Vital wheat gluten flour/powder used for making seitan
Gluten is the protein found in wheat. It’s what gives bread it’s shape and pizza dough its elasticity.
Vital wheat gluten is the protein in a powder form. It is made by washing wheat flour dough with water until all the starches dissolve, leaving only the protein behind.
Vital wheat flour is the main ingredient for making seitan (SAY-tan) and it is also used as a binding agent.
It also improves the rise and elasticity of dough and most baking sources advise on using a tablespoon for every 2-3 cups of flour.
It is especially effective when baking with low protein flours like whole-wheat and rye which have trouble developing enough gluten.