Gluten Flour

Gluten flour (also known as vital wheat gluten or seitan) is a fine light tan coloured powder obtained by drying freshly prepared wet gluten separated from high quality Australian wheat flour. It is commonly used to boost protein levels in breakfast cereals and noodles, as well as being widely used as a nutrient and binder in feeds for aquaculture.

This product can be declared GMO free.

In the kitchen:

Vital Wheat Gluten is often used in baking bread or making homemade pasta as an additive to increase protein levels as well as elasticity. It also makes great vegetarian sausages or ‘wheat meat’.

Interesting facts about Gluten:

Gluten is also commonly used in a vegan or vegetarian diet for additional protein to replace meat and other animal products.