ChefSteps

Vital wheat gluten is known as a dough improver and inside that category, it is known as a “strengthener” because it adds chew and “strength.” Just know that there is not a direct relationship between the amount of protein in the flour and the amount of gluten. So simply adding vital wheat gluten will not make your lower protein flour act exactly like the high-protein flour you would normally use. That being said, adding gluten does have the benefit of making your dough chewier and is the best way we know of strengthening your flour.

Vital wheat gluten is a “dough improver,” it’s not magic

Here’s the link to our <a href="https://chfstps.co/flourcreator">Google Sheet</a> that you can make a copy of and input your own numbers into.Using Bob’s Red Mill Vital Wheat Gluten (VWG) with 75% protein, the formula for figuring out how much of your original flour to replace with wheat gluten flour is:((target protein percent) - (source flour protein percent))*(flour amount)/(VWG protein percent - source flour protein percent)So to change 10% protein AP flour to 13% protein: ((13%) - (10%))*(1000g)/(75% - 10%)<a href="https://chfstps.co/flourcreator">

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<a href="https://chfstps.co/flourcreator">The conversions—based on Bob’s Red Mill Vital Wheat Gluten (75% protein)</a>

There are no secrets here, only simple conversions. 
When you want high-gluten flour, you simply buy it. But if you have a small bag of vital wheat gluten on hand, you’ll most likely never run out bread flour again. We can’t tell you how to easily get the gluten out of your flour, but we can show you just how much gluten to add to your flour—take a look below.

How to Make Any Flour Into “Bread Flour”