ELEVATE YOUR BAKING - Transform your bread with superior structure!
PLANT POWERED PROTEIN - 80g of protein to fuel your vegetarian lifestyle.
LOW STARCH HIGH IMPACT - Perfect for specialty breads and recipes.
Buy Whole Foods Online Vital Wheat Gluten Flour is a high-protein, low-starch flour designed for serious bakers. With 80g of protein per serving, this versatile ingredient is perfect for creating specialty breads and vegetarian meat substitutes like seitan. Sourced from Belgium, it promises quality and performance in every bake.
Specifications
Package Dimensions
25.4 x 18.8 x 4.57 cm; 1 kg
Item model number
SKU51004
Weight
1 kg
Units
1000.0 gram
Country of origin
Belgium
Brand
Buy Whole Foods Online
Format
Dried
Speciality
Vegetarian
Serving Size
1, 100 g
Energy (kJ)
1732.00 kJ
Energy (kcal)
413.95 kcal
Fat
6.5 g
- Saturates
0 g
Carbohydrate
7.7 g
- Sugars
0 g
Protein
80.0 g
Reviews
4.6
All from verified purchases
S**S
Awesome stuff
This stuff is pretty awesome. I've been a vegan for 17 years, and not really a fan of 'mock meat', or trying to find meat substitutes - I don't crave meat, I have no taste for it, I don't miss it. Seitan is often touted as a 'mock meat' or meat substitute. If anything was to ever put me off buying something, it would be that - I don't need or want a 'meat substitutes'. I have nothing against those who are fond of mock meats, it's just not for me. I personally feel to pursue a successful vegan diet, it's more helpful to get out of the 'meat and two veg' mindset and open up to a new cooking style full of creativity and tasty never ending obscure foods lol! I love the new textures, flavours, creativity and whole new way of creating tasty food that being a vegan has given me - since becoming vegan I've never eaten such tasty food. I've never had a problem staying healthy on a vegan diet and I've certainly had no problem getting enough protein.But, I have started to weight lift and was looking for cheap ways to get extra protein. I have no problem eating soya (whatever form it comes in), or nuts, but lets face it, they are pretty expensive. As much as I love me some legumes, I don't want to endlessly gorge on them. My favourite protein sources is tofu, tempeh and cashews, but getting the amount I need for pretty intensive weights is very expensive.So, I turned to seitan. It took a while for me to get over my 'imitation meat' dislike, but as soon as you start playing around with seitan (it fascinating stuff when you add water to it), you soon realise that whether its in meat form or plant form, it's just protein fibres. I don't even consider seitan 'mock meat', just protein, and at 80%, it is almost pure protein. In common use of the term 'mock meat', vital wheat gluten is 'more meat than meat'. Anyway, as soon as you add fluids to it, you can see the protein fibres form! If you like a bit of science, it's pretty cool stuff.Just water and seitan would be pretty bland. So I add all sorts to it. My favourite seitan recipe at the moment is:Liquids - mushroom stock, garlic powder, nutritional yeast, liquid smoke, soya sauce. I sometimes add a dash of bbw sauce or cajun sauce to the liquid mix. I then pour this over the gluten flour and mix until I get a.... well, it's certainly not a dough, and feels nothing like dough. Lets call it a 'protein ball' lol.I then shape them into large round patties and gently simmer them for about 45mins. They expand, so be sure to leave room in your pot. I make big batches and then freeze them. Freezing seitan doesn't really change the texture of it like freezing tofu does. Seitan is pretty robust, it can be roasted, grilled, baked, fried etc. It will take on any flavour you give it. At the moment, my favourite is to marinade it in a BBQ sauce and put it on the griddle.Or I make veggie burgers out of it by mashing up some chick peas roughly, putting in some finely chopped peppers, garlic, onions, and fresh herbs. I then add some spices, vital wheat gluten (add enough so it gets pretty dense), whole oats and tahini, form into patties and cook them in the oven or griddle.Or, I make chorizo, mushroom and cashew nut veggie sausages (vital wheat gluten flour, gram flour, chorizo spices and herbs, finely chopped crispy fried mushrooms, broken cashew pieces, tomato puree, stock and cashew nut butter all mixed up, form into sausage shapes, wrap in foil and baked for about 45 mins). Or I just very thinly sliced the cold-but-cooked 'protein balls' and stick them in a sandwich with whatever relish, sauce or veggies I fancy. As you can see, its pretty versatile stuff. If you like making new recipes, you'll love this stuff. It binds, adds texture and takes on whatever flavours you give it.If like me you hadn't had seitan before, and are pretty accustomed to less dense forms of protein it will come as a bit of a shock. To be blunt, it sits on your belly like a brick, it keeps you full for hours, and you certainly don't need much of it. At a few pounds per kilo and at 80% protein, it has to be one of, it not the, cheapest way to get protein in your diet, whether you are herbivorous or omnivorous.
