Bob's Red Mill Vital Wheat Gluten Flour 500 g

Bread isn't something that you have very often in a low carb/ketogenic way of eating, but I've heard such great things about Bob's that I finally pulled the trigger on an order and I'm so glad I did. A small amount of this gluten flour has elevated my 'fathead' pizza crust so that it bakes realistically and crisply, plus I plan to experiment with it in other ways to add more variety and texture to other dishes. With a little practise I'm also hoping to turn out some beautiful low carb cakes. A little bit goes a long way and I don't bother with bread type substitutions very often so I'm pleased that my purchase will last a good long while.

I made seitan from this wheat protein flour by blending it with soy sauce, seasonings and stock then simmering the resulting chunks of dough for an hour in stock. The result was a tasty, meaty seitan ideal for sir fries etc.. A great change from tofu or Quorn in a stir fry. Making your own seitan is better than buying tins of mock chicken etc. from the Chinese supermarket because these premade products can be far too salty and you can add your own flavourings at a budget cost. This flour is expensive but it can make a huge quantity of seitan per pack so it turns out to be great value.

Bought this to make Seitan but haven't yet got around to it. However, having read that people us this for bread making, I decided to put some into the mix for the breadmaker. I make a loaf 2 USA cups rye flour, one of wholegrain flour and one fstrong white. I initially put two dessert spoons of this into the mix, what a mistake! The dough was trying to claw its way out of the breadmaker it rose so much. Tee Hee. Next time I used half a dessert spoon and it rose like a champion. Simply astonished at the difference, particularly with rye flour which is very difficult to make bread with. If you use wholewheat or white flour, go easy on this stuff or your loaf will be monstrous.Will post another comment when I get around to making Seitan.Happy bread making.

Very interesting addition to your bread bakes. Can make them rise and stay like nothing else. Almost like a Yorkshire pudding depending.

This is an essential addition to any bread-making process. I used this with the whole-meal option in my bread-machine and the result was absolutely fantastic... soft, well risen, fluffy + elastic!!!Just need to experiment on how much you need. The first time I used it, I watched my whole-meal loaf inflate until it got to the roof of the bread-machine door!!! ...and was still trying to push its way through!!! #NoBeSmallTin!!! #LOL

This is great for making vegan meat alternatives, and it lasts for quite a while so it's definitely cheaper than buying meat or other meat alternatives. However, it is imported from America so it is a good bit more expensive than other brands that offer you more of the same product of the same quality for much cheaper. (That is not a problem with the product though so I won't take a star away from it, I just wanted people to be aware that the high price is due to long distance shipping and import, and not sure to it being of a much higher quality than other brands of vital wheat gluten.)

I'm not a fan very rubbery. Not a good meat substitute. Can make an OK veggie sausage mixed with other flours and seasonings.

Using vital wheat gluten is a fantastic way of increasing the raising of wholemeal bread. For a 2lb loaf the addition of three or four tablespoons of the gluten to the flour before beginning the kneading is all you need!