Suma Vital Wheat Gluten 3kg for bread making, seitan and baking. High-protein gluten powder that improves rise, texture and dough strength.

Suma Vital Wheat Gluten 3kg

Suma
SKU:
14636
|
UPC:
5017601042167
£15.99 (Inc. VAT)
£15.99 (Ex. VAT)
Current Stock:
3
Adding to cart… The item has been added
global
Description

Vital Wheat Gluten

Suma Vital Wheat Gluten 3kg is a fine, high-protein powder made from wheat, commonly used to improve structure and elasticity in bread, baking and plant-based cooking. When mixed with water, it forms a strong, stretchy dough that traps air effectively, helping bread rise well and giving loaves a firm, chewy texture. It is also widely used to create homemade seitan, offering a versatile base that can be seasoned and shaped for savoury dishes. This large 3kg pack provides excellent value for regular bakers or anyone exploring plant-based recipe development. Whether added to bread flour or used to create vegan meat alternatives, vital wheat gluten offers reliable results and a consistent texture.

Key Features:

  • High-protein wheat gluten for improved dough strength and elasticity.
  • Ideal for bread making, seitan and plant-based cooking.
  • Helps achieve a well-risen loaf with a firm crumb.
  • Easy to mix, shape and season for versatile recipes.
  • Large 3kg pack.

Recipe Inspiration:

  • Mix into bread flour to improve rise and structure.
  • Combine with herbs and spices to create homemade seitan.
  • Add to pizza dough for extra chewiness and strength.
  • Use in baking recipes to reinforce texture in wholemeal loaves.

What does vital wheat gluten do in bread dough?

Vital wheat gluten increases the protein content of flour, which strengthens the gluten network in dough. This helps it hold more air, resulting in better rise, improved chew and a more resilient structure.

Why is vital wheat gluten used in making seitan?

When hydrated and kneaded, vital wheat gluten forms an elastic dough that becomes firm when cooked. This gives seitan its characteristic texture and allows it to absorb flavours from marinades, broths and seasonings.

Can vital wheat gluten be added to low-protein flours?

Yes, adding vital wheat gluten to flours with lower protein content, such as wholemeal or all-purpose flour, helps improve elasticity and stability. This is especially useful when baking breads that need a stronger structure.

Ingredients:

Vital WHEAT GLUTEN.

Allergens highlighted in BOLD.

Suitable for a Vegetarian diet

Y

Suitable for a Vegan diet

Y

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.