Also known as “wheat protein” and “wheat gluten,” vital wheat gluten is made by hydrating the wheat flour to activate the gluten and then processing it to remove everything but the gluten.

Vital wheat gluten improves the crumb and the chewiness of a variety of bread, especially when using low-protein flour such as whole wheat or rye. Just a few tablespoons of vital wheat gluten can go a long way, and the result is a perfect loaf of bread!