The phrase "80% gluten flour" often causes confusion because it isn't a standard classification of wheat flour but a concentrated protein supplement known as vital wheat gluten. Derived from wheat, this product is created by washing wheat flour dough with water to remove the starch, leaving behind the concentrated, rubbery gluten protein. It is a powerful ingredient for bakers and an important protein source for some diets, but it's crucial to understand its properties and uses.
What is Vital Wheat Gluten?
Vital wheat gluten is essentially the isolated protein of wheat. While regular wheat flour contains a small percentage of gluten-forming protein (e.g., all-purpose flour has 10-12% and bread flour 12-14%), vital wheat gluten is highly concentrated, containing 75-80% protein. When mixed with water and kneaded, the proteins (gliadin and glutenin) form strong, elastic networks, giving dough its characteristic structure. This concentrated form is what makes it so effective for specialized applications.
The Production Process
The process of creating vital wheat gluten is relatively simple, focusing on separating the protein from the starch.
- First, wheat flour is mixed with water to form a dough.
- This dough is then kneaded under running water. As it's worked, the milky starch is washed away.
- The washing continues until the water runs clear, leaving a sticky, rubbery mass of pure gluten.
- This mass is then dried and ground into the fine powder sold as vital wheat gluten.
How 80% Gluten Flour Enhances Baking
By adding a small amount of vital wheat gluten to a standard flour, bakers can significantly improve the strength and texture of their dough. This is particularly beneficial for certain types of baked goods that require a strong, elastic structure to achieve a desirable chew and rise.
Key benefits in baking include:
- Improved Dough Strength: It strengthens the gluten network, allowing dough to better hold its shape and volume, especially during long fermentation periods.
- Enhanced Elasticity and Chewiness: It imparts a signature chewy texture, which is a hallmark of items like bagels and artisan breads.
- Increased Rise: It helps trap the gas produced by yeast, resulting in a higher rise and a light, airy crumb.
- Better Fermentation Tolerance: Doughs with a higher gluten content can withstand longer proofing times without breaking down and becoming slack.
- Boosting Whole Grains: It is especially useful for baking with whole-grain or low-protein flours, which have weaker natural gluten structures due to the high fiber content.
Key Culinary Applications of Vital Wheat Gluten
Vital wheat gluten’s unique properties make it a versatile ingredient for several distinct culinary purposes.
- Artisan Breads: It is a professional baker's secret weapon for achieving the perfect chewy crust and open crumb structure in items like sourdough, ciabatta, and baguettes.
- Bagels and Pizza Crust: The addition of vital wheat gluten is crucial for creating the dense, chewy texture and robust structure needed for authentic bagels and New York-style pizza crusts.
- Seitan Production: When mixed with water, vital wheat gluten forms the base for seitan, a popular vegan meat substitute. Seasoned and cooked, it can mimic the texture of meat remarkably well.
- Enriching Standard Flours: Home bakers can add a small amount (typically 1-2 tablespoons per cup of flour) of vital wheat gluten to all-purpose flour to create a high-protein blend suitable for breads, effectively turning it into a custom bread flour.
Comparison: Vital Wheat Gluten vs. Other Flours
Understanding the differences between vital wheat gluten and other common wheat flours clarifies its specialized role. The following table compares three flour types based on their typical protein content and best uses.
| Feature | Vital Wheat Gluten (80% Gluten Flour) | All-Purpose Flour | Bread Flour |
|---|---|---|---|
| Protein Content | 75–80% | 10–12% | 12–14% |
| Typical Use | Supplement, Seitan base | General baking (cakes, cookies) | Breads, Rolls, Bagels |
| Primary Benefit | Increases dough elasticity and chewiness; protein source | Versatility for many recipes | Strong, elastic dough for yeasted breads |
Vital Wheat Gluten in a Nutrition Diet
For those on specific diets, especially plant-based ones, vital wheat gluten can be a valuable source of protein. Its high protein concentration means a small amount can significantly boost the protein content of a meal. As a meat alternative, seitan made from vital wheat gluten is a staple for many vegans and vegetarians, providing a satisfying, protein-rich option. However, its high gluten content makes it strictly off-limits for individuals with celiac disease or a non-celiac gluten sensitivity, as consumption can cause serious health issues. For the general population, it is simply a highly-concentrated protein derived from wheat and is not inherently harmful when consumed as part of a balanced diet.
How to Use Vital Wheat Gluten Effectively
Using vital wheat gluten requires careful measurement, as too much can result in an overly tough, rubbery texture.
- To fortify flour: Start by adding about 1 tablespoon of vital wheat gluten for every 2 to 3 cups of flour in your bread recipe. Adjust as needed for desired texture.
- For seitan: Follow a specific recipe, as the process involves creating and then cooking the resulting dough mass. The texture and flavor can be customized by adding seasonings and simmering the seitan in a flavorful broth.
Conclusion
While the term what is 80% gluten flour might sound mysterious, the answer lies in vital wheat gluten—a concentrated protein powder essential for specific baking and dietary applications. It is a baker's go-to for achieving a strong, elastic dough for chewy bagels, artisan breads, and sturdy pizza crusts. For those on a vegetarian or vegan diet, it is also the key ingredient for making protein-rich seitan. When used correctly and with respect for dietary needs, vital wheat gluten can be a powerful tool for enhancing both the texture of baked goods and the protein content of a diet.
For more information on high gluten flour and its uses, you can visit Healthline's Guide to High Gluten Flour.
