Vital Wheat Gluten
1.600× absorption · 75.00–80.00% protein · hydration 0–0%
- 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.
Related references on this site
- Vital Wheat Gluten at 55% hydration — formula — calculator pre-set with this flour and hydration combination
- Vital Wheat Gluten hydration range deep-dive — 0-0% workable range with technique notes
- Guide: baker's percentage explained — how protein, absorption, and hydration combine in the math
- Guide: whole-grain hydration adjustments — absorption multipliers for whole-wheat, rye, spelt, einkorn
- All 15 flour types — grouped by category (refined, whole-wheat, rye, ancient-grain)
- Reverse calculator: water → hydration % — you have a flour-and-water weight, want the hydration