Vital wheat gluten is the protein part of the wheat kernel. The wheat gluten is extracted by rinsing the wheat flour repeatedly with water, a process that separates the gluten from the starch. Vital wheat gluten is an essential component of homemade whole-wheat pasta because it provides the wheat and protein components in the pasta.
Reasons for Adding Gluten to Pasta
Vital wheat gluten and whole-wheat flour replace semolina flour in whole-wheat pasta recipes. The vital wheat gluten prevents the wheat flour from becoming clumpy and heavy. Wheat gluten is high in protein but lower in carbohydrates and has a lower glycemic impact than semolina or white flours. As a result, whole-wheat pasta made with vital wheat gluten is a good choice for many low-carbohydrate diets. However, watch your portion sizes because even whole-wheat pasta contains carbohydrates.
Choosing a Gluten
Not all vital wheat glutens are the same, according to Ursula Solom and Mary Dan Eades, authors of "The Low-Carb Baking and Dessert Cookbook." Some wheat gluten flours are labeled as "vital wheat gluten flour," which is usually just refined white flour with wheat gluten added. This flour is not meant to be whole wheat or low carbohydrate. The vital wheat gluten is just added to the white flour to prevent the resulting bread or pasta from becoming clumpy. Read the ingredients carefully to ensure that you are getting pure vital wheat gluten.
Basic Whole-Wheat Pastas
To make whole-wheat pasta with vital wheat gluten, you can choose a recipe that combines wheat gluten flour with whole-wheat flour and soy protein powder, or a recipe that combines the vital wheat gluten with whey protein powder and whole-wheat flour. Some recipes include almond flour in addition to or instead of the whole-wheat flour. Read the nutrition facts for each recipe to make sure that the pasta meets the guidelines set forth by your diet. The carbohydrate count, calories and fat will vary according to the ingredients.
Problems with Gluten
Do not add vital wheat gluten to a pasta recipe if you are sensitive to gluten or if you have celiac disease. The gluten may trigger an immune response that can damage the cilia inside of your small intestine and reduce your ability to absorb nutrients from food, according to PubMed Health. If you are sensitive to gluten or if you have celiac disease, choose a gluten-free pasta or consult your physician or nutritionist to learn about healthy meal options.
References
- The Low-Carb Baking and Dessert Cookbook; Ursula Solom and Mary Dan Eades
- Biopolymers; David Plackett
- Healthy Bread in Five Minutes a Day; Jeff Hertzberg et al.
- The Low-Carb Comfort Food Cookbook; Mary Dan Eades, M.D., et al.
- The Low-Carb Cookworx Cookbook; Mary Dan Eades and Michael R. Eades
- PubMed Health: Celiac Disease
