What is the difference in Vital Wheat Gluten and the Vital Wheat Conditioner?
1060494
Vital Wheat Gluten is just that. It is only gluten. Conditioner contains other ingredients. Different makers of conditioners put different ingredients in it, so you need to read the label.
1060495
When making whole wheat bread you need vital wheat gluten because there is little gluten in whole wheat flour and the loaf will come out as hard as a rock -- the gluten will help the bread rise and the vital wheat conditioner helps it along even further making your bread nice and soft and also get a much better rise. I've tried baking whole wheat bread with gluten and without the conditioner, There is no comparison, The conditioner allows the bread to come out much softer with a higher rise. I love using both - gluten and conditioner. I've baked a lot of bread and have used vital wheat gluten many times but recently I discovered the conditioner and my bread comes out so much better. You need both. When making whole wheat bread you need vital wheat gluten because there is little gluten in whole wheat flour and the loaf will come out as hard as a rock -- the gluten will help the bread rise and the vital wheat conditioner helps it along even further making your bread nice and soft and also get a much better rise. I've tried baking whole wheat bread with gluten and without the conditioner, There is no comparison, The conditioner allows the bread to come out much softer with a higher rise. I love using both - gluten and conditioner. I've baked a lot of bread and have used vital wheat... » Read More When making whole wheat bread you need vital wheat gluten because there is little gluten in whole wheat flour and the loaf will come out as hard as a rock -- the gluten will help the bread rise and the vital wheat conditioner helps it along even further making your bread nice and soft and also get a much better rise. I've tried baking whole wheat bread with gluten and without the conditioner, There is no comparison, The conditioner allows the bread to come out much softer with a higher rise. I love using both - gluten and conditioner. I've baked a lot of bread and have used vital wheat gluten many times but recently I discovered the conditioner and my bread comes out so much better. You need both. « Show Less
1060496
I'm a purist. I'd stick with the gluten. Too often companies add ingredients to maximize profits. Depending on the results you want to achieve, you may find the conditioner to be a problem. You can add those ingredients separately if you use just the gluten. I say you can't go wrong with the vital wheat gluten.
1060497
Vital Wheat Gluten is gluten only. Vital wheat conditioner is wheat gluten and other flour conditioners like acids that soften the wheat. Both kinda cut down on the need for extensive kneeding.
1493835
The dough conditioner which contains emulsifiers, oxidation and amylase enzymes will work extremely well with the inclusion of vital wheat gluten to improve the overall volume and resilience of your whole wheat bread.
2261615
this is a 100% whole wheat flour ground from what kernels that have been "sprouted" which is a bit of a misnomer since the grain is allowed to swell to sprout stage but does not show any leaf external of the kernel. there is a benefit to digestion and the bread recipes are virtually the same as for regular NON sprouted wheat. flavor profile is slightly different as well and there is a faint<< aroma of "green" when you smell the raw flour.
349858
I love metagenics so this is hard to say---it probably has GMO. Anything made with ascorbic acid is coming from corn and that probably has a high percentage of being GMO. Forget the gluten problem GMO is just not healthy for everyone including people sensitive to gluten.
1158804
I imagine. No where does it say it had wheat in it. It has vitamin c and glycolic acid in it to combat aging. I would contact the company about your question. I love the product. My skin is much smoother. Good luck.
1771296
Yes the texture is denser in the Whole Grain Cream of Wheat. There are no nuggets per se, but its pretty different from regular. Taste is less refined. It's also healthier (12%) of your fiber. I never eat regular Cream of Wheat when I can help it.
881294
Hi there! This particular Phytoceramide Supplement is derived from wheat, the same plant derivative featured for Phytoceramides on the Dr. Oz show multiple times. This source is suitable for anyone looking for a Phytoceramide supplement, except those with a wheat allergy. If you have a gluten allergy, please use our rice-derived version available here: http://www.amazon.com/Phytoceramides-Gluten-Free-Pills-Phytoceramide/dp/B00IEKUEHC/. Please note that the mg of Phytoceramides differs by the plant derivative. Please let us know if you have any other questions. Thanks!
2009833
Dough conditioner makes the dough easier to handle, improves the texture, and gives it a longer "shelf-life." Vital wheat gluten gives you a better rise and lighter, fluffier bread. Use approximately 1 tablespoon dough conditioner for every 3 cups of flour. Vital wheat gluten is a must when using whole wheat flour, but I still add a little to white flour to get a better rise and lighter bread, especially if I use store brand bread flour--usually the same amount as dough conditioner, plus a little. King Arthur or White Lily bread flour has worked the best for me, unless you have a fresher source of flour available.
1183407
I was surprised to discover that the two different sizes of Bio-Strath contain different ingredients. The smaller size does NOT contain malt extract, raw honey, orange juice or alcohol. I called the company and they said that the 100ml bottle is the original homeopathic recipe that does not have those extra ingredients. My conclusion: Therefore, without the malt extract, that version is gluten free. I don't why the sellers don't reveal the different ingredients in the sizes.
1164076
The difference between the two is that stabilised wheat germ has been heat treated to ensure that it does not oxidise and become rancid, yet retains the flavour and nutritional quality. Raw wheat germ has not undergone this treatment, but is stored in vacuum sealed bags in the refrigerator to prevent any oxidisation from occurring.
61471
I suppose this is a good question. I've never thought about wheat or gluten in a shampoo or hair product. I guess best look up the item for its ingredients
879284
I, too, would like the answer to this question. I have considered trying the 100 percent wheat recipe. I've made a 50-50 white/wheat. I advise adding a tablespoon of vital wheat gluten to any recipe that has a large proportion of wheat flour.
1532902
The label doesn't specifically mention gluten. It does say "Violite-packaged for 100% light protection; nitrogen flushed for maximum freshness and vitality when you consume it."
2234888
I really can't answer that because I am not allergic to Gluten so it does not bother me. The Vitatmin-E is so far down the list of ingredients that it may just be a trace. This is my own opinion that it have been added as a preservative. However Meadowfoam Seed Oil is at the top of the list and it is a natural perservative. I tend to look at the first 4 ingredients of a product to determine how much was put in it. Overall I enjoyed the conditioner but for me it was a bit pricey. I may buy it again in the future when they have a sale but for the most part I like it. I hope that helps.
2270391
I have read it is 1 tablespoon of vital wheat gluten to every cup of flour. What type of bread are you making?
1622564
If you have celiac, like I do, it's a NO! Even though the gluten is eliminated, there's still less than 20 PPM of gluten in the product. I get the gluten rash and serious runs until all the gluten leaves my body. So, even though they say it's gluten free, it's NOT zero gluten !!!!!
29349
Yes, here's the web page: http://www.bobsredmill.com/vital-wheat-gluten.html