Add gluten to your bread to help your bread be lighter and have a finer texture. Grains like wheat, rye, and barley naturally contain water soluble, elastic-like proteins called Glutenin which we just simple call Gluten. As the yeast creates carbon dioxide gas within the rising bread dough, the gluten in the dough traps the bubbles giving the bread the light texture everyone wants. If your grain or flour doesn't have sufficient quantity or quality of gluten to start with, you will get door stop loaves of bread that no one will eat. If your bread hasn't been rising as well as you'd like, you may need to supplement it with addition vital wheat gluten that will likely help your bread rise dramatically better. We usually use 1/4 to 1/2 cup of gluten for a 12 to 14 cups of whole grain flour. This 16 oz. pouch has a zip closure that keeps the gluten fresh between uses.