Introduce to bread making and experiment with adding seeds, nuts, dried fruits and olives! Sanitarium Foods, a company affiliated with John Harvey Kellogg's Battle Creek Sanitarium, advertised wheat gluten in 1882. When used, the terms for this food are rendered in katakana as グルテンミート (Romanized "gurutenmīto," from the English "gluten meat"), or, rarely, セイタン ("seitan"). For the malevolent entity in the Abrahamic religions, see, Learn how and when to remove this template message, The African Hebrew Israelites of Jerusalem, "seitan | Definition of seitan in English by Oxford Dictionaries". Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. It can be an indispensable ally for keen bakers and has a natural self raising agent that can help bread and cakes rise especially when using dense flours such as whole wheat grains. Wheat gluten is an alternative to soybean-based foods such as tofu, which are sometimes used as meat analogue.

The process removes all other ingredients except the gluten and has very little starch content remaining. [12], The powdered form of wheat gluten (vital wheat gluten), is made by hydrating hard wheat flour to activate the gluten and then processing the hydrated mass to remove the starch, leaving only the gluten. Very little is required, generally about 1 Tablespoon (15ml) per 2–3 cups (480–620 ml) of flour. Knead until firm and springy to touch and rest for 5-10 minutes. It can be hard to find wheat gluten in supermarkets and tends to be an optional ingredient in recipes, however once you’ve used it once you will never look back! Wheat gluten is also used in many vegetarian products in various countries, for example by The African Hebrew Israelites of Jerusalem, a vegan African-American religious sect that operates a chain of restaurants, to produce vegetarian sandwiches.

Buy vital wheat gluten online in a range of sizes including bulk options depending on your requirements.

There are two main forms of fu, the raw nama-fu, and dry-baked yaki-fu.

It may also be used as an ingredient in wagashi, Japanese confectionery. In Japan, the two main types of fu are most widely used in Buddhist vegetarian cooking (Shojin ryōri) and tea ceremony cuisine (cha-kaiseki 茶懐石)(ja). Vital wheat gluten is great for bread making particularly for regular flour replacements that have a low gluten content, such as rye, as it helps to increase the gluten content of the bake. We are one of the leading UK suppliers of whole foods and can ship our products almost anywhere in the UK and Europe with a reliable and efficient postage service. In Japan, seitan, initially a rather salty macrobiotic seasoning that gradually evolved into a food, is not well known or widely available, despite the macrobiotic diet's Japanese origins. JavaScript seems to be disabled in your browser. The initial product, imported from Japan in 1969 was a very salty seasoning, the color of soy sauce, sold in a small glass jar or plastic pouch, to be used as a seasoning for brown rice.