Flour reference · additive

Vital Wheat Gluten

1.600× absorption · 75.00–80.00% protein · hydration 0–0%

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Protein
75.00–80.00%
Absorption
1.600×
Hydration range
0–0%
Category
additive

About Vital Wheat Gluten

Vital wheat gluten (VWG) is extracted gluten protein — 75-80% protein by weight — used as a flour additive to boost gluten strength. Not a standalone flour. Typically added at 1-3% of total flour weight to increase strength when working with lower-protein flours (AP, ancient grains) or high percentages of whole grain. Bob's Red Mill is the standard US supplier. Extremely hygroscopic — absorbs 1.6x its weight in water.

Technique

Not used as a flour. Add 1-3% of total flour weight to boost gluten in AP-heavy or whole-grain-heavy doughs. For example: 2% VWG added to 100% whole wheat dough rescues oven spring. Increase hydration by ~1% per 1% VWG added. Hydrate VWG with the main dough water to avoid clumping.

Hydration guide for Vital Wheat Gluten

Baker's-percentage workable range: 0% — 0%. Absorption is 1.600× bread-flour baseline, so recipes written for bread flour need 60% more water when substituting Vital Wheat Gluten.

Full hydration guide for Vital Wheat Gluten →

Related references on this site

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

  • Digital kitchen scale (0.1 g)

    Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.

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  • Dutch oven / combo cooker

    Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.

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  • Banneton proofing basket

    Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.

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  • Bread lame + bench scraper

    A sharp lame scores clean ears; a steel bench scraper handles wet, sticky dough without tearing the gluten.

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  • High-protein bread flour

    The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.

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  • Danish dough whisk

    Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.

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🎧 Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

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