Vital Wheat Gluten
Gehun Gluten
A fine, sandy powder milled from high-protein Indian wheat, water-washed to strip away starch and leave the concentrated gluten protein behind. Around three-quarters protein by weight, it builds structure and elasticity wherever dough needs strength. Knead it with water for homemade seitan, or add a spoonful to bread, bagels and pizza dough for a chewier, taller crumb.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- India
- North Indian wheat belt
- Fine dried powder
- ~75-80% (dry basis)
- Food-grade · contains wheat gluten (allergen)
- 12-24 months, ambient
Also known as · Seitan Flour · Wheat Gluten Powder · Gluten de Ble · Weizengluten
How to use it
Kneaded with water and stock to make seitan
Added to bread and bagel dough for a chewier crumb
Strengthening wholemeal and high-fibre bakes
Binding plant-based burgers, sausages and roasts
Boosting rise in pizza and enriched doughs
Questions
- Is gehun gluten the same as vital wheat gluten?
- Yes. Gehun gluten is the Indian name for vital wheat gluten, the concentrated wheat protein left after the starch is washed from high-protein wheat flour.
- How much vital wheat gluten should I add to bread?
- A common guide is one to two teaspoons per cup of flour. It raises the dough's protein, giving a chewier texture and better rise, especially in wholemeal loaves.
- Is this suitable for a gluten-free diet?
- No. Vital wheat gluten is almost pure wheat gluten and is unsuitable for anyone with coeliac disease or a wheat or gluten intolerance.
