Anthony's Vital Wheat Gluten, 4 lb, Vegan, Non GMO, Keto Friendly, Low Carb

I was not expecting to enjoy the label as well as the product. There is a description on how they isolate the product and even a little joke which I enjoyed. I wish all labels were as good as this one. You get 4 pounds of vital wheat gluten which they say contains gluten which made me smile. I bake all my own no salt added low carb bread with mostly almond flour and a little wheat gluten improves the texture of the bread. I've used a different brand, but it was rather expensive for the amount you got. The 4 pounds should last a while, but I expect to reorder it when I run out. If you buy it, be sure not to looks at the botton of package :-).

Worked well to make seitan ribs.

Excellent quality, fresh and great for baking. And, arrives quickly and well-packaged.

Anthony's Vital Wheat Gluten is a great value - locally, I can purchase Bob's red mill for about $10 for 20 oz or $.50 an oz. At $.39 an ounce, this feels like a great savings. I love to use it to make seitan. My best results have been using recipes for "chickwheat" that you can find on various blogs. The chick of chickwheat comes from chickpeas. The rough recipe is 1 can of chickpeas (including the liquid), 1.5 cups of seitain, 1/4 cup of water and 1 tablespoon each of olive oil, apple cider vinegar and miso paste. I also like to add onion powder, garlic powder and depending on what I'm trying to imitate poultry seasoning or soy sauce, etc. The recipe is very forgiving in terms of flavorings. I find the texture is best when mixed until very smooth and stretchy in a food processor. The dough is best when stretched and knotted and twisted to mimic a meat-like texture. Then you wrap in foil and steam for about 2 hours. It's also awesome in the instant pot on high pressure for about 1.5 hours. The finished product is amazing sliced thinly to make "deli meat" or shredded. It can be stirfried or panfried or also eaten cold. It's very tasty and versatile. We have used it to make something like gyros, like lunch meat as well as like pulled BBQ and Asian stirfry. Vital Wheat Gluten is also great for baking and can help baked goods have a chewy texture.

Great gluten. Use this to make Seiten and it works fantastic. Usually used bobs red mill but this works great. Great product.

So my first bag of this stuff was also the first time I made seitan (meat sub). All applications came out fairly well. However, after the first bag ran out, I discovered that this brand does NOT behave the same way that others do. When that first bag ran out, I bought some vwg from the bulk bins of my local co-op. The label doesn't say it, but I believe it might be Bob's Red Mill. I find that once liquid is added to the Anthony's gluten, it instantly transforms into a solid, forming those strands that make seitan an excellent meat substitute. The resulting seitan also has a firmer texture. The bulk gluten took more time to absorb liquid, and it also took more kneading for the strings to form. This is not necessarily a bad thing, the Anthony's is just a little harder to work with -- you have to mix very quickly when adding liquid or all the ingredients won't be incorporated. It's also harder to shape. The dough will "snap back" into it's original position, which makes shaping cutlets difficult. The other gluten is easier to shape, even though it does snap back slightly. Even though I think I may slightly prefer the bulk vwg, the price is what made me come back and order another bag of Anthony's. The bulk gluten is $4.99 a pound at my co-op, and the Anthony's is $4.50. I make a good bit of seitan, so the price difference is worth it. Also, my co-op stores the bin for the gluten on the floor. I get a little icked out when I'm filling up my bag, plus it is terribly awkward to fill up a bag. I also get an up-close look at all the bits that people drop on the floor from using the higher-up bins -- yuck! Overall, it's a good product with a few drawbacks that are easy to overlook for the excellent price.

I like Anthony's products, never have any issues with this brand. I have purchased this vital wheat gluten a couple of times now. I don't go through a lot, but I do keep some in my baking cupboard for the occasional loaf of bread. My main use for it though is when I make Seitan. I am not vegan or vegetarian, but I like to eat, and I enjoy trying out a variety of recipes from all sorts of diets, cuisines, etc. I find that my stomach often growls the most when I am perusing plant-based recipes (take note that plant-based means only that-- that the focus in on plants, but does not necessarily omit other food sources). I like the creativity that people come up with in using foods. Mmm I love to eat. When it comes to seitan, it just looks so good, and costs so much less than the equivalent in a piece of meat. I have made lovely gravies to go over seitan "steaks", have made strips to use in "beef" stroganoff, and so on. Taste and texture is amusingly impressive. I am not at all pushing any sort of diet or way of eating, but if you are a curious eater, give it a try. If you are planning for the future and trying to figure out ways to stretch your meat budget (either adding in seitan to pieced of meat, or fully skipping a meat-based meal) then this is a wonderful option. Stretch that budget, get creative!! I use regular feef or chicken stock or bouillon to make gravies and add meaty flavor! I also use texturized protein products for same purpose, but for those that don't want to take in too much soy then making seitan is a good option. Obviously (?) this is not for gluten sensitive folks. Seitan is not hard to make but definitely follow a recipe and get good at making one type of item. Let that be your go to option. Seitan is high in protein and fairly low in calories, fat, and carbohydrates. It also contains a number of minerals. "Compared to beef loin, seitan contains fewer calories and less fat but nearly the same amount of protein"

I have been using Anthony's Vital Wheat Gluten for years now and have found it to be a quality product that mixes well in the recipes I use it in, especially as a base in, Seitan. It is high in protein, has a nice texture and flavor and tastes great. I can depend on the quality being consistent with every shipment.

Fast delivery, great quality and for the quantity you get I haven’t been able to find a better price. We use this to make our vegan “deli meat” and “chicken” Our 9 year old who is not a vegan prefers this to meat, and gets excited when I’m making a batch! We call it wheat meat in our house 🤣

I followed the recipe on the back of the package using store bought Campbells veg stock from a carton. I added a little extra powdered veg stock and a stronger powdered veg stock taste resulted in the loaf. I watched a YouTube video showing to stretch, twist, and tie the loaf in a big knot after dividing the loaf in two. The video and photo show the result. The loaf was dense, similar in texture to dense meatballs. As far as fulfilling in protein, I had no protein cravings after eating this either on its own, in a sandwich, or with rice. A very satisfying protein substitute. I found the taste different, not unpleasant. Unique to itself. The addition of chick peas and whole wheat flour masked the original taste wheat gluten of the Seitan loaf recipe so my opinion could change a little. I had to stop eating meat and fats and this product works well so far. I was still eating the loafs after a few days. They tasted good. I have tried other store bought premade products that were made with pea protein or wheat protein and breaded. They were good too. The seasoning of the breading of the store bought products hid the protein taste well and the protein taste of the store bought was usually mild. Good luck!

I love all Anthony’s products. This vital wheat gluten is a high quality product. i just find that the product is becoming quite expensive and have started looking for other alternatives.

I add this to my all purpose flour for bread making and it works well.i will purchase this again.

Just made microwave seitan using this and a recipe from ChatGPT. It turned out perfect. 30 g wheat gluten 15 g white flour 1/8 tsp baking powder All into a bowl. Then enough milk/water to mix it all together into a wet batter. Microwave for about 3 minutes, in around 45-second intervals. Optionally use a spoon between intervals to push it down into a dense patty. Sprinkle of salt once done cooking.