Description
Pure gluten flour or vital gluten is flour that is treated so that wheat bran and starch are removed. This means it’s much lower in carbohydrates and much higher in protein.
Gluten flour in small amounts is added to other whole grain flours to increase the protein level of bread doughs. It has also become popular in low-carb foods because the removal of starch means only about 6 grams of carbohydrates remain in a quarter of a cup.
