Product Description
NATURAL WHEAT GLUTEN Wheat gluten is a theoretically elastic, expandable material that allows for beautiful, tall loaves of bread to be baked from wheat flour. The more extreme, continental the climate, the better the quality of wheat gluten, provided that the soil has good water management and humus. The switch to mass production has shifted the properties of wheat towards less steely, yet floury and high-yielding direction. Therefore, when making bread at home (e.g. in a bread maker) from commercially available flours, adding a tablespoon of wheat gluten for a bread weighing about 500-700 grams is necessary. From wheat gluten, wheat meat can also be prepared according to the instructions on the product. We recommend nuggets from the gluten mass, mixed with water, adequately seasoned with the flavorless VEGANATURA seasoning, fried or breaded to create a topping with a texture and taste strongly similar to meat.