In this brief article, we are going to answer the question,”Can I substitute eggs for vital wheat gluten?”, and discuss what vital wheat gluten is, along with some of the other substitutes which can be used instead of vital wheat gluten.
Can I substitute eggs for vital wheat gluten?
Yes, you can substitute eggs for vital wheat gluten. But this may or may not provide the desired texture or consistency of the food product that is being made.
What are the substitutes for vital wheat gluten?
Bread flour can be substituted in equal amounts as vital wheat gluten. The bread flour is white flour which has gluten naturally present in it. Vital wheat gluten is not required when the bread flour is used in yeast breads.
Xanthan gum is a common alternative to vital wheat gluten especially those who have gluten intolerance. A teaspoon of xanthan gum can be used as a replacement for each cup of gluten flour or gluten free flour.
High gluten flours
High gluten flours can be used as substitutes as both the vital wheat gluten and high gluten flours contain gluten in significant amounts. The high gluten flour has an equal combination of gluten and flour. Twice the quantity of vital wheat gluten is used for the determination of the quantity of gluten flour to be added to recipes as a substitution.
Guar gum is similar to xanthan gum and can be used interchangeably. A teaspoon of guar gum for 1 cup of gluten free flour can be used as a replacement for one cup of wheat flour or vital wheat gluten in bread and bakeries.
Pre-gel starch helps to prevent the food from crumbling. 1 teaspoon of pre-gel starch can be used as a substitute for each cup of gluten free flour. Vital wheat gluten and gluten flours also need to be replaced to adapt to versions which are gluten free.
For instance, 1 cup of wheat flour should be replaced with a mixture of one-fourth of soy flour, one-fourth cup of tapioca flour and ½ cup of rice flour and 1 tsp pre-gel starch.
Whey proteins do not provide the elasticity and the structural integrity of the baked goods as provided by vital wheat gluten. ½ tsp of xanthan gum to each cup of powdered whey needs to be added to prevent this, Whey protein can be used for up to ⅓ of the totala flour in a low carb or gluten free recipes.
Also, the protein found in whey consists of slightly less protein than gluten. Whey consists of 16 grams proteins and 1 gram carbohydrate, whereas gluten contains 23 grams of proteins in ¼ cups/ Whey provides a smooth texture, browns the baked goods faster, and provides a creamier structure to the bakery products.
Other protein powders
Protein powders have a versatility to them and can blend well in your diet. Unflavoured or flavoured protein powders can be added to yoghurt, oatmeal, pancakes, milk, or coffees. They are also used as a replacement for wheat powders in baked items.
Only the whey part of the protein may improve the moisture and texture. Other than that, protein powders however are not well suited to be used as a substitute for vital wheat gluten in baking.
What is vital wheat gluten?
Vital wheat gluten is the concentrated form of the protein known as gluten in wheat flour. The gluten protein is responsible for raising the flour and holding the structure of the yeast or sourdough bread when it is baked.
The vital wheat gluten is a powder which is similar to flour and is mostly gluten with a little amount of starch. It is formed when the wheat flour is dehydrated, activating the protein known as gluten, and then undergoes processing to remove everything except for gluten. It then undergoes the drying process, and is ground back into powder.
Vital wheat gluten is used in baking to improve the elasticity and provide a better crumb and chewiness to the baked product. It is also used mainly for seitan also called wheat meat which is basically an alternative for meat in vegan diets.
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In this brief article, we answered the question,”Can I substitute eggs for vital wheat gluten?”, and discussed what vital wheat gluten is, along with some of the other substitutes which can be used instead of vital wheat gluten.