All Bio Wheat Gluten

Gluten has the ability to give elasticity to the dough, helping it rise and hold its shape giving the final product a fluffy texture.

It is used in many foods as a thickener and binding agent and as a flavor enhancer.

When used as a baking additive, the purpose is to give elasticity to flours that would otherwise be low in gluten, such as whole wheat or rye flour.

Plus wheat gluten is almost pure protein with almost no starch.