The best Wheat Flours & Meals: Reddit reviews

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Not sure if you guys have Amazon there, but you can also search for 'wheat gluten'. That's the powder form of seitan (pre-seitan if you will). It's much cheaper but you have to use it to make the seitan yourself.

Here is some cheap wheat gluten and here is a good recipe for making seitan.

Recipe- vital wheat gluten, flour, water. https://www.connoisseurusveg.com/how-to-make-seitan/

I get this one wheat gluten amazon: Vital Wheat Gluten by Anthony's (4 Pounds), High in Protein (4lb) https://www.amazon.com/dp/B00PB8U7Y0/ref=cm_sw_r_cp_apa_i_r4oiDbH8YJS7C

I live in Florida and have had trouble finding it even in places like Whole Foods. I ended up just ordering mine on Amazon.

I get this VWG from Amazon, it’s cheap and seems of high quality. https://www.amazon.com/Vital-Gluten-Anthonys-Pounds-Protein/dp/B00PB8U7Y0 I follow a recipe in one of my instant pot books cause it’s my preferred method to make it. I’ll link a few other recipes below in a few.

Replace the chicken with homemade seitan. You can get a 4-pack of vital wheat gluten on Amazon for a little more than $5/bag.

Last year I moved from a vegan-friendly city to the sticks, so I've been experimenting with alternatives to vegan prepackaged protein. I've been playing around with lots of seitan recipes and ended up combining the best ingredients from several. A friend, who is a meat-and-potatoes kind of guy minus the potatoes, said it was "all right", which is huge. Also, the cost is less than half compared to frozen chicken.

If you're having problems finding vital wheat gluten, it can be found here on Amazon for really cheap: https://www.amazon.com/Vital-Gluten-Anthonys-Pounds-Protein/dp/B00PB8U7Y0/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1526228474&sr=1-4&keywords=vital+wheat+gluten&dpID=41mzSF8WRxL&preST=_SY300_QL70_&dpSrc=srch

Okay, so here is the recipe:

Preheat Oven to 400 F

In a large mixing bowl. (If you have a stand mixer with a dough attachment, use it, it'll save you lots of work!)

Ingredients

1 Cup Vital Wheat Gluten

2/3 Cup Vegan Veggie Broth (Better than Bouillon works great)

1/8 Cup Tahini

1/2 Tbsp Smoked Paprika

1 Tbsp Vegan Teriyaki Sauce (I used Wegman's brand)

1 Tbsp Vegan Kansis Style BBQ Sauce (Wegman's brand)

1/2 tsp Black Pepper

2 Cloves Pressed Garlic

Knead for three minutes, rest for 5, then knead for 10. Form into 1 inch thick logs, cover the logs in more BBQ Sauce. Wrap the logs tightly in aluminum foil. Place on a baking sheet into the heated oven for one hour. Flip logs occasionally to make a nice crispy crust.

You can buy 4lb of vital wheat gluten from Amazon for very cheap. It changed my life in the kitchen.

Honestly you can get wheat gluten pretty cheap. It's kind of like the idea of making your own bread. It's technically cheaper to make your own bread, but the amount of time and work that it requires, and the quality of the result, usually means it's just not worth it to make your own. I think wheat gluten is the same way. Amazon has this bag, 4 lbs for $18. This gives you 1370 grams of protein for $18, or 76 grams per dollar. I think you will be hard-pressed to find a better deal than that, even if you are making it on your own at home.

Amazon has them at 1.44 per pound. This link allows you to "set up a subscription" for 25% off. 1.08 per pound on the first order:

Great River Organic Milling, Whole Grain, Rye Grain, Organic, 25-Pounds (Pack of 1) https://www.amazon.com/dp/B0049YM8XU/ref=cm_sw_r_u_apa_glt_fabc_Y7GVJC0KHKQ5BYEX57C2?_encoding=UTF8&psc=1

We were in San Diego. Sorry LA peeps!

Pizza was at Buona Forchetta

Pasta was at Mimmos in Little Italy.

The mix I’m trying this weekend is:

Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta https://www.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_cp_api_glt_fabc_ESREEEJYM63GE27X3JQX

Your best friends ↓ https://www.amazon.com/dp/B00PB8U7Y0/ref=cm_sw_r_cp_apa_glt_fabc_K1V4QNC0N72MJ8KW7Y2R https://www.amazon.com/dp/B07BC36S52/ref=cm_sw_r_cp_apa_glt_fabc_W39ZCHC3GVHT61JPPY7J I eat so much of these and share these links so much they should sponser me lmao

I saw someone post their pizza made with Caputos GF flour and it looked so good I had to try it. It’s the first actually good GF pizza crust I’ve tried. Bought on Amazon and I used the recipe from the bag.

Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta https://smile.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_cp_api_glc_fabc_Cd7bGb5QG44X5?_encoding=UTF8&psc=1

We use this brand of flour for pizza dough.

https://www.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_cp_apa_fabc_7A56FbCPKQ1BX?_encoding=UTF8&psc=1

As for recipe, we use

https://ooni.com/blogs/recipes/gluten-free-pizza-dough

My wife and I have ordered it from Amazon. I think its more expensive than you would find in a supermarket, but if you can't find it near you, this may be an option.

Here's Mary's Test Kitchen's seitan playlist (the playlist is ordered by date so the videos towards the end are probably better)

Making seitan from flour isn't a great idea, it's kinda time consuming, IIRC about the same price since you throw away part of the flour in the process (keeping only the gluten), you're better off getting "vital wheat gluten" from amazon

What I do is that I always have a batch of seitan in the freezer and I take from that when I need some, and make some more (of a different kind) when I'm almost out of it

I can find it at Meijer locally (it's a chain here in the US Midwest, if you're not familiar). Otherwise, options exist on Amazon as well. Bob's Red Mill works fine (it's the kind I find locally); I just purchased a big 4 lb. bag of Anthony's since I know at this point I'll use it!

here on Amazon 55 pound bag

I bought this and then I bought a dog food container to store it in. We aren't a big household just two adults a 4 year old and a 2 year old. I make pizza once a week, figure it will last me 6 months or so.

I get mine on Amazon through Great River Organic Milling. It's $37.81 for 25lbs, if you can't find an individual to buy from.

Amazon link

I feel ya on being broke. It's really not too bad - vital wheat gluten in bulk especially (50 lb is ~$130 and lasts me and my husband about 4 months, with near daily consumption) buuut you have to be able to afford buying things in bulk. :\

You can also get smaller portions on Amazon for much less. I'd particularly suggest something like that for just starting out so you don't have to commit if you don't like it.

Another option to use up vital wheat gluten is if you bake any muffins, use 1/2 regular flour and 1/2 VWG to boost the protein content.

They're talking about wheat gluten flour, which is basically regular flour with the starch rinsed out so only the protein remains. A lot of mock meats are made from it. You can find it at pretty much any health food store, but also on Amazon!

This is pretty normal. It is possible to separate the protein of wheat (the gluten) from the starch (wheat starch) and have a product that contains wheat but no gluten. I know it is kind of uncomfortable, but it is possible to remove enough of the gluten from the starch to land on a wheat flour that satisfies the requirements to be considered gluten free. I have some in my kitchen. It tastes very good.

I make ricotta gnocchi fairly regularly, using:

https://www.amazon.ca/Antico-Molino-Caputo-FioreGlut-Gluten/dp/B00FXH8QFQ

Turns out great!

You can also buy VWG pretty cheap, I mix it with a block of tofu and some spices and water and then steam it for an hour. It's really good and protein dense.

https://www.amazon.com/dp/B00PB8U7Y0?ref=nb_sb_ss_w_as-reorder-t1_ypp_rep_k0_1_7&amp&crid=1TF7RZ2CUPGK1&amp&sprefix=vital+w

Ya, I'm extremely surprised by the results. I've made dozens of GF pizza for my wife. Nothing even close to this good. It usually comes out like cardboard. I'd eat this every day. Here's what I did:

• 250g warm water
• 300g GF flour (specifically Caputo GF pizza flour, link/notes below)
• 25g active dry yeast
• 5g honey
• 10g salt
• 12.5g oil

I like to do a no knead method, so I mixed this all up in a bowl with a rubber spatula the day before, covered with plastic wrap and left it alone for about 24 hours at room temp. At the end it was a bubbly mess and twice the size of my other doughs (I made 12 pizzas this weekend with four different doughs to compare, lol). The dough is hard to work with. Oil up your hands, pick it up and try to get it into a ball shape, and then press it into a circle on a piece of parchment. No stretching. Trim the parchment around the edge right up to the dough so it doesn't light on fire. Keep a small tab at the front. After this goes on the oven I can pull the parchment off after 60 seconds since the dough is cooked enough to separate.

As previously mentioned I also cook for the first few minutes with the oven off. Quick fired pizzas are delicious but a bit too floppy for my liking.

