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Gluten Gluten is a mixture of wheat proteins, which, when combined with water and kneaded, gives adhesiveness, elasticity, and stickiness to dough. Bread flour tends to have a high gluten content. Cake or pastry flour tends to have a low gluten content. Vital wheat gluten flour (also known as gluten flour, pure or instant gluten flour, or vital wheat gluten) is flour with the starch and bran removed. It is high in protein and relatively low in carbohydrates. Breads made with vital wheat gluten flour tend to be very moist. High gluten flour and bread machine flour are much lower in protein and higher in carbohydrates. |
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