Have you noticed I include an ingredient called “Vital Wheat Gluten” in my bread recipes? Ever wonder what it is? For a long time, so did I. Several years ago, a good friend of mine mentioned that my super-amazing-baker friend, Aimee, used gluten in her bread, and that’s why it was so yummy. I wasn’t quite sure what it was, but I wasn’t baking my own bread, so I didn’t inquire about it.
Fast forward a few years, and I found myself making bread. It was turning out okay, but it wasn’t as lovely and light as everything Aimee made! I saw a recipe calling for “Vital Wheat Gluten” and decided I better find out what the heck it was.
Simply put, Gluten is the protein found in wheat. Vital Wheat Gluten is gluten (protein) which has been separated from the flour. It is used to add additional texture and elasticity to bread. As it contains about 75% protein, it is often used by many vegetarians to make a meat substitute called “Seitan” (pronounced sey-tan).
Want to see it? Here it is:
Working hand in hand with vital wheat gluten are dough enhancers or conditioners. Truth is, most of the stuff we add to bread is a dough “enhancer.” All you need to make bread is flour, yeast, salt, and water. That’s it! Everything else is an “enhancer.”
If we’re already using enhancers, why would you use a commercial one? I’ve found that it adds additional “lift” to my bread, making it lighter and softer (particularly helpful when I’m trying to get my kids to eat whole grain bread). It also increases the shelf-life by a couple of days (not that freshly baked bread lasts that long in my house). There are also homemade dough enhancer recipes available online, if you’re interested in going that route.
I bought my first cans at a grocery store in Utah while visiting my son at school. Unfortunately, they do not carry it in my local grocery store, so I bought a couple of large (#10) cans from Honeyville Grain online for my food storage. One thing I love about Honeyville Grain is that they have a flat $4.49 shipping cost regardless of how much you purchase. I am not affiliated with them, but I was impressed with the quality and price of their baking products. If you do not eat gluten, you may be interested to know that they have a wide variety of gluten free flours, too.
To sum it all up, you do not “need” vital wheat gluten or dough enhancers. BUT, if you’re having problems getting the texture you want in your bread, you may want to give them a try.
Have you ever used vital wheat gluten or dough enhancers?
Do you love them as much as I do?
March 14, 2014 at 11:54 am
Just what I wanted to see! I read your last post about bread and was wondering about this! One question, I’m on a quest for a bread that is close to store bought sandwich bread. Does the vital wheat gluten make the bread fold better without breaking?????
LikeLike
March 14, 2014 at 12:12 pm
I’m glad you found this post helpful. 🙂 Dough enhancer makes bread more like the sandwich bread you buy at the store. I don’t like mine too soft, so I only use 1 tablespoon for two loaves, but you may want to try a little more.
LikeLike
March 14, 2014 at 9:03 pm
I’m so going to try this!
LikeLike
March 14, 2014 at 12:36 pm
I don’t use vital wheat gluten when I bake, but I do add a little potato flour when I make a loaf of white sandwich bread.
LikeLike
March 14, 2014 at 12:39 pm
I’ve heard that makes for a really nice bread. I’ll have to try it.
LikeLike
March 14, 2014 at 12:40 pm
You don’t need much – just a quarter cup. Try King Arthur Flour’s White Bread 101 recipe.
LikeLike
March 14, 2014 at 1:16 pm
Ms. Laurie, I love this entry and I absolutely love your blog! It’s original and I’m learning lots from you!
LikeLike
March 14, 2014 at 1:44 pm
I’m so glad you’re enjoying it!
LikeLike
March 14, 2014 at 6:30 pm
Laurie – thanks so much for your comment that you left on our blog “Framboise Manor”. i have now added you to our blogroll and will enjoy going through all of your backposts. i did a quick scan of some of your post and there is much to be learned here. again, thanks for stopping into our blog…now i have a new blog to learn from. and a new friend.
kymber
LikeLike
March 14, 2014 at 6:33 pm
I always wondered what it was! Thanks for the helpful post 🙂
LikeLike
March 15, 2014 at 2:32 am
Really interesting article!
Dough enhancers aren’t allowed in the EU and subway have just stopped using it, too! It seems pretty safe unless you’re going to chow down on the whole pot, haha.
Thanks for such an informative post 🙂
LikeLike
March 15, 2014 at 2:36 am
That’s very interesting that the EU does not allow dough enhancers. There are all different types of dough enhancers. Egg, for example, is a type of dough enhancer.
Here’s a link to a recipe for a homemade dough enhancer, if you’re interested: http://chickensintheroad.com/cooking/how-to-make-homemade-dough-enhancer/
LikeLike
March 15, 2014 at 2:41 am
Thanks for the link! 🙂
Yes, the man-made one is not allowed.
Have a great weekend 🙂
P.s. Your home baked bread looks super tasty 🙂
LikeLike
March 15, 2014 at 2:49 am
You are most welcome! And Thank You for stopping by my blog. 🙂
LikeLike
Pingback: Best Whole Grain Dinner Rolls Ever! | My Foray Into Food Storage