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Vital Wheat Gluten
GrainsThe natural protein found in wheat, extracted and dried. Added to bread dough to improve rise and chewiness. Also used to make seitan.
2 substitutes
Substitutes
Oat Flour, Partially Debranned
3:1
For adding structure to gluten-free baked goods, use 3 tbsp oat flour to replace 1 tbsp vital wheat gluten. Won't provide the same gluten network, but adds some binding.
✅Best for: adding structure to baked goods
⚠️Not for: seitan making, professional bread baking
Arrowroot Flour
2:1
Arrowroot can help bind gluten-free doughs. Use 2 tbsp arrowroot per 1 tbsp vital wheat gluten for binding purposes only. Won't develop elasticity.
✅Best for: binding gluten-free doughs
⚠️Not for: seitan, wheat bread improvement