Vital Wheat Gluten Powder

I've used a small amount of this as a binder when making ramen/pasta dough, as the gluten helps hold the pasta together. I end up with an incredible elasticity, I was able to stretch some ramen noodles all the way across the kitchen without breaking. The end result is these have the right texture to them like high quality pasta. I'm sure there are other applications to use as binders or otherwise, but this works for great for my pasta making.

Only one in a hundred people are allergic to gluten, a disease known medically as celiac. The rest of you need to wake up and shake off a silly fad. Recent research also proves the trendy "paleo diet" is off the mark, too--the original paleo diet did, in point of historical fact, actually include bread! Gluten is a protein and good for you. It's also necessary for making bread dough rise, as yeast feeds on gluten. If you want to make bread at home using all wholewheat flour (instead of that white stuff they have to enrich chemically after stripping the life out of it), add 2 tablespoons of gluten per 4 cups of flour. The new artisan loaf recipes don't require kneading--let gluten and yeast do the work for you, and enjoy a much healthier lifestyle.

This product, added to AP flour, entirely eliminates the need for purchasing bread flour. I LOVE IT!!

This Vital Wheat Gluten is a little expensive, but it really helped my whole wheat bread rise and I am going to try it in other recipes too. I got Artisan Bread in 5 Minutes a Day and LOVE those easy recipes. In it it mentions VWG as an additive to get more rise (refers you to their online site, which you can go to and get a recipe) out of any bread. I used it in a very seeded wheat bread - seeds also pierce the gluten, so you need even more VWG - and it kept it from being whole wheat brick.

I add a TBSP to my bread mixture and my bread is perfect. Before it was perfect in the middle but to thick around the outside. Great Product.

OK, the whole "gluten free" thing, unless you're actually allergic to gluten, is a crock. Every study has shown no improvement in health from a gluten free diet. That said, this stuff definitely makes for better bread. Smoother consistency, better rise, all the good stuff. Just a tablespoon in a 2# bread maker batch and all's good.

I was having trouble with uneven bread texture and a friend of mine that used to bake on a larger scale told me that gluten was an absolute necessity to make your loaves turn out the same every single time. Whether it's called "dough enhancer" or "gluten", it's the same thing, and this was way less pricey than "dough enhancer" even though it is exactly the same thing. I won't be without it again.

Using for breadmaking and it works great-bread has better consistency without crumble