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|about 31 servings per container|
|Serving Size: 1 tbsp (9 g)|
|Amount Per Serving and/or % Daily Value*|
All natural. Naturally nutritious. Wheat Gluten, the substance that binds. Gluten is the natural protein of the grain and is separated from whole wheat with pure water. It is responsible for the stretchiness of dough and for the shapes that baked goods hold. That is why it is the secret ingredient of professional bakers who use it for producing doughs, breads, rolls, and pastries. Adds protein. Increases volume. From America's heartland to your heart. Arrowhead Mills has been the pioneer and leader in organic baking mixes, grains, cereals and nut butters since 1960. We believe in nature's abundance and treat food with respect - not chemicals! Capturing the essence of the earth with organically grown ingredients, Arrowhead Mills takes you back to the basics with the best-tasting, most diverse selection of products for home-baked goodness. Wheat Gluten Provides: higher rising baked goods; improved shape; enhanced flavor; additional protein; extended freshness. Dairy free. A sodium free food. A cholesterol free food. Vegetarian. All natural - no artificial anything! Try all our 100% organic flours in your favorite recipes. www.arrowheadmills.com. Comments or questions? Write us at: Arrowhead Mills Consumer Relations 4600 Sleepytime Drive, Boulder, CO 80301 or call 800-434-4246.
Vital Wheat Gluten.
Basic Directions: For most bread recipes that use yeast, the amount of gluten to be added per cup of flour is as follows: 1-1/2 tsp. per cup of flour for whole grain breads; 1 tsp. per cup of flour for white breads. The gluten should be well mixed or sifted with the flour called for in the recipe. (For measuring by weight, the amount to be added is 2% to 3% of the flour weight). The amount of gluten added can be varied according to the desired performance and the strength of the flours being used. Breads that will contain significant amounts of bran, nuts, raisins, seeds, and non-wheat flours will need additional gluten. Breads that contains mostly unbleached white flour will normally require less gluten. Adding gluten to bread mixtures that use baking powder as the leavening agent will improve the protein and usually the shape, texture and taste of the resulting bread. The addition of wheat gluten will not necessarily increase rising in breads that contain baking powder as an ingredient.
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