Vital wheat gluten contains protein and helps to add volume to yeast breads. Food manufacturers add vital wheat gluten to cereals and other baked goods to increase the amount of protein in their products, according to Stanley Cauvain, author of "Bread Making." Vegetarians use vital wheat gluten to make a type of meat substitute called seitan.
Identification
You can purchase vital wheat gluten from a baking shop, through the Internet or in some grocery stores, where it is often found in the organic or baking sections or near the bulk-food section. Vital wheat gluten is light brown and similar in texture to finely ground flour. Read the label before purchasing gluten for bread making, to ensure that it does not contain spices or added seasonings. You can use seasoned vital wheat gluten for making the Asian vegetarian dish seitan, according to registered dietitian Jill Nussinow.
Uses
When you are baking yeast breads, adding vital wheat gluten to the dough makes a lighter-textured bread. Vital wheat gluten increases the protein content of your bread and the rise of your yeast products. Add 2 tbsp. of vital wheat gluten for every cup of whole-wheat or rye flour in your recipe and about 1 tbsp. per cup of all-purpose flour. Diana Ballard, author of "Master Bread Making Using Whole Wheat," recommends testing the required amount and adding up to 4 tbsp. per loaf if your bread is not soft enough. If using vital wheat gluten to make seitan, season it to taste while kneading water into the gluten. Use chicken broth and simmer, bake or fry the dough.
Nutritional Information
Vital wheat gluten contains about 100 calories per 2 tbsp., according to the USDA Nutrient Data Laboratory. That same quantity contains 21.27 g of protein, 3.90 g of carbohydrates, less than 1 g of fat, 0.2 g of dietary fiber, 1.47 mg of iron and 8 mg of sodium. The protein content in gluten can help women and men meet their respective daily protein requirements of 46 g and 56 g, as recommended by the Institute of Medicine.
Considerations
Certain medical conditions may restrict you from using vital wheat gluten in breads or seitan. Celiac disease suffers are not able to eat food products containing gluten. If your doctor has diagnosed you with celiac disease or gluten intolerance, avoid using vital wheat gluten. Avoid vital wheat gluten if you are allergic to wheat. If you purchase vital wheat gluten in bulk, store it in the refrigerator if you are not able to use it within one to two months.
References
- "Bread Making: Improving Quality"; Stanley P. Cauvain; 2003
- Vegetarian Resource Group: Seitan -- The Vegetarian Wheat Meat; Jill Nussinow; 1996
- "Master Bread Making Using Whole Wheat"; Diana Ballard; 2009
- USDA National Nutrient Database for Standard Reference
- Institute of Medicine: Dietary Reference Intakes: Macronutrients
- The Accidental Scientist, Science of Cooking: Measurement Equivalents
