Vital wheat gluten flour

Vital wheat gluten flour is a protein ingredient obtained from wheat, primarily used to improve the texture and consistency of baked goods and in the preparation of vegetarian and vegan foods as a meat substitute. It is the protein fraction of wheat extracted after removing most of the starch and other components, resulting in a powder high in gluten.

Origin: Vital wheat gluten is mainly produced by extracting the natural gluten from wheat, a cereal cultivated worldwide for thousands of years, with origins in the Fertile Crescent. Its use in cooking has been increasing due to the popularity of plant-based diets.

Properties: It is an excellent source of plant-based protein, with a protein content that can exceed 70-75%. Thanks to its ability to form an elastic network when hydrated, it is essential for providing structure and elasticity to breads, doughs, and other bakery products. Furthermore, it is low in fat and carbohydrates.

Synonyms in Spanish (Latin America): gluten de trigo, gluten vital, gluten de trigo vital en polvo, gluten vegetal, harina de gluten.