Gluten

• Used in bread-making to create a chewy texture and help the dough rise by trapping air bubbles during fermentation.
• Incorporated into pasta and noodles to provide structure and elasticity, ensuring they hold their shape during cooking.
• Essential in baking cakes, cookies, and pastries, where it helps maintain the structure and prevents crumbling.
• Used in seitan, a popular plant-based meat substitute, where gluten is hydrated and seasoned to mimic the texture of meat.
• Acts as a thickening or binding agent in processed foods such as soups, sauces, and gravies.
• Utilized in brewing beer, where it contributes to the mouthfeel and stability of the final product.

• Provides structure and elasticity in baked goods, making it essential for achieving the desired texture in bread, pizza dough, and pastries.
• A key source of protein in wheat-based products, contributing to dietary protein intake.
• Often used in meat substitutes like seitan, making it a popular choice for plant-based and vegan diets.
• Helps thicken and stabilize sauces, soups, and gravies in culinary applications.
• Commonly used in processed foods to enhance texture and maintain product consistency.

Store gluten or vital wheat gluten in an airtight container in a cool, dry place, such as a pantry. For long-term storage, refrigeration or freezing is recommended to prevent spoilage and extend shelf life. Always keep it away from moisture and strong odors to maintain its quality and usability.