Vital Wheat Gluten, 400g
For stronger dough, better structure and softer homemade breads.
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Benefits
Improves dough strength
Better bread structure
Great for maida & atta
High-protein baking
For Better Texture
Beginner Friendly
Gutbasket Quality
Gutbasket Vital Wheat Gluten is a functional baking ingredient used to improve dough strength, elasticity and bread structure. It helps dough stretch better, trap gas during fermentation and support a softer, better-risen loaf. It is especially useful when baking breads, pav, buns, pizza bases and recipes where you want a stronger dough. Add it directly to your flour before kneading.
1. Add to flour: Mix vital wheat gluten with your flour before adding liquid.
2. Add yeast and other ingredients: Add yeast, sugar, salt and other recipe ingredients.
3. Knead well: Knead until the dough becomes smooth and elastic.
4. Proof and bake: Let the dough rise, shape it and bake as per your recipe.
2. Add yeast and other ingredients: Add yeast, sugar, salt and other recipe ingredients.
3. Knead well: Knead until the dough becomes smooth and elastic.
4. Proof and bake: Let the dough rise, shape it and bake as per your recipe.
Vital Wheat Gluten, 500g
Functional baking ingredient
Useful for breads, pav, buns, pizza and rolls
Helps improve dough strength and structure
Usage note: Use in small quantities as per your recipe. Store in a cool, dry place.
Functional baking ingredient
Useful for breads, pav, buns, pizza and rolls
Helps improve dough strength and structure
Usage note: Use in small quantities as per your recipe. Store in a cool, dry place.
JAR SIZE COMPARISON
Vital Wheat Gluten, 400g
WHY GLUTEN
BUILT FOR STRONGER, SOFTER BREADS. PROFESSIONAL BAKES.
Better Dough Elasticity
Helps dough stretch instead of tearing easily while kneading and shaping.
Improved Bread Volume
A stronger dough can trap gas better, helping the bread rise well.
Useful for Home Flour Blends
Works well when you want to improve the structure of maida or atta-based bread recipes.
WITHOUT VS WITH GLUTEN
WHY DOUGH STRENGTHMATTERS.
With Vital Wheat Gluten
Without Added Gluten
Dough Strength
Better elasticity and structure
May tear or spread easily
Bread Rise
Supports better gas retention
Can turn dense or flat
Texture
Softer, more bread-like crumb
May feel heavy or compact
Shaping
Easier to shape rolls, buns and loaves
Dough may feel weak
Use Case
Breads, pav, buns, pizza bases
Basic dough only
Consistency
Helps improve repeatability
Results depend fully on flour quality
WHAT YOU GET, WHAT YOU NEED
EVERYTHING IN THE BAG.
INCLUDED
What's in the pack
- Vital Wheat Gluten, 500g
- Dry baking ingredient
- Useful for bread and pizza dough
- Suitable for repeated home baking
Store in a cool, dry place after opening.
YOUR SIDE
What you'll need at home
- Flour or maida
- Yeast
- Water or milk
- Sugar and salt
- Butter or oil, depending on recipe
Use only as required. Too much gluten can make bread chewy or tight.
REAL BAKERS
What Home Bakers Say
My bread dough became much easier to handle. It stretched better and the loaf had a better shape.
Meera
Home baker · Surat
Very useful when making pav at home. The texture felt closer to bakery-style bread.
Rohan
Weekend baker · Ahmedabad
Good for improving atta bread recipes. The dough felt stronger and less crumbly.
Neha
Home cook · Pune
QUESTIONS?
COMMON QUESTIONS
What is vital wheat gluten used for?+
It is used to improve dough strength, elasticity and bread structure in yeast-based baking.
Can I use it for pav and buns?+
Yes. It is useful for pav, buns, bread loaves, pizza bases and rolls.
Can I use it with atta?+
Yes. It can help improve structure in atta-based bread recipes, especially when the dough feels weak or dense.
How much should I use?+
Use as per your recipe. Start with a small quantity because too much can make the bread chewy.
Is this the same as flour?+
No. Vital wheat gluten is a concentrated wheat protein ingredient used in small amounts to improve dough performance.
ALL REVIEWS
