veganvegetariancontains gluten

Vital Wheat Gluten

Pure wheat protein for chewy breads and plant-based cooking

Main useBoosting protein in baked goods; making seitan (plant-based meat substitute)

Shelf lifeUp to 12 months in a cool, dry pantry

ContainsGluten—not suitable for people with celiac disease or gluten sensitivity

Also calledWheat gluten, wheat protein, or gluten flour

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Types of Vital Wheat Gluten

Buy it or make it

Buy it

Common carton size

On the shelf at your store. Live pricing is coming soon.

Store in an airtight container in a cool, dry pantry. Keep away from moisture to prevent clumping.

Values are approximate; brands vary slightly.

Mix with water gradually to develop gluten structure; use about 3 parts water to 1 part gluten for seitan.

Knead the dough briefly after mixing to activate the gluten and build chewiness.

For breads, start with 1–2 tablespoons per cup of flour to add strength without overdoing it.

Vital wheat gluten absorbs liquid readily—don't over-hydrate or your dough becomes gluey.

Using too much gluten, which makes baked goods rubbery and dense.

Not mixing thoroughly with water before kneading, resulting in lumpy dough.

Over-kneading seitan dough, which can make it tough instead of tender.

Storing in humid conditions, causing the powder to clump or go off.

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