Info: 500g plastic jar
Vital Wheat Gluten comes from the endosperm of wheat kernels and contains between 75% and 80% protein. When it's mixed with water, it becomes very elastic -- almost like taffy. There are three main uses for it: 1) in baking, to make the loaves or buns etc. bigger, fluffier or more chewy (gluten helps the dough stretch while it's baking, and also helps it hold it steam and air bubbles), which may be especially useful for puffy items like Yorkshire Pudding or when you are using multi-grains, rather than just wheat, to make the end-result less dense; 2) to make a meat substitute akin to tofu-burgers, called seitan, by mixing it with water, spices, and possibly other types of flour (such as chickpea); and 3) as a binding agent for other meat or meat substitute dishes, including hamburger patties, meatballs, meatloaf, and veggie or tofu burgers.