The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


par's picture

Question about gluten

May 22, 2009 - 10:22am -- par

Hi Everyone,

Newbye here.

I had little success with my first couple of loafs, as they were quite heavy and dense - i thought could this be fault of my flour?

I found data about my used flour (405D), which says "amount of gluten" 25-27%, and this flour is extreemly small dense and white (so called extra quality)

Would changing flour change quality of my bread? When i was buying this flour i looked for the most expensive one, but now i think this could be mistake?




Rosalie's picture

Gluten Flour

May 31, 2007 - 11:29am -- Rosalie

Is gluten flour not the same as gluten?  I looked in the only store in my area I think might have gluten, and the closest I could find was "vital wheat gluten flour".  I figure I'm going to need extra gluten from time to time if I'm grinding my own flour (especially since I LOVE rye bread with caraway seeds).  But gluten is pretty much out of fashion these days.

And if it's not the same, how should I use the pound of gluten flour I bought?


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