Description

Gluten flour is made by hydrating wheat flour to activate the gluten protein. It is then processed to remove everything but the gluten before being dried and ground back into a fine powder.

Because it is essentially concentrated wheat protein, it is not gluten free. Adding just a tablespoon or two of it in your next loaf can improve its elasticity and create a better crumb.

This is especially helpful for bread recipes that use low-protein flour, like whole wheat or rye. It’s also useful for bread recipes with lots of mix-ins, like fruits & nuts, to help provide more structure.

The general ratio is 1 tbsp for every 2 cups of flour.

Storage: Store in an airtight container in a cool, dry spot away from direct sunlight.