Weissmill Vital Wheat Gluten - 200 GMS

I love making bread, but my bread always came out denser than I'd like, no matter how much I kneaded the dough. Then I found out it was because the flour i was using wasn't optimally gluten rich for the bread dough, and found out about this. I got my hands on it and it really took my bread game to a whole nother level! I love the loaves of bread I make now!It's also useful to make nice stretchy doughs like the dough for malabar paratha, it really improves the texture of the paratha.you just need half a tbsp to a tbsp for a cup (don't go overboard), so it lasts a while too. If you keep this in the freezer, this should last for a year or two (although I'm running out already because of how much I use this, and I just bought the 200 gm pack a couple of months back).

If you like baking bread and fail, then this product is for you. Gluten is the protein required to give the bread it's strechy texture. Basically, all purpose flour gas enough quantity of gluten to help make a good bread, this gluten needs to be activated by kneading for quite a while. So for people that do not have a stand mixer or the time to knead so much, then gluten is the solution to your problem.Adding one tablespoon, around 4.5 g to 500g of APF will give you an excellent quality bread flour. You can increase the quantity when making brown bread or other Multigtain breads. This is an awesome product and an easy and affordable ingredient for a diy bread flour. I've even used it to make vegan wheat pastas.All in all, a very good product. The only downside for me was the high delivery charge that wasn't excused even after being a prime member.

This is the secret ingredient bakers use. Do more research and find how gluten magically transforms all your baked goods. I use it very regularly to transform maida( which is slightly low in gluten) into all purpose flour( generally not available in India). Just add about 3 teaspoon in one cup of maida.I use it with naan, breads, even pancakes and crepes. Works like magic.

Very good for baking and other uses ..

The product came vacuum packed with the latest packing date. The vital wheat glutten was fresh and no stale or untoward smells. Have used it in baking breads, pizzas. Great results in the bread texture and chewing ss as compared to regular maida/flour breads. I have used 20 gms of vital wheat glutten to 400 gms of flour to make the bread flour. This is my first and only vital wheat glutten used. The breads turn out great not only to eat but gives you a great texture to cut without giving away..

The media could not be loaded. It's the first time that am using wheat gluten. I tried making bread with whole wheat flour a lot of times during this lockdown but it wouldn't be fluffy but too compact and hard. I knew about gluten so finally decided to search online and found this, then I was too reluctant and aftr a lot of research I finally bought this. But today finally when I saw the result am so glad that I did buy it.

Adds great strength to the dough so works well. This is my first time using a gluten additive so can’t compare how it’s works Vs anything else.Be careful of the proportion of liquids being used in the recipe cause it does cause the dough to dry out

perfect 500 gm whole wheat bread from Shakti Bhog atta with a tablespoon of gluten and 50 ml extra water from recommended quantity by Kent bread maker!gluten made all the difference.