Lotus Gluten Flour
Lotus Gluten Flour is a premium form of vital wheat protein made from wheat, but with around five times the gluten strength of normal flour. High in protein, it is used to make bake lighter breads and increase elasticity in baking. It can also be used to make a vegan meat substitute called Seitan.
- Good source of protein
- Non GMO
- High in gluten and low in starch. When used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour or rye. It improves the rise of the raw dough and also improves the texture and chewiness of the final product.
INGREDIENTS - Wheat Gluten (100%)
ALLERGENS - Packed in a facility that also process pea nut, tree nuts, milk, soy, sesame seeds and lupin.