The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vital wheat Gluten

rjerden's picture

Bad results using vital wheat gluten in low gluten flour biga

February 21, 2011 - 6:02am -- rjerden

I normally use either Italian 00 flour or Hogdsen's Mill AP flour (either of which has about 9.8-10% protein per the mill specs) to make my Rosetta Rolls. I prepare a biga at 50% hydration with 90% of the flour and pre-ferment 12-16 hours. I add diastatic malt powder, water (52-55% final hydration), salt, and the rest of the flour for the final mix.

jrudnik's picture

Beating the System

August 15, 2010 - 9:39pm -- jrudnik

Okay, so today I was rumaging about my pantry in a quest to find my rye flour, which I don't use very often (blah blah blah... get to the point) and I was shocked by the different types of wheat flours I have. Would it be possible to just purchase AP flour and mix it with Vital Wheat Gluten in order to create various gluten levels? 

flour-girl's picture

vital wheat gluten

May 2, 2009 - 7:48pm -- flour-girl

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!


dragon49's picture

Making Rye and Buckwheat Breads with less All Purpose Flour

December 7, 2008 - 6:50pm -- dragon49

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.




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