Arrowhead Mills Vital Wheat Gluten, 10 oz (283 g)

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Product Quantity:	10
Serving Size:	1 tbsp (9 g)
Serving per Container:	31 Servings
Item#:	APH-081
UPC Code:	074333371205

Retail Price: ~~$4.05~~

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Product Details

Description

All Natural- No Artificial Anything!
Naturally Nutritious
Adds Protein
Increases Volume
Kosher Pareve
Dairy Free
A Sodium Free Food
A Cholesterol Free Food
Vegetarian

Wheat Gluten Provides:

Higher Rising Baked Goods
Improved Shape
Enhanced Flavor
Additional Protein
Extended Freshness

Wheat Gluten, the "Substance that Binds". Gluten is the natural protein of the grain and is separated from whole wheat with pure water. It is responsible for the stretchiness of dough and for the shapes that baked goods hold. That is why it is the secret ingredient of professional bakers who use it for producing doughs, breads, rolls, and pastries.

From America's Heartland To Your Heart

Arrowhead Mills has been the pioneer and leader in organic baking mixes, grains, cereals and nut butters since 1960. We believe in nature's abundance and treat food with respect- not chemicals! Capturing the essence of earth with organically grown ingredients, Arrowhead Mills takes you back to the basics with the best-tasting, most diverse selection of products for home-baked goodness.

Suggested Use

Basic Directions For most bread recipes that use yeast, the amount of gluten to be added per cup of flour is as follows: 1 1/2 Tsp. per cup of flour for whole grain breads 1 Tsp. per cup of flour for white breads The gluten should be well mixed or sifted with the flour called for in the recipe. (For measuring by weight, the amount to be added is 2% to 3% of the flour weight.) The amount of gluten added can be varied according to the desired performance and the strength of the flours being used. Breads that will contain significant amounts of bran, nuts, raisins, seeds, and non-wheat flours will need additional gluten. Breads that contain mostly unbleached white flour will normally require less gluten. Adding gluten to bread mixtures that use baking powder as the leavening agent will improve the protein and usually the shape, texture and taste of the resulting bread. The addition of gluten will not necessarily increase rising in breads that contain baking powder as an ingredient.

Supplement Facts

Supplement Facts
Serving Size: 1 tbsp (9 g)
Servings Per Container: about 31
	Amount per Serving	% Daily Value*
Calories	35
Calories from Fat	0
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Trans Fat	0 g
Cholesterol	0 mg	0%
Sodium	0 mg	0%
Potassium	5 mg	0%
Total Carbohydrate	3 g	1%
Dietary Fiber	0 g	0%
Sugars	0 g
Protein	5 g
Vitamin A		0%
Calcium		0%
Vitamin C		0%
Iron		2%
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:

	Calories:	2,000	2,500
Total Fat	Less than	65 g	80 g
Saturated Fat	Less than	20 g	25 g
Cholesterol	Less than	300 mg	300 mg
Sodium	Less than	2,400 mg	2,400 mg
Potassium	Less than	3,500 mg	3,500 mg
Total Carbohydrate		300 g	375 g
Dietary Fiber		25 g	30 g

Other Ingredients

Vital wheat gluten.

Manufacturer Info

Manufacturer Info

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