January 10, 2020 - 4:52pm
Using "gluten flour"
Hi everyone.. can a lazy baker (that doesn't want to go to the store and buy flour tonight after realizing he has a ready starter) use gluten flour in place of bread flour to make a sourdough loaf? I have some "gluten flour" from a bulk-barn. I have no idea what the protein content is, but let's assume it's in the 70s range. I get the importance of gluten in making bread but I'm not sure how this high-concentration experiment would work. Thoughts? Thanks..
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"can a lazy baker (...) use gluten flour in place of bread flour to make a sourdough loaf? "
No. It's a whole 'nuther animal. You might be able to make something with it, maybe something like "seitan" (just guessing), but definitely not bread.
[Edit: Just to be clear, it can be used as an additive to other types of flours, but it can't/shouldn't take the place of regular baking type flours.]
here's a recipe to make seitan from vital wheat gluten flour:
https://www.allrecipes.com/recipe/217170/best-homemade-seitan/