A**R
Great for seitan.
I like to use it in home made meat substitutes or just improve the gluten content of bread flours.
A**T
Perfect and cheap source of veg. protein.
Very good product, costs a fraction of ready made seitan and is easy to use, just keep in mind that it definitely needs to be flavoured (I use a dried bruschetta mix) and simmered in a strong veg. broth or it will have no taste at all. It's a bear to roll out thinly, better to just flatten it somewhat and slice in half after preparation. A quick stir-fry before eating dramatically improves texture.
F**K
A bakery essential
Great product, good price and delivery ahead of time. I use 60g to 340g of stoneground wholemeal to make a beautiful light loaf. Prior to this I had to add a quarter teaspoon of vitamin C which was often difficult to source and not as effective. I now add gluten to my white loaves as well, but only 20g in the 400g mix. It should make a nice chewy pizza base too.
S**R
Bizarre but Good
Wanted to try making my own seitan so I bought this, as buying jars of the stuff is extortionate, and I was greatly surprised! Mixing it with water creates the weirdest dough with a texture like a bouncy ball and after cook it does have a strange taste, but adding some spices and soy sauce works wonders. I like to pulverise my seitan into a mince because its easiest to disguise the springy texture and strange ashy flavours
G**L
Great seitan
Really good value for making a good amount is seitan! Easy to use and the result is welcomed, as long as you can actually cook of course.
B**Z
This is a staple for us - good product arrived on time
It was out of stock when I ordered it and I ordered on the basis that they would let me know when it came in.It was here in 2 days!I know the product, it's fresh and works well for me (I make vegan meats such as chicken style for satays and Italian style vegan sausages for my husband to smoke), I also use it to make standard flour 'strong' for bread-making.
M**V
Keep away from pets
Disappointed that the bag had split and the contents spilled in the cardboard box so I couldn't try it. However, my dog managed to get to the box in the recycling bin and had a good lick of the residue. I spent a few days picking thick bits of GLU out of her beard.I got a full refund without any issue. I will buy again as the reviews are good regarding the resulting product and I'm trying, unsuccessfully, to make a good seitan.
Common Questions
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TrustScore 4.5 | 7,300+ reviews
Pooja R.
The customer service exceeded my expectations. Perfect for buying products you can't find elsewhere.
1 week ago
Imran F.
Very reliable shop with genuine products. Will definitely buy again!
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I've been a vegan for 17 years, and not really a fan of 'mock meat', or trying to find meat substitutes - I don't crave meat, I have no taste for it, I don't miss it. Seitan is often touted as a 'mock meat' or meat substitute. If anything was to ever put me off buying something, it would be that - I don't need or want a 'meat substitutes'. I have nothing against those who are fond of mock meats, it's just not for me. I personally feel to pursue a successful vegan diet, it's more helpful to get out of the 'meat and two veg' mindset and open up to a new cooking style full of creativity and tasty never ending obscure foods lol! I love the new textures, flavours, creativity and whole new way of creating tasty food that being a vegan has given me - since becoming vegan I've never eaten such tasty food. I've never had a problem staying healthy on a vegan diet and I've certainly had no problem getting enough protein.But, I have started to weight lift and was looking for cheap ways to get extra protein. I have no problem eating soya (whatever form it comes in), or nuts, but lets face it, they are pretty expensive. As much as I love me some legumes, I don't want to endlessly gorge on them. My favourite protein sources is tofu, tempeh and cashews, but getting the amount I need for pretty intensive weights is very expensive.So, I turned to seitan. It took a while for me to get over my 'imitation meat' dislike, but as soon as you start playing around with seitan (it fascinating stuff when you add water to it), you soon realise that whether its in meat form or plant form, it's just protein fibres. I don't even consider seitan 'mock meat', just protein, and at 80%, it is almost pure protein. In common use of the term 'mock meat', vital wheat gluten is 'more meat than meat'. Anyway, as soon as you add fluids to it, you can see the protein fibres form! If you like a bit of science, it's pretty cool stuff.Just water and seitan would be pretty bland. So I add all sorts to it. My favourite seitan recipe at the moment is:Liquids - mushroom stock, garlic powder, nutritional yeast, liquid smoke, soya sauce. I sometimes add a dash of bbw sauce or cajun sauce to the liquid mix. I then pour this over the gluten flour and mix until I get a.... well, it's certainly not a dough, and feels nothing like dough. Lets call it a 'protein ball' lol.I then shape them into large round