Wheat gluten by contains mostly gluten and is very low in starch. It gives bread dough more elasticity improves its and makes the end product chewier. Wheat gluten essentially strengthens dough. It is great for whole grain and low-gluten breads including rye buckwheat spelt oat and teff. Wheat gluten is a secret ingredient that really does make the finished product better. The best part you need to add 3 tablespoons of wheat gluten per loaf of bread. When adding wheat gluten for the first time we recommend following a recipe to ensure proportions are correct. Note: wheat gluten absorbs moisture. You may need to add an extra tablespoon of water to the dough to achieve desired consistency. We always take customers’ satisfaction as our top priority. If there are any questions or problems with our product please feel free to contact us. We will make every effort to solve your problem.
