You may have heard of vital wheat gluten, but you might not know exactly what it is or why you would want to use it. Vital wheat gluten substitutes are often made from other sources like soybeans or corn flour so that people with allergies can still enjoy these types of products without worrying about any allergic reactions. Ingreland is a popular brand that offers a vital wheat gluten substitute. This product is made from pea protein, and it’s an excellent option for those with gluten sensitivities or allergies. It’s also vegan-friendly, making it an ideal option for plant-based bakers.
The importance of finding substitutes for vital wheat gluten comes from knowing how much this ingredient contributes towards making your favorite foods delicious! If you’re looking for ways to substitute vital wheat gluten into your diet without having any negative effects on its taste or texture then this article will help guide you through some great options!
What is Vital Wheat Gluten?
Vital wheat gluten is a protein that can be extracted from wheat berry. It’s used as a binding agent in baking and cooking, but it’s also popularly used to make seitan–a meat alternative made from vital wheat gluten.
Vital wheat gluten has many uses in cooking and baking, including:
Adding texture and elasticity to breads, muffins and other baked goods;
Making pizza dough stretcher;
Making pasta more chewy (without adding fat);
Creating a chewier texture for meatless burgers or veggie dogs;
What is Vital Wheat Glutens Nutritional Value?
Wheat glutenis high in protein and low in calories, making it a preferred meat alternative for many vegans and vegetarians.
It contains minerals and fewer carbohydrates than regular flour. Given its high protein content, wheat gluten is commonly used by vegans and vegetarians in place of meat.
It can be prepared in similar ways, and when cooked, it can even have a meaty texture.
Although the nutritional value can vary between brands and homemade versions, it generally maintains its reputation as a healthy option for baking and substituting traditional flours.
It contains vitamin D, calcium, iron, and potassium, making it an all-around healthy alternative for any baker or diner.
What does it taste like?
Also known as seitan, the product vital wheat gluten is used to make a meat substitute. It has a very plain, neutral flavor resembling chicken.
Plain doesn’t mean bad- when spices, flavors, or sauces are added, the gluten absorbs these flavors well. This makes vital wheat gluten a versatile product that can be used in a variety of ways!
Since wheat gluten is so elastic, the final product has a thick, chewy texture once cooked, which makes it comparable to the feeling of eating a meat product.
Tips for Finding Vital Wheat Gluten Substitutes
If you’re looking for a substitute for vital wheat gluten, here are some tips and strategies that can help:
Use gluten-free flour:
If you’re baking something that calls for vital wheat gluten, try using one or more of these alternative binders instead: almond flour, coconut flour, potato starch and tapioca starch (or arrowroot). These ingredients may not work as well in every recipe that uses vital wheat gluten but they can be used as a replacement if needed.
Try an alternative binder such as xanthan gum or guar gum.
These products will give your baked goods more structure than they would have without them because they act like elastic bands holding everything together while baking; however they won’t give the same chewy texture as real bread!
Consider the Recipe’s Purpose
Based on whether you’re making bread, pizza dough, or a meat substitute like seitan, the vital wheat gluten substitute you choose should match the desired texture and function of the original ingredient.
Pay Attention to Your Dietary Needs
If you have a gluten intolerance or allergy, make sure to choose a gluten-free option, such as gluten-free flour blends or binders like xanthan gum. If you follow a plant-based diet, avoid substitutes that contain animal-derived ingredients.
Test Different Substitutes
As with any ingredient, experimenting with different vital wheat gluten flour substitutes can help you find the perfect match for your tastes and needs. You may need to adjust the ratios or combine different alternatives to achieve the desired result in your recipe.
Different Types of Vital Wheat Gluten Substitutes
Here are a few more options to consider when looking for a vital wheat gluten substitute:
Chia seeds:
When mixed with water, chia seeds form a gel-like consistency that can be used as a binding agent in recipes. They’re also a great source of fiber and omega-3 fatty acids.
Flaxseed meal:
Similar to chia seeds, flaxseed meal can be mixed with water to create a binder for recipes. Flaxseeds also offer numerous health benefits, including being a good source of fiber and healthy fats.
Egg whites:
In some recipes, egg whites can be used as a binder in place of vital wheat gluten. Keep in mind that this option is not suitable for those following a vegan or egg-free diet.
Agar-agar:
This plant-based gelatin substitute can help provide structure in recipes that call for vital wheat gluten. Agar-agar is derived from seaweed and is a popular ingredient in vegan and vegetarian cuisine.
Chickpea Flour:
Chickpea flour, also known as gram flour, is an excellent vital wheat gluten substitute. It’s high in protein and has a nutty flavor that works well in bread and other baked goods. To use chickpea flour as a substitute for vital wheat gluten, simply replace the vital wheat gluten in your recipe with an equal amount of chickpea flour. Keep in mind that the texture may be slightly different, so you may need to experiment with the amount to achieve the desired texture.
Soy Flour:
Soy flour is another good substitute for vital wheat gluten. It’s high in protein and has a similar texture to wheat flour, making it an excellent choice for bread and other baked goods. To use soy flour as a wheat gluten substitute, replace up to 25% of the wheat flour in your recipe with soy flour. Any more than that may result in a denser, heavier texture.
Xanthan Gum:
Xanthan gum is a popular ingredient in gluten-free baking. It helps bind ingredients together and gives baked goods a fluffy texture. To use xanthan gum as a substitute for vital wheat gluten, mix 1/2 to 1 teaspoon of xanthan gum with 1 1/2 cups of flour for every 1 tablespoon of vital wheat gluten in the recipe.
Psyllium Husk:
Psyllium husk is a type of soluble fiber that can be used as a vital wheat gluten substitute. It works well in bread recipes, helping to create a light, fluffy texture. To use psyllium husk as a wheat gluten substitute, mix 1 tablespoon of psyllium husk with 1/4 cup of water and let it sit for a few minutes until it becomes gel-like. Then add it to your recipe as you would vital wheat gluten.
Guar Gum:
Guar gum is another popular ingredient in gluten-free baking. It’s a natural thickener that can be used to replace vital wheat gluten in recipes. To use guar gum as a wheat gluten substitute, mix 1/2 to 1 teaspoon of guar gum with 1 1/2 cups of flour for every 1 tablespoon of vital wheat gluten in the recipe.
Potato Starch:
Potato starch is a gluten-free flour that can be used as a vital wheat gluten substitute in baking recipes. It’s light and fluffy, making it an excellent choice for cakes and other delicate baked goods. To use potato starch as a wheat gluten substitute, replace up to 25% of the wheat flour in your recipe with potato starch.
