Hi --

After using some vital wheat gluten at culinary school recently, I picked up a bag of it at the store today.

I made the 100 percent whole-wheat loaves on the back of the package and they turned out great.

Just wondering if this is a product you all use in your breads and, if so, how you put it to good use.

You can see the recipes and photos of the Honey-Oatmeal Bread at Flour Girl.

Happy baking!

Heather

Is anyone interested in sharing their expertise about various so-called dough enhancers? I found that lists and discusses them:

http://www.baking911.com/bread/101_ingredients_doughenhancers.htm

--Pamela

I've been making some good Rye and Buckwheat Breads with my Bread Machine.  I need to use at least 60% All Purpose Flour, othewise the Bread does not rise and form well.  I want to make the breads with less percentages of All Purpose Flour.  Is it possible to use Vital Wheat Gluten to accomplish what I want, or will Vital Wheat Gluten only help form and rise Wheat grains?

If it is possible, pls reply with some formulas.

If not, what else can I use to make good breads with less percentages of all Purpose Flour.

Thanks

Hello,

With the help of folks on this forum, I've been perfecting a South-Beach-friendly whole-wheat bread recipe (ie., using no sugar or white flour). The ingredients and procedure I'm using now can be found at:

     http://bmbmisc.home.comcast.net/bread_2.html

The resulting loaves are tasty and have a nice, although heavy, texture.

I've read elsewhere that a couple of TABLEspoons of vital wheat gluten are recommended per cup of whole wheat flour. As the link above shows, the recipe I'm using calls for much less.

If I want a somewhat lighter loaf with more of a rise to it, would it make sense to experiment with more wheat gluten? What do you think?

Thanks,
Bill

Hi, I had a bread that tasted like regular bread almost but with only 5 carbs per bun or slice, The ingredients are Unbleached Flour, Vital Wheat Gluten, salt, vinegar and yeast. Not sure of the amounts so I tried one with 1/2 cup unbleached flour, 2-1/2 cups vital wheat gluten, 3/4 cup water 1 teaspoon salt, 1 tablespoon vinegar, and 3 teaspoons yeast. It was a disaster and made my breads machine door push open(really rose up!)and the stuff looked like a volcano. I baked some of the dough and it was very dense, chewy and not right, I fried some, tastes good like a doughboy or I should say like a dough flavored chewing gum, VERY VERY rubbery. Is there a special technique or is the amount of my ingredients way off? Maybe more flour less Gluten or vice vesa? The bread I bought is called Irene's Health Bakery(5.95 a loaf is too much!) and it's for my mother who is diabetic and likes only white bread. Does anyone have a  gluten bread recipe that tastes like white bread and has minimal carbs? Thanks!