Flour - Gluten

Our gluten is a fine light tan-coloured powder obtained by drying freshly prepared wet gluten separated from wheat flour.
It is generally used in bread recipes where you need to boost the gluten content of the flour being used — flours such as rye so that they can hold yeast gases and rise. It can also be used as a meat substitute.

Ingredients:
Wheat gluten.

Nutritional Information: (Av per 100g)
Energy (kj): 1670
Protein (g): 71
Fat Total (g): 5
Fat Saturated (g): 1.1
Carbohydrate (g): 15
Sugars (g): 1
Fibre (g): <1
Sodium (mg): 80

No GMO, no additives or preservatives.

Contains: Gluten (wheat).
May be present: traces of sesame, soy, dairy, sulphites and tree nuts due to packing processes.