We have already discussed the importance of gluten in baking and the need to use stronger flours (with more and better quality gluten) in some instances. In addition to the gluten present in the flour, you can buy and add gluten separately. This dry, powdered gluten is commonly called vital gluten, which we will discuss in this entry. Vital Gluten From wheat flours, using a process known as wet milling, starch and gluten can be separated, and after drying and … Continue reading Vital Gluten