How to Add Gluten to Flour

PDF download Download Article
PDF download Download Article

Gluten is a protein found in wheat, barley, and rye. It adds elasticity to bread dough and absorbs moisture to add structure and make the finished product moist and fluffy. White bread flour has more gluten than whole wheat, which is why whole wheat breads tend to be denser and more crumbly. Other flours, such as rye and all-purpose wheat, also have lower gluten contents and tend to make drier, more crumbly breads. However, you can increase the gluten content by adding vital wheat gluten to your flour. [1]

Steps

PDF download Download Article
  1. The standard gluten/flour ratio is 1 tbsp. (15 ml) for every 2 to 3 cups (473 ml to 711 ml) of flour. [2]
  2. [3]
    • Add your flour to a bowl, add the gluten and mix it together with a fork or pour it into a sifter and sift it into a fresh bowl.
    Advertisement
    • Once you have mixed the gluten into the flour you can use it as you would any other flour.
    4. Advertisement

Community Q&A

Search
Add New Question
  • Question
    Can vital wheat gluten be added to white whole wheat pasta dough recipes?
    Mark Blackwell
    Community Answer
    Unless the flour you are using is specially made, all flours contain gluten. Bread flours generally contain added gluten, so when you supplement all-purpose flour with your own essential gluten protein, you are making it into bread flour. Whole wheat, rye -- it matters not. Gluten is what holds a dough together when it is under stress during bread making. Now, whether you should add it to pasta dough or not is another matter. Pasta is basically soggy, unleavened bread. Since you're not trying to make it rise, there wouldn't be any use in trying to fortify its ability to make gluten strands.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
    Yes No
    Not Helpful 17 Helpful 17
  • Question
    Can I add gluten to cowpea flour to bake bread?
    Community Answer
    Yes, you can.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
    Yes No
    Not Helpful 3 Helpful 9
  • Question
    Is gluten the same as bread improver?
    Community Answer
    "Improver" is a general term that is applied to a number of things, from diastatic malt powder to nuts, grains, juice, etc., and yes, gluten. "Bread improver" is anything you add to your bread that "improves" it.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
    Yes No
    Not Helpful 5 Helpful 6
See more answers
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
      Advertisement

      Tips

      • Avoid adding too much additional flour during the kneading process and knead the dough with a gentle touch. Excess kneading and additional flour actually creates more gluten and you could end up with excess gluten in your product. [4]
        Thanks
        Helpful 0 Not Helpful 0
      • Gluten ratios are very exact. If you add more than the recommended amount of gluten, your bread will not rise properly and could dry out. Add less and the bread will crumble.
        Thanks
        Helpful 0 Not Helpful 0
      • Avoid adding gluten to cake, cookie, or pie recipes, where it will make the final product heavy and tough. These recipes rely on other factors, such as the steam produced during the baking process, to maintain moisture in the final product. Gluten is best reserved for breads, which need the protein to maintain the structure.
        Thanks
        Helpful 0 Not Helpful 0
      Submit a Tip
      All tip submissions are carefully reviewed before being published
      Name
      Please provide your name and last initial
      Submit
      Thanks for submitting a tip for review!
      Advertisement

      Warnings

      • Do not add gluten to your flour if you are using gluten-free flours for recipes specific to celiac disease or gluten intolerance.
        Thanks
        Helpful 0 Not Helpful 0
      Advertisement

      Things You'll Need

      • Vital wheat gluten
      • Measuring spoon or cup
      • Bowl
      • Fork or flour sifter

      You Might Also Like

      How to
      Make Wheat Gluten
      How to
      Measure 2/3 Cup When There’s No Cup Available
      How Do I Measure ¾ Cup?
      How to
      Measure a Tablespoon with and without Measuring Spoons
      How to
      Use a Cookie Press
      How to
      Make Cornstarch Chunks in the Oven, Microwave, Stove, & Air Fryer
      How to
      Find a Substitute for a Wire Cooling Rack (Baking)
      How to
      Make Rice Flour with a Blender, Coffee Grinder, or Grain Mill
      How to
      Cream Butter
      How to
      Knead Dough
      How to
      Make No-Yeast Pizza Dough, Quick Bread, & Soda Bread
      How to
      Toast Buns
      How to
      Hold a Bake Off
      How to
      Use Silicone Cupcake and Muffin Cups
      Advertisement

      References

      1. ↑ https://www.cooksillustrated.com/how_tos/5867-vital-wheat-gluten
      2. ↑ https://www.thekitchn.com/vital-wheat-gluten-what-is-it-84612
      3. ↑ https://www.savorysimple.net/how-to-make-cake-flour/
      4. ↑ https://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772
      5. http://www.foodsubs.com/Flour.html
      6. http://www.cookeryonline.com/Bread/flour.html

      About This Article

      In other languages
      Thanks to all authors for creating a page that has been read 155,905 times.

      Did this article help you?

      Advertisement