Wheat Gluten

Wheat Gluten is a protein component in which wheat is used to strengthen dough and give it structure and flavor. You can combine wheat gluten with millet or corn meal to make satisfactory baked products. Use three tablespoons per loaf of bread. Each case consists of ten pounds.

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Wheat Gluten is a protein component in which wheat is used to strengthen dough and give it structure and flavor. You can combine wheat gluten with millet or corn meal to make satisfactory baked products. Use three tablespoons per loaf of bread. Each case consists of ten pounds.

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