Also called "gluten flour", "instant gluten flour", "pure gluten flour", and "vital wheat gluten" depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking.
It is 75 to 80% protein. This yields approximately 24 grams of carbohydrate per cup. The process of keeping mostly the protein constituents of the wheat and very little of the starch makes this product a useful aid in low-carbohydrate baking and cooking.
The protein binds moisture meaning your bread and baked goods will usually be more moist and "fresh" than traditional baking yields as well. This should never be confused with other gluten flours as mentioned below which can have significantly more carbohydrate. Vital wheat gluten can also be an essential ingredient when baking with soy flour or soya powder, as soy contains no gluten element to allow baking doughs to raise or hold their shape.
Depending on the recipe, you can use up to 3 Tbsp per cup of flour used.
Gluten is a natural protein found in wheat which, when combined with water, gives dough its elasticity. It is the gluten that allows the dough to hold gas from yeast and steam, which causes bread to rise. For people cooking with other whole grains that do not contain adequate gluten, this flour provides the boost of gluten needed to make breads and other baked goods lighter.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."