Ingredient swap
Vital Wheat Gluten vs All-Purpose Flour
Vital wheat gluten has about seven times the protein of all-purpose flour and far fewer carbs. It is a binder, not a flour replacement: use it alone for seitan, or add a little to flour for chewier bread.
How to swap
Not 1:1. Add 1 tsp gluten per cup of flour for chewier bread. For seitan, use gluten alone with broth (about 1 : 0.8 by weight).
Side by side
| Per 100 g | Vital Wheat Gluten | All-Purpose Flour |
|---|---|---|
| Calories | 370 | 364 |
| Protein | 75.2 gbetter | 10.3 g |
| Carbs | 13.8 gbetter | 76.3 g |
| Fat | 1.9 g | 1 g |
| Fiber | 0.6 g | 2.7 gbetter |
| Sugar | 0 gbetter | 0.3 g |
| Sodium | 29 mg | 2 mgbetter |
| 1 cup weighs | 120 g | 125 g |
"Better" means more protein or fiber, or fewer calories, carbs, sugar or salt. Fat is not scored.
Macros per 100 g
Common questions
Can I use all-purpose flour instead of vital wheat gluten?
Not 1:1. Add 1 tsp gluten per cup of flour for chewier bread. For seitan, use gluten alone with broth (about 1 : 0.8 by weight).
Which has more protein?
Vital Wheat Gluten, with 75.2 g per 100 g versus 10.3 g.
Which has fewer calories?
All-Purpose Flour, with 364 calories per 100 g.