Vital wheat gluten, the natural protein found in wheat, is often added to baking recipes. Wheat gluten adds texture and elasticity and helps baked goods rise. People with wheat sensitivity or celiac disease should avoid wheat products, such as vital wheat gluten, according to MayoClinic.com. Try using other products to replace vital wheat gluten in recipes. Continue testing new ingredient combinations until you find suitable substitutions that satisfy your preferences.
Xanthum Gum
Xanthum gum, a byproduct of bacteria and corn syrup, remains stable in high temperatures and dissolves easily in liquid, according to Celiac.com. Xanthum gum's stabilization and thickening properties make it a suitable vital wheat gluten substitute in various recipes, such as gluten-free bread. Using xanthum gum helps bind the dough and makes it rise.
To use xanthum gum as a vital wheat gluten replacement, simply use a 1:1 ratio of xanthum gum to wheat gluten. Try adding 1 tsp. of xanthum gum to cookies and cakes and 2 tsp. to bread recipes to improve the texture.
Guar Gum
Guar Gum, a fine white powder, originates from the seeds of a guar bush, a plant in the legume family. Mainly produced in India, guar seeds are treated and finished into a powder, according to the Lucid Group's September 2007 Science Tech Entrepreneur. Often used as a stabilizer or thickener, guar gum contributes to many recipes such as breads, sauces, dressings and dairy products.
Try using guar gum as a vital wheat gluten substitute in wheat flour recipes. For every cup of wheat flour, use a mixture of 1 tsp. of guar gum and 1 cup of wheat-free flour instead, recommends AllRecipes.com. The guar gum will help trap air in the baked good, providing a leavening effect.
Gluten-Free Flours
Substitute the vital wheat gluten in recipes containing flours by using gluten-free flour. Many flours make suitable substitutes including soy flour, rice flour, kamut flour and potato starch flour. Tapioca flour, made from cassava roots, adds a chewy taste to recipes and successfully serves as a gluten substitute. Tapioca flour contains a sticky characteristic desirable for breads. Try a blend of gluten-free flours, available for purchase in health food stores.
Quinoa flour and amaranth flour also make reliable substitutes. They contain a higher fat content and provide moistness to baked goods. If you desire wheat-free, vital wheat gluten substitutes, avoid products containing barley, bulgur, semolina, spelt and rye, recommends MayoClinic.com.
