Vital Wheat Gluten is a natural protein derived from wheat or wheat flour. Wheat gluten is the endosperm of wheat flour with the starch removed. Vital Wheat Gluten becomes very elastic when water is added. This sets it apart from all other vegetable proteins. Wheat gluten readily absorbs about twice its weight in water. This results in increased dough strength and shelf life or "vitality", hence the name "Vital Wheat Gluten." Vital Wheat Gluten is approved by the USDA for use as a dough strengthener, formulation aid, nutrient supplement increasing the protein level of the flour, processing aid, stabilizer and thickener, and texturizing agent. It is often used in specialty breads. Country of origin is U.S. or Australia, only.