12 Easy to Find Vital Wheat Gluten Substitute for Baking

12 Easy to Find Vital Wheat Gluten Substitute for Baking

If you ever find yourself in need of a Vital Wheat Gluten Substitute for your baking recipes, you’ve come to the right place. Whether you have dietary restrictions or simply run out of vital wheat gluten, these alternatives are sure to satisfy your baking needs.

12 Easy-to-Find Substitutes for Vital Wheat Gluten

Here are the 12 easy-to-find substitutes for vital wheat gluten:

1. Xanthan Gum

Xanthan gum is a plant-based product derived from the fermentation of sugar. It is often used as a thickening agent and a stabilizer in various food items, including salad dressings, sauces, and gluten-free baked goods. As a wheat gluten substitute, xanthan gum adds volume and viscosity to the dough, mimicking the properties of gluten.

2. High Gluten Flour

High gluten flour is made from hard wheat and contains more gluten than regular flour. It is commonly used in baking bread, pizza crusts, and bagels since it gives dough an elastic, chewy texture. Although it still contains gluten, it can be a convenient alternative for recipes that call for a separate addition of vital wheat gluten.

3. Guar Gum

Guar gum is produced from the seeds of the guar plant, a legume native to India and Pakistan. It is widely used in the food industry as a thickening agent and a stabilizer. Guar gum can enhance the elasticity of dough, making it a reliable vital wheat gluten substitute. It also helps to retain moisture in baked goods, thus improving their overall texture.

4. Cornstarch

Cornstarch is a grain-free, gluten-free starch extracted from the endosperm (the starchy part) of corn. It is used as a thickening agent and can replace vital wheat gluten in grain-free recipes. Cornstarch can add viscosity to dough and help in retaining moisture.

5. Potato Starch

Potato starch is derived from potatoes and acts as an excellent gluten-free and grain-free alternative to vital wheat gluten. It provides similar structural and textural benefits as wheat gluten without altering the flavor of the dish. It is popular among people with gluten and grain sensitivities. You may also like to read Is Xanthan Gum Safe for Cats.

6. Gluten-Free Flour Blends

There are various gluten-free flour blends readily available in the market that can be used as a substitute for wheat gluten. These blends typically contain a combination of gluten-free flours and starches (e.g., rice flour, tapioca starch, and potato starch) and a binding agent like xanthan gum or guar gum.

7. Oat Flour

Oat flour is a whole-grain flour made from ground oats and can be used as a substitute for recipes that require wheat gluten. Oats contain a type of soluble fiber called beta-glucan, which can help improve the structure and softness of gluten-free baked goods.

8. Egg Whites

Egg whites have a high protein content and can be used as a natural substitute for vital wheat gluten. They can improve the structure and elasticity of the dough, making it an excellent alternative for vital wheat gluten in various recipes.

9. Agar-Agar

Agar-agar is derived from red seaweed and is an ideal plant-based substitute for vital wheat gluten. Largely used in vegan cooking and baking, agar-agar works as a texture-enhancing agent, providing a firm, gel-like structure simulating gluten’s properties.

10. Gelatin

Gelatin is a protein derived from animal collagen, usually obtained from the bones and skin of animals. It is used as a texture-enhancing agent and can provide a spongy, airy texture to gluten-free baked goods.

11. Ground Flaxseed

Ground flaxseed, when mixed with water, can create a gel-like binder that can substitute vital wheat gluten. It helps improve the structure of gluten-free dough and adds a nutritional boost, being rich in omega-3 fatty acids and fiber.

12. Chia Seeds

Similarly to flaxseeds, chia seeds mixed with water create a gel-like binder that can act as a vital wheat gluten substitute. Chia seeds also provide nutritional benefits, being rich in omega-3 fatty acids, fiber, and protein.


With these 12 easy-to-find Vital Wheat Gluten Substitute options, you can now navigate your baking journey confidently and cater to your gluten-free requirements without compromising the quality and taste of your recipes.

Read Our More Xanthan Gum Blogs:


1. Is vital wheat gluten needed?

While not always necessary, vital wheat gluten can play a crucial role in baking, especially in recipes that involve whole grains or low-protein flours.

2. Vital Wheat Gluten vs Washed Flour?

Vital wheat gluten and washed flour both involve gluten, but they differ in their form. Vital wheat gluten is a concentrated and dry form of gluten powder sold in stores.

3. What are the other uses of vital wheat gluten?

Vital wheat gluten isn’t just for baking. It’s also a critical ingredient in making seitan, a popular vegan meat substitute.

4. Can it be used to make bread and cakes?

Vital wheat gluten is typically used in baking bread, particularly whole wheat or grain bread, where it helps the dough rise and enhance the bread’s chewy texture.

5. What is a substitute for vital wheat gluten?

There are several substitutes for vital wheat gluten, including xanthan gum, guar gum, gluten-free flour blends, egg whites, ground flaxseed, and chia seeds.

6. What is the purpose of vital wheat gluten substitute?

Vital wheat gluten’s primary purpose is to improve the dough’s elasticity and create a better crumb and chewiness in the final product

7. Is there a difference between wheat gluten and vital wheat gluten?

There’s no significant difference between wheat gluten and vital wheat gluten; they are essentially the same thing.

8. Is vital gluten bad for you?

For most people, vital wheat gluten isn’t harmful and can be part of a balanced diet. However, for people with celiac disease, wheat allergy, or gluten intolerance, consuming vital wheat gluten can cause adverse health effects.




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