Gluten is a protein found in wheat, barley, and rye. It adds elasticity to bread dough and absorbs moisture to add structure and make the finished product moist and fluffy. White bread flour has more gluten than whole wheat, which is why whole wheat breads tend to be denser and more crumbly. Other flours, such as rye and all-purpose wheat, also have lower gluten contents and tend to make drier, more crumbly breads. However, you can increase the gluten content by adding vital wheat gluten to your flour.[1]
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Add the vital wheat gluten on a per-recipe basis and not to the entire bag of flour. The standard gluten/flour ratio is 1 tbsp. (15 ml) for every 2 to 3 cups (473 ml to 711 ml) of flour.
Mix in the vital wheat gluten before you add the other dry ingredients once you have determined how to add gluten to flour. Add your flour to a bowl, add the gluten and mix it together with a fork or pour it into a sifter and sift it into a fresh bowl.
Combine your wet ingredients per the instructions in your bread recipe. Once you have mixed the gluten into the flour you can use it as you would any other flour.
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