higher protein. A quarter cup of pure gluten flour ca contain 23 grams of protein. Commonly added to foods baked with flour to provide a balance in the protein/ carbohydrate ratio.
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