Vital Wheat Gluten vs Dough Enhancer: Which Do You Need?
Both products improve bread, but they work differently. Learn when to use vital wheat gluten, when to use dough enhancer, and whether you should use both together.
The Quick Answer
Vital wheat gluten is a single ingredient (pure wheat protein), while dough enhancer is a complete formula that includes vital wheat gluten plus other beneficial ingredients. For most home bakers, a dough enhancer like Grandma Eloise is the better choice because it provides comprehensive improvement with just one product.
Choose Vital Wheat Gluten When:
- - You want to make seitan (meat substitute)
- - Your flour is very low in protein
- - You want maximum control over ingredients
- - You're adding it to an existing enhancer
Choose Dough Enhancer When:
- - You want overall bread improvement
- - You want bread that stays fresh longer
- - You want an all-in-one solution
- - You're a typical home baker
Understanding the Difference
Vital Wheat Gluten (VWG)
Vital wheat gluten is the natural protein extracted from wheat flour through a washing process that removes the starch. What remains is nearly pure gluten - about 75-80% protein.
How It Works:
- Directly adds gluten protein to your flour
- Increases the effective protein percentage of flour
- Creates a stronger gluten network through quantity
Best Uses:
- - Making seitan (vegetarian meat substitute)
- - Boosting very low-protein flours
- - Extreme gluten supplementation needs
Dough Enhancer (Grandma Eloise)
Dough enhancer is a thoughtfully formulated blend where vital wheat gluten is combined with complementary ingredients that work synergistically to improve all aspects of bread making.
How It Works:
- VWG strengthens the gluten network
- Ascorbic acid creates stronger gluten bonds
- Enzymes improve fermentation and browning
Best Uses:
- - All types of bread baking
- - Whole wheat and multigrain breads
- - Achieving bakery-quality results at home
Side-by-Side Comparison
| Feature | Vital Wheat Gluten | Dough Enhancer |
|---|---|---|
| What It Is | Pure wheat protein (gluten) extracted from wheat flour | Blend of VWG + ascorbic acid + enzymes + other ingredients |
| Primary Purpose | Adds protein/gluten strength to flour | Comprehensive dough improvement |
| Gluten Strengthening | Yes - direct protein addition | Yes - plus oxidation for stronger bonds |
| Dough Conditioning | No | Yes - enzymes improve workability |
| Improved Rise | Moderate improvement | Significant improvement |
| Extended Freshness | No | Yes - stays soft 5-7 days |
| Better Browning | No | Yes - enzymes aid browning |
| Typical Usage | 1-2 tablespoons per 3 cups flour | 1-2 teaspoons per 3 cups flour |
| Can Make Seitan | Yes - primary use | No |
| Best For | Low-protein flour, seitan, very weak doughs | General bread improvement, all bread types |
Can You Use Both Together?
Yes, you can use both vital wheat gluten AND dough enhancer in the same recipe, but it's usually not necessary. Here's when it makes sense:
When to Use Both
- 100% whole grain breads that need maximum gluten support
- Very low-protein flour (like cake flour repurposed for bread)
- Extremely heavy add-ins (lots of seeds, nuts, dried fruit)
When It's Not Needed
- Standard bread recipes - enhancer alone is sufficient
- Using bread flour - already has adequate protein
- 50/50 white/wheat blends - enhancer handles this well
If Using Both, Suggested Amounts:
Use your normal dough enhancer amount (1-2 tsp per 3 cups flour), plus add 1 tablespoon of vital wheat gluten per 3 cups flour. Don't exceed 2 tablespoons VWG total or the bread may become too chewy and tough.
How Much to Use
Vital Wheat Gluten Dosage
- Standard bread:
1 tablespoon per 3 cups flour
- Whole wheat bread:
1.5-2 tablespoons per 3 cups flour
- Seitan:
1 cup VWG as the primary ingredient
Note: VWG is measured in tablespoons due to higher needed quantity
Dough Enhancer Dosage
- White bread:
1 teaspoon per 3 cups flour
- Whole wheat bread:
2 teaspoons per 3 cups flour
- Pizza dough:
1 teaspoon per 3 cups flour
Note: Enhancer is measured in teaspoons - a little goes a long way
Our Recommendation
For Most Home Bakers: Dough Enhancer is the Better Choice
Unless you have a specific need for pure gluten (like making seitan), a complete dough enhancer like Grandma Eloise gives you everything you need in one convenient product.
Why Dough Enhancer Wins:
- More benefits: Freshness, browning, rise - not just strength
- Easier to use: One product, simple measurements
- Better value: You'd need multiple ingredients to replicate
- Optimized formula: Ingredients work together synergistically
Perfect For:
- Weekly bread bakers wanting consistent results
- Whole wheat enthusiasts tired of dense bread
- Anyone who wants bakery-quality bread at home
- Bakers who value convenience and simplicity
Capabilities Comparison
What each product can do for your bread
| Capability | Vital Wheat Gluten | Dough Enhancer |
|---|---|---|
| Increases gluten strength | ||
| Improves rise and volume | Moderate | Strong |
| Extends freshness | 5-7 days | |
| Improves browning | ||
| Conditions dough | ||
| Can make seitan | ||
| All-in-one solution |
VWG vs Dough Enhancer FAQs
Common questions about using vital wheat gluten and dough enhancer
Ready to Improve Your Bread Baking?
Experience the complete benefits of Grandma Eloise Dough Enhancer - more than just gluten.
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