Wheat Gluten is a protein component in which wheat is used to strengthen dough, give it structure, gives structure, elasticity, sponginess and flavor. You can combine wheat gluten with millet or corn meal to make baked products.

Wheat gluten, also called wheat meat, mock duck, gluten meat, instant gluten flour, pure gluten flour, vital wheat gluten or simply gluten, is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten.

Wheat gluten is an alternative to soybean-based meat substitutes such as tofu. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Simulated duck is a common use for wheat gluten.

Seitan, a neologism of Japanese origin is a food made from wheat gluten in the macrobiotic system of cooking and health, as formulated by the Japanese-born philosopher George Ohsawa (1893–1966).
 
Although wheat gluten was first developed in China, it has historically been popular in the cuisines of Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to customers who do not eat meat.

This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking.

Yields approximately 13.5% of carbohydrate and 75% protein per cup. The process of keeping mostly the protein constituents of the wheat and very little of the starch makes this product a useful aid in low-carbohydrate baking and cooking (a necessary component of the wonderful Gabi's Bread Recipe.

The protein binds moisture meaning your bread and baked goods will usually be more moist and "fresh" than traditional baking yields as well

Suggested Use: Use three tablespoons per loaf of bread.