Description
Wheat gluten is a protein component found in wheat flour. It is used to strengthen dough and give it structure and flavor. It can be combined with other ingredients to make satisfactory baked products. Wheat gluten can also be used to make meat substitutes, such as tofu or seitan.
Wheat Gluten is a protein component in which wheat is used to strengthen dough and give it structure and flavor. You can combine wheat gluten with millet or corn meal to make satisfactory baked products. Use three tablespoons per loaf of bread. This can also be used to make meat substitutes such as tofu or seitan.
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