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Dec 19, 2006 03:52 PM

gluten flour question

Looking at recipes for whole wheat breads, pizza doughs, etc. Seems some call for gluten flour. I googled to learn what it is, now the question- is this stuff readily available in small town grocers, like Krogers? I've never seen it, but I've never looked for it either.

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  1. "Gluten, Vital Wheat is the natural protein found in wheat. It contains 75% protein. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. This is often used by commercial bakeries to produce light textured breads, and can easily put the home bread baker on a par with the professionals. Vital Wheat Gluten can also be used to make a meat substitute known as seitan. "

    I use this (from whole foods)... I think its what your refering to. The nice thing about having a bag of gluten around is that then you can boost the content of gluten in ordinary all purpose flour and not have to buy bread flour seperately.

    Also, its good to sprinkle around the house to keep those pesky individuals with glutenphobia at bay. ;-)

    1. Are you looking for vital wheat gluten or for high gluten flour? Many pizza-making afficianados call for the latter and when they do they're more often than not referring to King Arthur Sir Lancelot flour available by mail at Even stores that carry King Arthur brand flour rarely carry the Sir Lancelot, so mail order is the only way to go.

      1. vital wheat gluten is the name that i know this product by. its OK. i mean, it results in a bread product that we modern folk are all used to and probably enjoy. that would be a big, airy, very well-risen loaf. the thing is, if you are trying at all to bake in what I would call a 'pure' fashion, you should try avoiding this product. bread would be, at base, flour and water and yeast (and salt i guess:). ground up wheat berries, or 'flour' as we call it today, contain all the gluten-forming proteins that really are needed to produce and beautiful, if 'rustic', loaf.

        i'd say, if its not too much of a task, make one loaf with vital wheat gluten and one without and look at the different product. you will most likely see that the vital wheat gluten one will have risen a bit more and perhaps have a more open crumb structure.

        1. Thanks alot JoanN for that King Arthur Sir Lancelot tip. I had no idea they offered this type of flour, being that it's not pronouncedly advertised on their website (it took a few clicks to find it).

          1. Hey local Winn Dixie & Wal Mart both carry King Arthur flours, so yours might too...