Gluten Flour

Gluten flour is commonly used in baking to strengthen dough, increase volume, and improve the texture of the final product. It's also used in the making of meat substitutes, such as seitan, due to its chewy texture when cooked.

Per 100 grams, gluten flour typically contains about 370-400 calories (1550-1675 kJ).

Gluten flour is exceptionally high in protein, with about 75-80 grams per 100 grams of flour.

It contains approximately 1.5-2 grams of fat per 100 grams.

Carbohydrate content is usually around 14-20 grams per 100 grams, with a very low proportion of sugars.

It provides small amounts of B vitamins, especially niacin, thiamin, and folate.

Gluten flour contains a range of minerals including iron, calcium, magnesium, and potassium.

Due to its high protein content, gluten flour can be beneficial for muscle repair and growth. It may also be a satiating addition to diets, aiding in weight management for some individuals. However, it should be consumed as part of a balanced diet.

Gluten flour is unsuitable for those with celiac disease or gluten sensitivities, as it can trigger severe health reactions. Overconsumption may also lead to digestive discomfort in some individuals.

Gluten flour is used in recipes for homemade bread, pizza dough, bagels, and pasta. It's also the base for making seitan, a popular vegan protein source.

It can be mixed with other flours for baking or used to make a dough when mixed with water and spices, then cooked by boiling, steaming, or sautéing.

Gluten flour pairs well with whole grain flours to improve their texture in baked goods. It also absorbs flavors well, making it versatile in savory dishes.

Gluten flour is a versatile, protein-rich flour used to enhance the elasticity and protein content of doughs. While beneficial for some, it should be avoided by those with gluten intolerances. Its nutritional profile and culinary flexibility make it a valuable ingredient in various recipes across different cuisines.