WebBasic Low-Carb Formula. Low-carb flour mixes require extra gluten, protein and bulk ingredients, such as oat fiber or nonwheat flour, to compensate for the …
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Vital wheat gluten picks up the slack when you reduce wheat flour in low-carb mixes. Vital gluten gives low-carb doughs the ability to rise, improves their elasticity and helps the finished baked goods maintain their shape. Vital gluten is a naturally occurring component in wheat flour, but requires extensive processing to isolate.
The vital wheat gluten is high in protein and low in carbs. It does not contain the carbs you find in wheat flour. It’s just the gluten by itself. It can also give keto breads and keto baked goods the texture that makes them taste close to the real thing.
As vital wheat gluten is mainly made from gluten, you can improve the elasticity and chewiness of the bread just by adding a small amount, especially when baking with low protein flours like rye and whole wheat flour. How much of it should I add in baking?
Gluten Flour a natural protein found in wheat that is high in minerals and low in carbs. Vital wheat gluten has no substitutes and creates beautiful texture low carb breads. Golden flax meal a delicious tasting meal that adds earthiness to this recipe. Substitute more oat fiber or almond meal if you don’t have it, but it is recommended.