Hodgson makes what i consider the best wheat gluten, so i use it all the time. Add at least a heaping teaspoon of the vital wheat gluten and the bread comes out higher. The addition of the gluten helps lighten it a bit.

This is wonderful for making wheat bread that doesn't turn into a brick. Makes the bread stick together and not crumble. I like to make bread from various recipes and sometimes the bread is just to crumbly.

I prefer and chewier bread and that is what i got when i included the vwg in the recipe. Since i started using it, my bread comes out light, airy and incredibly delicious. The bread could be used for an entire week and still tasted great.

Gluten isn't a designer good or a commodity, it's a basic food product. Box was crushed and mangled beyond any usefulness.