patties and gently simmer them for about 45mins. They expand, so be sure to leave room in your pot. I make big batches and then freeze them. Freezing seitan doesn't really change the texture of it like freezing tofu does. Seitan is pretty robust, it can be roasted, grilled, baked, fried etc. It will take on any flavour you give it. At the moment, my favourite is to marinade it in a BBQ sauce and put it on the griddle.Or I make veggie burgers out of it by mashing up some chick peas roughly, putting in some finely chopped peppers, garlic, onions, and fresh herbs. I then add some spices, vital wheat gluten (add enough so it gets pretty dense), whole oats and tahini, form into patties and cook them in the oven or griddle.Or, I make chorizo, mushroom and cashew nut veggie sausages (vital wheat gluten flour, gram flour, chorizo spices and herbs, finely chopped crispy fried mushrooms, broken cashew pieces, tomato puree, stock and cashew nut butter all mixed up, form into sausage shapes, wrap in foil and baked for about 45 mins). Or I just very thinly sliced the cold-but-cooked 'protein balls' and stick them in a sandwich with whatever relish, sauce or veggies I fancy. As you can see, its pretty versatile stuff. If you like making new recipes, you'll love this stuff. It binds, adds texture and takes on whatever flavours you give it.If like me you hadn't had seitan before, and are pretty accustomed to less dense forms of protein it will come as a bit of a shock. To be blunt, it sits on your belly like a brick, it keeps you full for hours, and you certainly don't need much of it. At a few pounds per kilo and at 80% protein, it has to be one of, it not the, cheapest way to get protein in your diet, whether you are herbivorous or omnivorous."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"A***R"},"datePublished":"27 September 2024","name":"Great for seitan.","reviewBody":"I like to use it in home made meat substitutes or just improve the gluten content of bread flours."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"A***T"},"datePublished":"27 October 2014","name":"Perfect and cheap source of veg. protein.","reviewBody":"Very good product, costs a fraction of ready made seitan and is easy to use, just keep in mind that it definitely needs to be flavoured (I use a dried bruschetta mix) and simmered in a strong veg. broth or it will have no taste at all. It's a bear to roll out thinly, better to just flatten it somewhat and slice in half after preparation. A quick stir-fry before eating dramatically improves texture."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"F***K"},"datePublished":"19 July 2019","name":"A bakery essential","reviewBody":"Great product, good price and delivery ahead of time. I use 60g to 340g of stoneground wholemeal to make a beautiful light loaf. Prior to this I had to add a quarter teaspoon of vitamin C which was often difficult to source and not as effective. I now add gluten to my white loaves as well, but only 20g in the 400g mix. It should make a nice chewy pizza base too."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"4.0"},"author":{"@type":"Person","name":"S***R"},"datePublished":"14 September 2018","name":"Bizarre but Good","reviewBody":"Wanted to try making my own seitan so I bought this, as buying jars of the stuff is extortionate, and I was greatly surprised! Mixing it with water creates the weirdest dough with a texture like a bouncy ball and after cook it does have a strange taste, but adding some spices and soy sauce works wonders. I like to pulverise my seitan into a mince because its easiest to disguise the springy texture and strange ashy flavours"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"G***L"},"datePublished":"10 September 2023","name":"Great seitan","reviewBody":"Really good value for making a good amount is seitan! Easy to use and the result is welcomed, as long as you can actually cook of course."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"B***Z"},"datePublished":"29 April 2020","name":"This is a staple for us - good product arrived on time","reviewBody":"It was out of stock when I ordered it and I ordered on the basis that they would let me know when it came in.It was here in 2 days!I know the product, it's fresh and works well for me (I make vegan meats such as chicken style for satays and Italian style vegan sausages for my husband to smoke), I also use it to make standard flour 'strong' for bread-making."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"3.0"},"author":{"@type":"Person","name":"M***V"},"datePublished":"11 March 2019","name":"Keep away from pets","reviewBody":"Disappointed that the bag had split and the contents spilled in the cardboard box so I couldn't try it. However, my dog managed to get to the box in the recycling bin and had a good lick of the residue. I spent a few days picking thick bits of GLU out of her beard.I got a full refund without any issue. I will buy again as the reviews are good regarding the resulting product and I'm trying, unsuccessfully, to make a good seitan."}],"aggregateRating":{"@type":"AggregateRating","ratingValue":4.625,"bestRating":5,"ratingCount":8}}
