Vital Wheat Gluten Powder Natural Wheat Protein 1Kg For Baking Seitan Flour Fortifie Binder

100% Pure Plant-Based Wheat Protein

New Leaf Products' Vital Wheat Gluten is a 100% pure plant-based wheat protein supplied in a convenient 1kg pouch. Made from the natural protein fraction isolated from wheat and finely milled into a fine free-flowing powder it provides approximately 80% protein per 100g. With just one ingredient and no additives or artificial flavours it is a versatile choice for baking cooking and plant-based recipes.

Strengthens Dough & Supports Baking

Vital Wheat Gluten helps improve dough strength elasticity structure rise and chew making it ideal for homemade bread pizza dough pasta and noodles. Add 1–2 tablespoons (10–20g) per 200g of flour to help enhance dough texture and binding. It can also be used as a natural dough enhancer thickener and binder in a variety of recipes.

Ideal for Seitan & Plant-Based Cooking

Vital Wheat Gluten is the key ingredient for making homemade seitan and plant-based meat alternatives. Simply knead with approximately 120–150ml of water or stock until elastic then simmer or bake according to your preferred recipe. Vegan and keto-friendly this versatile pantry staple is ideal for bakers vegetarians vegans and plant-based cooks. New Leaf Products is a Certified B Corporation.

Full ingredients

Wheat Gluten (100%)

Always read the label before use

Advisory Information:

KEEP OUT OF REACH OF CHILDREN.

Do not use if seal is broken or missing.

Not suitable for coeliacs or those with gluten intolerance.

Disclaimer:

Remember to: We go to great efforts to ensure that the information on this page is accurate at the time that the page was last edited. As we are constantly reviewing and developing our products to meet our consumer needs, consumers, particularly those that suffer from allergies and intolerances, should always check product labelling, warnings, and directions provided with the product that is delivered, prior to use or consumption.

Directions:

Add to bread dough at 1–2 tablespoons (10–20 g) per 400 g flour to improve elasticity and rise. Use in pizza dough, pasta, noodles and biryani to improve structure and chew. To make seitan, mix 100 g vital wheat gluten with 120–150 ml water or stock, knead until elastic, shape and simmer or bake. Not suitable for coeliacs or those with gluten intolerance.