Vital Wheat Gluten
Vital wheat gluten weighs 138g per cup. Pure isolated wheat protein, used by bread bakers to boost the gluten content of weaker flours — add 1 tablespoon per cup of all-purpose flour to approximate bread flour. Essential for seitan, which is made by combining 1 cup vital wheat gluten with ¾ cup water. Too much produces tough, rubbery bread; rarely use more than 2 tablespoons per loaf. Not gluten-free.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.