It뭩 Simple: No Short-Cuts Just 100% Commitment to Quality and 6 g Protein per Serving
Arrowhead Mills brand was born in the Texas Panhandle back in 1960. We’ve grown but we haven’t changed how we do things. We’re still using our same trusted milling processes and building long-term relationships with our organic growers working with them face-to-face day-to-day. Hard work honesty kindness and business with a handshake ?that’s our process. That’s the Arrowhead way. It’s how we bring the awesome goodness of the land to your table and we’re real proud of it.
Vital 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 shapes that bake goods hold. That is why it is the secret ingredient of professional bakers who use it for producing doughs breads rolls and pastries.
Suggested Use
Basic Vital Wheat Gluten
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 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 contain 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 breads that contain baking powder as an ingredient.
Other Ingredients
Vital wheat gluten.
Warnings
Store in a cool dry place.