Here's the flour: https://www.amazon.com/dp/B00FXH8QFQ

I should warn you it smells a bit strange... I guess I just wasn't expecting it. After working with it a bit, I've come to the conclusion it smells like toasted flour? maybe? It actually adds to the flavor of the pizza and isn't noticeable when it's done. I should also warn you that it's made from wheat, but has had the gluten removed somehow... probably why it works well. I didn't know that up front and it was surprising. Didn't bother me or the wife.

The recipe was based off of Vito Iacopelli's youtube video on it. He had a whole different process if you want to check that out, and I don't think he used the same flour.

Ya, I'm extremely surprised by the results. I've made dozens of GF pizza for my wife. Nothing even close to this good. It usually comes out like cardboard. I'd eat this. Here's what I did:
- 250g warm water
- 300g GF flour (specifically Caputo GF pizza flour, link/notes below)
- 25g active dry yeast

https://www.amazon.com/dp/B00FXH8QFQ

No, made from vital wheat gluten.

Anthony's Vital Wheat Gluten, 4... https://www.amazon.com/dp/B00PB8U7Y0?ref=ppx_pop_mob_ap_share

I also mix in chickpea flour and nutritional yeast. Makes it a complete protein and get all my b-vitamins from the fortified yeast.

i was worried about this too but it has not been an issue!

i feel like framing it as an exciting thing to try new brands, kinds of grains, restaurants recipes, etc. has helped

i also love to cook and bake and that's really helpful because i'm used to making my own food, which means you'll get safer + better quality than in a store or restaurant.

having a totally gf kitchen reduced stress because i don't have to read labels or think about it if i want to grab a snack—it's all okay. initially i had to replace my wooden spoons, rolling pins, and scratched nonsticks. that was the sad part but now i have new stuff and it's fine. honestly i stopped spending much time reading labels at the grocery store after a few weeks. i buy whole foods like produce, milk, yogurt, eggs, etc or things which are obviously marked "gluten-free".

How Can It Be Gluten-Free, Vitacost, Find Me Gluten Free, Jovial, GF Oreos, and Glutino pretzels have been really clutch

if you buy this flour and make this recipe, you will have a delicious bread that truly tastes + feels like regular gluten bread.

Recipe for the gluten-free dough:

• 500g Antimo Caputo Gluten Free flour. This is important because people swear it’s the best gf flour for pizza
• 400g water
• 17g salt
• 15g olive oil
• 10g instant yeast

1. Add flour and salt, mix to combine.
2. Add yeast to water (make sure water is at 110°F) and mix.
3. Add olive oil to yeast and water.
4. Add liquid to dry ingredients.
5. Mix on medium in a stand mixer with dough hook for 10 minutes.
6. Form dough ball. Kneed dough on clean surface with extra flour laid down. Use olive oil on hands to prevent sticking.
7. Rest in oiled bowl for 2 hours.
8. Divide into three pieces, then make pizza from them. Or you could wrap each individual dough ball in plastic wrap and let sit in refrigerator for 48-72 hours and then make the pizzas.

I also brush the crusts with olive oil before putting them in the oven, helps with the color

I found an incredible recipe for the crust:

• 500g Antimo Caputo Gluten Free flour. This is important because people swear it’s the best
• 400g water
• 17g salt
• 15g olive oil
• 10g instant yeast

1. Add flour and salt, mix to combine.
2. Add yeast to water (make sure water is at 110°F) and mix.
3. Add olive oil to yeast and water.
4. Add liquid to dry ingredients.
5. Mix on medium in a stand mixer with dough hook for 10 minutes.
6. Form dough ball. Kneed dough on clean surface with extra flour laid down. Use olive oil on hands to prevent sticking.
7. Rest in oiled bowl for 2 hours.
8. Divide into three pieces, then make pizza from them.

Enjoy!

Buffalo chicken, prosciutto and fig with balsamic glaze and arugula, and French onion soup inspired pizzas

I found an incredible recipe for the crust:

• 500g Antimo Caputo Gluten Free flour this is important because people swear it’s the best
• 400g water
• 17g salt
• 15g olive oil
• 10g instant yeast

1. Add flour and salt, mix to combine.
2. Add yeast to water (make sure water is at 110°F) and mix.
3. Add olive oil to yeast and water.
4. Add liquid to dry ingredients.
5. Mix on medium in a stand mixer with dough hook for 10 minutes.
6. Form dough ball. Kneed dough on clean surface with extra flour laid down. Use olive oil on hands to prevent sticking.
7. Rest in oiled bowl for 2 hours.
8. Divide into three pieces, then make pizza from them.

Turned out absolutely fantastic!