What is the difference in wheat free and gluten free?

Answer 1

Vital Wheat Gluten is a wheat flour protein material that has been seperated from the starch then dried rapidly with a minimum amount of heat in order to preserve its vitality. ( functional characteristics including extensibility.) Used o improve dough strength at levels from 1 to 4 % for most yeast - raised products to as much as 10 % in high fiber breads. ( percent based on flour weight.) Vital Wheat Gluten contains a minimum of 75 % protein, dry weight basis.

Gluten - A compbination of two groups of proteins, gliadin and glutenin. These two compounds interact when wheat flour is mixed with water, forming rubber-like strands that provide bread doughs with elasticity and extensibility.

Both Definations are based upon the American Institute of Baking- Science of Baking- Correspondence course - Ingredient Technology Glossary.

- from an experienced baker. Gluten is naturally occuring in wheat. its rubbery strands that occur when gliadin and glutenin are hydrated and mixed riggerously. It is what gives dough its strength. Sometimes, when flour doesnt contain enough protein... ie Gluten (gliadin, and glutenin) the baker will add VITAL WHEAT GLUTEN give the dough additional strength. Gluten is natural in wheat... vital wheat gluten is a supplimental additive. It is more potent, and more pure than the gluten found in wheat.

Answer 2

Gluten is in wheat, barley, moult, and rye. Wheat is just wheat.