Gluten
Wheat gluten is a protein extracted from certain wheat spices. It comes in powder form, cream color and a characteristic flavor. It contains high content of calcium and other micronutrients. It is the main ingredient of Seitan, a meat substitute used in oriental cuisine or in vegetarian and vegan cuisine. It also serves to make strength flour.
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DESCRIPTION
ORIGIN European Union
CHARACTERISTICS
High protein content (approx. 80%), ideal for making vegetable meats
Provides firmness and sponge to breads and other masses (can be used to make strength flour)
High calcium content, phosphorus, potassium and iron
ALLERGENS Contains gluten (wheat, rye, barley, oats, spelt, kamut or their hybrid varieties) and products derived from them.
CONSERVATION Store wheat gluten in a cool, dry place not exposed to light