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Description

Lotus Gluten Flour is made from wheat, giving it around five times gluten strength of normal flour. High in protein, it is used to bake lighter breads.

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Features

Sourced internationally (China) and packed in Australia. Packed in a facility that also process tree nuts, cereals containing wheat and gluten, milk, soy, sesame seeds and lupin. CONTAINS GLUTEN

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Benefits

Lotus Gluten Flour is vegtan, and source of protein. Lotus wheat gluten is high in gluten and low in starch. When used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour or rye. It improves the rise of the raw dough and also improves the texture and chewiness of the final product.

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