Gluten Flour is a specialised wheat flour valued for its high protein content and ability to improve the strength, elasticity and structure of dough. It is particularly useful in bread making and recipes where a stronger dough and pleasantly chewy texture are desired.
Because of its concentrated wheat protein content, gluten flour can help dough retain its structure and rise effectively during baking. It is commonly used to strengthen lower-protein flours and can also form the foundation of high-protein wheat-based foods such as seitan.
Add gluten flour to bread, rolls, pizza dough and other yeast-based recipes to improve dough strength and texture. It can also be incorporated into selected baking recipes or mixed with other flours according to the requirements of your recipe.
Choose Alba Gluten Flour for dependable baking and versatile kitchen use — particularly when your recipes call for stronger dough, improved elasticity and additional wheat protein.
Allergen note: Contains wheat and gluten.
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