Anthony's Organic Vital Wheat Gluten, 2 lb, High in Protein, Vegan, Non GMO, Keto Friendly, Low Carb

This is something I bought to mix in with all-purpose flour when making bread. I didn't want to have to keep three different flours on hand in my tiny kitchen (cake, bread, and A. ) so I chose Anthony's after reading reviews for several different vital wheat gluten brands. My breads are super soft and the crumb is perfect; my family won't eat store-bought bread any longer, so I'll be ordering more soon! On Google, the recommended amount of added gluten per 1 cup of flour for anyone seeking vital wheat gluten for bread making ranges from 1/2 teaspoon to 1 Tablespoon. I use King Arthur all-purpose flour and have found that one teaspoon of gluten per cup of flour works well. Depending on the temperature, altitude, humidity, and other factors in your kitchen, you may need more or less, so there will be some trial and error. Wait until you've found the sweet spot for your kitchen's conditions before adjusting the amount. Good luck in the kitchen!.

Ryder Gregory

| Jun 24, 2021

For the recipe, look up Deidre's keto bread on YouTube. I used it to make a loaf of keto-friendly bread, and it turned out beautifully, as you can see in my photos. This has the texture and softness of regular bread, as well as a nice crust.

Henley English

| Jun 07, 2021

Like other reviewers, I use this to make seitan. This is my go-to vegan high-protein meal, and Anthony's Vital Wheat Gluten is ideal for it. br>br>I figured I'd share my recipe with those who aren't sure what to do with it or don't want to mess with more complicated recipes available on the internet. br>br>You'll need: 4 cups glutenbr>1 cup flax seedbr>1/2 bottle montreal steak seasoning 1 tblspbr>1 splash soy sauce (optional)br>3 cups waterbr>br>Bring a large pot of water to a boil (big soup pot, not a 4 quart sauce pan). Add a splash of soy and a tablespoon of seasoning. br>br>Combine the dry ingredients in a large mixing bowl and thoroughly combine. 3 cups water, stirred in until mixture is doughy Knead the dough until it's firm enough to cut with a sharp knife; you may need to add more gluten to achieve this. Use a plastic cutting board or another non-porous surface. Roll the loaf out into a tube about the size of a small burger on a stick surface. Boil for an hour after cutting into 1/4" patties. At this point, the seitan is "raw" in the sense that it is uncooked. You can eat it the way it is, but it will only be as good as it can be. br>br>To make it tasty, either fry the patties in olive oil like a burger or brush them with oil and grill them. Serve as a burger on toast or a bun, but taste it first before adding ketchup and mustard - You're not going to want to do it. You can keep it in the fridge for up to a week. I'm not sure how long it will last because a batch has never lasted that long in my house.

Romeo Galloway

| Jul 21, 2021

I only decided to take the plunge after reading review after review of positive outcomes. Take a chance. I'm so glad I took the chance! I feel like I've been missing out now that I've had a taste of the best! I've attached a couple of photos below. The first is with the brand I was using (apologies for the lack of a back-up photo). Now is the time to start selling. ) I compared the sizes of both brands by putting them side by side. I wasn't sure how much 4 pounds of product would cost, but I figured it would be less than the 5 pound bag of sugar. Wheat gluten, which is essential, has arrived. It was a slightly smaller bag than the sugar bag, with slightly fewer ingredients, as it was 4 lbs rather than 5 lbs like the sugar. I knew I had to try this product right away, especially after reading so many positive reviews! In addition, I needed more seitan for the meals the next day. The nutritional label is shown in the second image. Isn't it amazing how much protein there is in this dish? STAY STRONG BY GOING VEGAN! I immediately began working on it. I used the same recipe as the other brand: 1 cup product to 1 cup water, with herbs and spices mixed into the dry product before adding water. Preheat oven to 350 degrees Fahrenheit and bake for 70 minutes with foil rolled around the edges. A+++++++++++++++++++++++++++++++++++ It has a smoother, softer texture to it. additional fluffiness It has a firm texture that isn't dry. I'll never use another brand again. I'm glad a large number of people tried this product. left such sincere feedback! We might buy a bad product if we don't read reviews, but with this product, you can be sure you're getting a good one! I can't wait to try it in a bread recipe!.

Rivka Santana

| Jun 01, 2021

For the first time, I used this product to make seitan, and it turned out to be the perfect texture and resulted in the most delicious vegan ribs. I can't wait to try more recipes, and I have enough to share with friends because the product was packaged carefully and arrived on time. Great price; I'll keep an eye out for more items from this seller.

Eleanor Jones

| Mar 22, 2021

So I made seitan (meat substitute) for the first time with my first bag of this stuff. All of the applications were successful. br>br>However, after the first bag was gone, I discovered that this brand is not like others. When the first bag was depleted, I went to my local co-op's bulk bins and purchased some vwg. I believe it's Bob's Red Mill, despite the lack of a name on the label. I've discovered that when liquid is added to Anthony's gluten, it instantly solidifies, forming the strands that make seitan such a good meat substitute. Seitan with a firmer texture is the result. The bulk gluten took longer to absorb liquid and required more kneading to form the strings. This isn't necessarily a bad thing; Anthony's is simply more difficult to work with. If you don't mix quickly enough when adding liquid, none of the ingredients will be incorporated. It's also more difficult to work with when it comes to shaping. The dough will "snap back" into its original shape, making it difficult to shape cutlets; however, the other gluten is easier to shape, despite the fact that it does snap back slightly. br>br>Even though I think I prefer the bulk vwg, it was the price that prompted me to return and order another bag of Anthony's. $4 for a pound of gluten. My co-worker sells them for 99 cents per pound. The Anthony's is $4, and it's a good deal. The price difference is worth it because I make a lot of seitan. Moreover, a colleague of mine The gluten bin is kept on the floor by the operator. When I'm filling up my bag, I get a little agitated, and it's also a pain to do so. In addition, I receive an up-to-date report. Take a close look at all of the shards that people drop on the floor when they use the higher-level equipment. up bins - yuck! Overall, it's a good product with a few flaws that are easily overlooked because of the low price.

Jovanni Stanton

| Feb 08, 2021