Vital wheat gluten, or wheat gluten flour, is the protein component of wheat flour. These proteins are responsible for the rise, texture and crumbs of breads. While gluten is present in all wheat flours, vital wheat gluten may be used to increase the gluten content of a particular bread. It can also be flavored, kneaded and simmered to form a traditional Asian meat substitute called seitan.
Types
Vital wheat gluten is typically sold with baking supplies or bulk baking products. Make sure you are purchasing wheat gluten, rather than high-gluten flour. The two products have different protein counts and are not interchangeable. You may also find wheat gluten packaged in the form of seitan mixes or wheat-meat mixes; however, these may include other ingredients and seasonings that make them inappropriate for baking, reports the Vegetarian Resource Group.
Function
You can use vital wheat gluten to improve the texture of whole grain breads. Add two tablespoons of wheat gluten for each cup of whole grain flour, or one tablespoon plus one teaspoon of gluten for each cup of all-purpose flour. If you are using a high-gluten flour or bread flour, there is no need for additional gluten. Gluten will increase the protein content of your bread and may improve the crumb of whole grain breads, according to Baking911.com.
Considerations
Vital wheat gluten contains 35 calories per tablespoon. There is 1 gram of carbohydrate in a tablespoon of gluten and zero grams of fat. A single tablespoon of gluten provides 2 percent of the recommended daily allowance of iron. Wheat gluten contains 7 g of protein per tablespoon, according to KingArthurFlour.com. While vital wheat gluten is typically used to improve baked goods, low-carbohydrate cooks may appreciate its high protein and low carbohydrate counts.
Features
When kneaded together with water, broth, and spices, vital wheat gluten forms the basis of seitan. A three-ounce serving of seitan contains 130 calories, 1.5 g of fat, 20 g of protein, and 6 g of carbohydrates. It is lower in fat, calories and saturated fat than meat products, and offers a tasty substitute with a similar texture, according to VegetarianOrganicLife.com.
Warning
While vital wheat gluten is a useful addition to a baker's pantry and offers new options for vegetarian foods, it is not appropriate for everyone. Gluten intolerance and celiac disease can make gluten consumption dangerous for some individuals. Vital wheat gluten should not be used in wheat-free or gluten-free baking, and seitan is not appropriate for individuals with celiac disease, gluten intolerance or a wheat allergy.
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