Made by drying freshly prepared wet gluten separated from high-quality Australian wheat, this powder can be used in bakery applications to boost the protein content in flours resulting in lighter bread with more fermentation structure as a result of the increase in elasticity from the gluten. A good example is bagels where the added gluten creates that signature chewiness.
Wholewheat or wholemeal and rye flours have lower protein levels due to the higher bran content in the flour so when baking with them added gluten powder is essential if you don't want heavier denser loaves of bread. Also, recipes that contain lots of nuts, seeds or added bran can sever gluten strands so will benefit from gluten powder.
Usage: Approx 2% per kg of flour or according to your recipe.
Great source of protein, approx 75%
Product of Australia
The Red Spoon Co
Unit of measure
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