10 Best Vital Wheat Gluten Substitutes

If you desire a high-protein diet, vital wheat gluten is a popular component. It’s a flour-like powder that includes just gluten and very little starch. It’s a prominent element in seitan, a vegan meat substitute. It’s made by soaking wheat flour in water to activate the protein and remove everything except the gluten, then drying it back to a powder. Vital wheat gluten is vegan-friendly and works well in various recipes. But what if critical wheat gluten isn’t available? High gluten flour, bread flour, xanthan gum, eggs, and protein powder are all common alternatives for essential wheat gluten. The following important wheat gluten alternatives might assist you in making seitan and completing your vegan or vegetarian recipe. Let’s take a look at some crucial wheat gluten alternatives.

1. Gluten-rich flour

Gluten and flour are mixed in equal amounts in high gluten flour, making it more sticky than conventional flour. Because you won’t need vital wheat gluten if you use high gluten flour, this is the greatest alternative for vital wheat gluten. You may also use it for baking, making vegan meals, and so on. However, when using it in recipes, you should use twice as much as you would for essential wheat gluten.

2. Bread Flour

Bread flour is a convenient alternative to essential wheat gluten. It works well in baking and bread-making recipes, and it eliminates the need for additional critical wheat gluten. It’s also more sticky than ordinary flour, making it ideal for bread baking. Substitute bread flour for both the flour and the vital wheat gluten in your recipes, and it should help create a sticky combination.

3. Whey Protein

Wheat gluten is necessary for the texture and structure of baked foods. On the other hand, whey protein is a beautiful substitute for this, especially in baked products. It keeps the structure of baked foods and is an excellent substitute. It’s worth noting, though, that it doesn’t add gluten to the dough, which makes it more elastic. As a result, use the same quantity of whey protein as you would vital wheat gluten. Add 12 teaspoons of xanthan gum, a thickening agent, to the mixture. This will keep the dough flexible and prevent it from hardening. They create an excellent substitute for essential wheat gluten when combined.

4. Xanthan gum 

Xanthan gum is an excellent wheat gluten alternative. It can, however, be taken alone or in combination with whey protein. Xanthan gum is a thickening agent used in baking to thicken doughs and pastes, and you may also use it to give your dough structure and flexibility. Gluten-free xanthan gum is also often used in gluten-free baking. It may be found in the baking area of most supermarkets or bought online. For every cup of flour you use, you’ll need one teaspoon of xanthan gum. This will assist the dough to retain its elasticity and structure without essential wheat gluten. It may also be used as a thickening agent, making it a valuable component to have on hand.

5. Guar gum

If you use a lot of gluten, your dough may turn tough. On the other hand, guar gum is a beautiful replacement for doughs with less flour and will help it keep a decent structure without the need for essential wheat gluten. Guar gum, like xanthan gum, helps the dough keep its structure but not as much with the flexibility. Water activates it, and one teaspoon of guar gum is needed for every 1 cup of flour. It’s available at select supermarkets and may also be purchased online. Alternatively, you may find specialty supermarkets.

6. Protein Powder

When preparing vegan meat substitutes like seitan, vital wheat gluten is a rich source of protein. You can use unflavored protein powder in baked products to add protein and improve structure. This powder can give baked goods more taste and protein than essential wheat gluten, and to obtain the same effects, replace a quarter of the flour with protein powder. You may use protein powder instead of eggs if you’re cooking a meal that requires additional protein.

7. Eggs

They’re a fantastic substitute for recipes that call for essential wheat gluten because eggs provide a lot of protein per serving. They can also help with the structure of baked items, but not for bread because they won’t help with the flexibility. Eggs may readily replace vital wheat gluten in baked items since they help bind and add moisture. They’re beneficial for giving gluten-free baking a nice texture. One egg per recipe should be enough, depending on how much you’re producing.

8. Pregel Starch

Pregel begins aids in the structure and flexibility of baked goods, making it an excellent alternative for vital wheat gluten in bread and baked goods and the creation of fake meats. For every cup of flour used, you can add one teaspoon of pregel starch to make a smooth, elastic dough that holds its shape. Pregel starch is more challenging to come by in stores. It is, however, available online and works well as a crucial wheat gluten alternative.

9. All-purpose flour

Unless necessary, this is not suggested; nevertheless, you can use ordinary flour to make seitan. Combine flour and water to form a dough, then wash it in water to eliminate any extra starch and reveal the gluten. Although your combination will lack the same amount of gluten as vital wheat gluten, it will still work. You can also use regular flour in baked items. Other alternatives, such as xanthan gum, can be used to guarantee that the baked goods maintain their structure.

10. Purchase ready-made seitan

If you can’t obtain vital wheat gluten and don’t want to produce your seitan, buying it is the best alternative. It’s frequently seen in supermarkets’ fresh department. And, rather than relying on less-than-ideal substitutes, it’s preferable to buy ready-made seitan and prepare it as desired. Seitan is also available at specialized food stores, and you may use it to make fried vegan chicken or curries.

FAQs

Is it possible to substitute regular flour with vital wheat gluten?

The flour will function in baking, but the elasticity and general structure may differ. You may substitute regular flour with vital wheat gluten in recipes, but the results may not be as elastic. As a result, it is suggested that flour be combined with replacements, such as xanthan gum.

Is it crucial to have vital wheat gluten?

It is critical to preserve the structure and keep the bread soft in low-carb bread recipes, as the bread would be tricky if not. You won’t need the vital wheat gluten if you have a decent replacement to utilize instead. Because bread is already glutinous, you won’t need to use vital wheat gluten in bread recipes that call for bread flour.

Is gluten from vital wheat the same as gluten from bread flour?

They are not interchangeable. They are, nonetheless, comparable. Both items have a high gluten level, making the dough elastic and the bread softer. The gluten from vital wheat is more concentrated. Bread flour has less gluten but is still suitable for bread baking.

Does another name know vital wheat gluten?

The term “vital wheat gluten” is a misnomer. Wheat flour is used to make essential wheat gluten; however, it is treated until practically all of the starch is removed, resulting in a highly concentrated gluten powder. As a result, it should be simple to locate in supermarkets.

What is the best way to make vital wheat gluten?

You can’t create vital wheat gluten at home, but bread flour is an excellent replacement. In your home, you may manufacture seitan, which is simply vital wheat gluten used as a meat substitute, by mixing flour and water to make a dough, then kneading out all of the starch in a basin of water. The dough is left to rest after it has been kneaded. You may season and prepare it the way you wish as a meat alternative.