Vital wheat gluten (also called “wheat gluten” and “wheat protein”) is a gluten flour where most of the starch is removed to leave only gluten behind. Vital wheat gluten is used by commercial bakeries to produce light textured breads and by many for the production of plant-based meats. It acts as a binder for meatballs, veggie burgers etc. When combined with water it becomes elastic with a meat-like texture like seitan. To make seitan, mix vital wheat gluten with spices and then add water to make a dough. When the gluten dough is steamed, baked, boiled or otherwise cooked, it becomes chewy with a very meat-like texture.
Allergens: Wheat (Gluten)