vital wheat gluten.

Yes, vital wheat gluten is a highly nutritious plant-based protein source, providing about 75g of protein per 100g. It is low in fat and contains essential minerals like iron and selenium, which support thyroid function and oxygen transport.

Vital wheat gluten is exceptionally high in protein, containing approximately 75.16g per 100g. This makes it one of the most concentrated plant-based protein sources available, making it ideal for those looking to support muscle mass on a vegetarian or vegan diet.

No, vital wheat gluten is almost entirely made of gluten, the protein found in wheat. It is the concentrated form of the protein that gives bread its elasticity and is strictly avoided by those with celiac disease or gluten sensitivity.

Yes, it is generally considered keto-friendly because it is very high in protein and relatively low in net carbs, with about 13.79g of carbs per 100g. It is frequently used in low-carb baking to provide structure and chewiness without the high starch content of regular flour.

Regular flour contains both starch and protein, whereas vital wheat gluten is made by hydrating wheat flour to activate the gluten and then washing away the starch. The remaining protein is dried and ground back into a powder that is nearly pure protein.

It is primarily used to make seitan by mixing the powder with water and seasonings to create a dough that is then simmered, steamed, or baked. It can also be added to low-protein flours (like rye or whole wheat) to improve the rise and texture of bread.

Because it is extremely high in protein and low in fat, it can aid weight loss by promoting satiety and helping to maintain muscle mass. However, it is calorie-dense at 370 calories per 100g, so portion control is important.

Yes, vital wheat gluten is 100% vegan as it is derived entirely from wheat. It is a staple in plant-based diets because it can be transformed into seitan, which has a chewy, meat-like texture that satisfies many meat cravings.

It should be stored in a cool, dry place in an airtight container to prevent it from absorbing moisture or odors. When kept in a pantry, it typically lasts for 6 to 12 months, but it can be refrigerated or frozen to further extend its shelf life.

On its own, it has a very neutral, slightly wheaty flavor. Its main culinary value is its texture and its ability to absorb the flavors of whatever broths, spices, or marinades it is cooked with.