16 Oz Vital Wheat Gluten

If your bread hasn’t been rising as flourishing as you’d like, strengthen your mix with the L’Equip Vital Wheat Gluten.

Grains like barley, wheat, and rye typically contain water-soluble, highly elastic proteins called “glutenin,” or “gluten” for short (and “vital gluten” is another name for the same thing).

The proper amount to use is 1/4 to 3/4 cup of L’Equip Vital Wheat Gluten per 10-12 cups of whole grain flour.

Each package/pouch has a convenient zip closure to keep the Vital Wheat Gluten fresh between uses.