Vital Wheat Gluten

Also known as gluten flour, vital wheat gluten is removed from flour through a washing process. It can be added back into doughs that contain large amounts of non-flour ingredients relative to wheat flour, or used in combination with lower-gluten or alternative flours to increase protein content. The addition of vital wheat gluten enhances dough strength, structure, and elasticity, resulting in a chewier crumb while providing added support for inclusions such as nuts, seeds, grains, and olives.

1. Standard Vital Wheat Gluten

• 75–80% protein

2. High-Protein Vital Wheat Gluten

• Approximately 90% protein

3. Organic Vital Wheat Gluten

*Please note: Some of these products are sold exclusively through our sister company,
New England Flour Corp.