How to Store Vital Wheat Gluten

Bread bakers often add vital wheat gluten to bread dough to enhance the dough and improve the baked results of bread. Vital wheat gluten is especially beneficial when you add it to breads that contain whole wheat and rye grains because it produces higher and lighter loaves of bread. Because vital wheat gluten is pure protein derived from the wheat kernel, storing this grain is similar to storing any flour product.

Difficulty: Easy

Instructions

Things You'll Need:

• Vital wheat gluten
• Plastic container with tight fitting lid

1. Pour the vital wheat gluten into the container and place the lid onto the container. Ensure the lid is tightly on the container to keep the vital wheat gluten as fresh as possible.

2. Place the vital wheat gluten container in a cool, dry location for storage. A dark pantry or cupboard is ideal for storing vital wheat gluten.

3. Use the vital wheat gluten within one year for best results.

Tips & Warnings

• In very warm climates or during the summer when the average temperature is consistently over 75 to 80 degrees, consider placing the vital wheat gluten into the refrigerator. When the temperature falls again, place the vital wheat gluten back in the pantry or cupboard again.

References

• Vital Wheat Gluten
• Bread Baking

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