Use Vital Wheat Gluten to Improve Your Bread

Baking bread from scratch can be a rewarding experience, but sometimes homemade loaves don’t turn out quite as soft, airy, or chewy as expected. The secret to better bread might be gluten, a natural protein found in wheat that helps create structure and elasticity in dough. If you want to improve your baking results, adding a small amount of vital whole wheat gluten to your recipes can make a big difference.

What Is Whole Wheat Gluten and Why Does It Matter?

Gluten is a protein that forms when flour is mixed with water. It gives dough its elasticity and allows it to stretch and hold air during fermentation, creating the chewy texture of a well-made loaf. However, different types of flour contain varying amounts of this protein. Whole wheat and alternative flours tend to have less gluten development, which can lead to dense or crumbly bread.

By adding a natural wheat-based gluten supplement, bakers can strengthen the structure of their dough, improve texture, and achieve a higher rise—especially when using whole wheat or low-protein flours.

Here’s why adding extra whole wheat gluten to your flour can make a difference in your bread-making process:

1. Helps Dough Stretch and Rise

Gluten forms a network that traps gases released by yeast, helping dough expand and create a light, airy crumb. Without enough of this protein, bread can turn out flat or dense.

2. Improves Texture and Chewiness

For bread with a pleasant chew—such as artisan loaves, pizza dough, or bagels—extra gluten strengthens the dough, making it more elastic and resilient.

3. Enhances Whole Grain and Alternative Flour Breads

Flours like whole wheat and rye contain bran and germ, which can interfere with gluten formation. Adding a small amount of concentrated gluten helps offset this and results in a softer, more structured loaf.

4. Makes Dough Easier to Handle

Dough that’s too fragile or sticky can be difficult to shape. Extra gluten gives it more structure, making it easier to knead, shape, and transfer to baking pans.

How to Use It:

Using gluten is simple, but the amount you add depends on the type of flour you’re using:

• All-purpose or bread flour: Usually contains enough protein, but adding ½ teaspoon per cup of flour can improve elasticity.
• Whole wheat or rye flour: Needs more structure. Use 1 tablespoon per cup of flour to help balance the density.
• Pizza dough or bagels: For extra chewiness, add 1-2 tablespoons per cup of flour.

Tip: Always mix gluten thoroughly with dry flour before adding water to ensure even distribution in the dough.

Daily Bread Loaves Recipe

This is a handy recipe for baking daily loaves of bread quickly. Prepare a bowl of dough to keep in the refrigerator, and remove a portion to bake as needed.

Ingredients:

• 5 3/4 cups whole wheat flour
• 2 cups unbleached all-purpose flour
• 1 tablespoon active dry yeast
• 1 tablespoon Kosher salt
• 1/4 cup of Butte Creek Mill’s Vital Wheat Gluten
• 4 cups lukewarm water (about 100°F)
• 1 to 2 tablespoons of sesame seeds for sprinkling on top crust

Prepare the Dough:

1. Mix all the dry ingredients together in a large bowl.
2. Add the water and mix with a wooden spoon or Danish dough whisk. The mixture should be very wet–don’t be tempted to add more flour.
3. Cover the bowl with a towel and allow it to rise for 2 hours. Do not punch it down.
4. Place in your refrigerator for up to 14 days, removing only a grapefruit-sized amount when you’re ready to bake a loaf of bread.

To Bake Your Loaf of Bread:

1. Remove a grapefruit-sized amount of dough from the refrigerator.
2. Do not knead the dough. Instead, pull the top to the bottom several times, turning the dough a quarter turn each time to shape it into a loaf.
3. Cover a pizza peel with cornmeal. Place the loaf on the peel and cover it loosely with plastic wrap. Allow the loaf to rest for 90 minutes. It may not rise much (it will rise in the oven.)
4. Place a baking stone in the oven and preheat it to 450F. Place an empty baking dish or broiler tray on another rack below the stone that will hold water while baking.
5. Immediately prior to baking, brush the loaf with water and sprinkle the sesame seeds on top.
6. Add 1/2-inch deep slashes to the loaf using a serrated knife to help the loaf expand while baking.
7. Transfer the loaf to the baking stone in the oven and add a cup of water to the pan or broiler tray.
8. Bake for 30 minutes, and then allow it to cool on a cooling rack.

Find High-Quality Organic Vital Wheat Gluten at Butte Creek Mill

When choosing vital wheat gluten, it’s essential to select a high-quality, organic source to ensure the best results in your baking. At The Butte Creek Mill, we offer premium organic vital wheat gluten that enhances your homemade bread and baked goods.

Our organic vital wheat gluten is available for purchase online or in person at our General Store in Eagle Point, Oregon.

Whether you’re an experienced baker or just beginning your bread-making journey, incorporating vital wheat gluten into your recipes can make a significant difference in the quality of your homemade loaves. Try it today and experience how this simple ingredient can transform your baking results!