Should you add Vital Wheat Gluten or dough conditioners to your bread recipes?

Let’s break it down! Vital Wheat Gluten and dough conditioners both improve dough performance, but they do it differently. Is it worth the money? You decide.

Vital Wheat Gluten

🔹 What it does: Strengthens gluten, helping low-gluten and whole grain doughs rise better.
🔹 What it’s made of: Nearly pure wheat protein.
🔹 How to use it: Add 1–2 tablespoons per loaf to boost elasticity and structure.

Dough Conditioner

🔹 What it does: Enhances texture, softness, rise, and shelf life.
🔹 What it’s made of: A mix of ingredients like enzymes, emulsifiers, and sometimes a little vital wheat gluten.
🔹 How to use it: Common in commercial and home baking for consistent results.

Key Differences

⚡ Vital Wheat Gluten = Focuses on gluten structure.
⚡ Dough Conditioner = A mix of ingredients that fine-tune dough performance.

In short, Vital Wheat Gluten strengthens gluten, while dough conditioners do a bit of everything!

Golden Whole Wheat Rolls – Soft but Sturdy (Bread Machine)

These soft and sturdy whole wheat rolls are perfect for sliders, sandwiches, or dinner rolls. This is your opportunity to try Vital Wheat Gluten.

See the recipe

baked whole wheat rolls on a cutting board

Happy Bakers

Speak Up

I made these last week. So good, and the recipe ingredient amounts are perfect. Thanks again for a wonderful recipe. My grandson loves them!
5 ⭐️--LOIS

Do you use Vital Wheat Gluten or Dough Conditioners? If so, hit "Reply" and let me know why and when you find them useful.

Blessings,

Paula

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