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This is wheat protein, the essential part of the grain when it comes to making bread. It's elasticity helps create structure in bread by trapping air giving a light, open texture. If you've ever tried gluten-free baking it's soon apparent that it's gluten that helps to keep all the ingredients bound together. As a rule of thumb you'll need a tablespoon per 2 cups of flour.
Country Of Origin: USAOrganic Status: JAS