Gluten Flour is 100% gluten which is the protein in flour. It is added to low protein flour (rye, etc.) to give extra strength, structure and elasticity to the dough.
Add approx. 15g of Gluten flour to 500g flour
Product of Australia
|Nutritional Information:||Per 100g|
|Fat - Total||5g|
|Fat - Saturated||1.1g|
|Carbohydrate - Total||15g|
|Carbohydrate - Sugars||<1g|