Vital Wheat Gluten is made from the protein (75% to 80%)in the endosperm of the wheat berry. When combined with water of the yeast bread recipes it becomes highly elastic, improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread.
Vital Wheat Gluten can also be used to make a vegetarian meat substitute known as seitan. It acts as a binder for meatballs, meatloaf, veggie burgers and tofu.
