The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pro-Gluten Baking Tips?

Merylin's picture

Pro-Gluten Baking Tips?

Hi folks.

My friends and I are curious about baking using mostly gluten and can't seem to find any

recipes except one single online recipe that uses basically all-gluten for a bread recipe.

We are not "afraid" of the digestive issues involved with vital wheat gluten flour

and would love to find some tips on how to keep our "bread" love on the high protein

track.  The one recipe I used for a loaf was, as you'd expect, quite chewy and spongy,

ended up great as dumplings.  I am wondering if anyone knows how to work with it to

make it rise better and be less "chewy."  I have found that if you roll it very thinly

and bake it as a cracker, covering the "bitter" flavor with a little bit of sweetener of

your choice and seasonings such as garlic powder, the cracker is actually pretty darn

good and crunchy.  A good snack for a non-celiac snacker with a little cheese or dip.

Any other tips? 

Thanks, Merylin

SulaBlue's picture

Are you trying to make low-carb bread?

Merylin's picture

Yep.  But seriously low carb, not "high protein."

According to these protein hounds I have here,

15% protein isn't enough.  75% is more like it.

SulaBlue's picture

There used to be a woman named Jena-Marie who had her own supply and she had a bread flour recipe. You could, of course, buy all the ingredients from her. She's no longer in business (unless she's started up again.) All her ingredients were ground super, super fine so that they all had the texture of bread flour. The 'resistant starch' can be bought on I used this a couple of times and it was "ok" - not great, but OK. Fairly dense bread. Maybe you can tinker with it and come up with something you like better. The nutrition notes were her own as exported from MasterCook. I don't know how accurate they are.


Low Carb Bread Flour


4 1/4 oz Vital Wheat Gluten

4 oz Resistant Starch

2 1/2 oz Unbleached Flour

1 3/4 oz Wheat Protein Isolate

1 oz Oat Fiber

1 oz Oat Flour



Measure and add each ingredient into a large bowl. Sift ingredients at least 3 times. Should measure 4 cups after sifting.


NOTES: Serving information per cup: 274 Calories; 1g Fat (3.5% calories from fat); 26g Protein; 54g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 1 Grain(Starch).

This link gives a bit more detail about the hows-and-whys of each ingredient.



Merylin's picture

That recipe sounds like it's worth trying. Thanks!

I'm still curious about all-gluten bread so that the ratio of

protein is the clear majority in calorie type.  The bread I made

before, using vital wheat glutet, had a 3:1 protein to carb

ratio.  Requests are coming in to me to keep the protein

and lower the "rubber."  I made some biscuits last night with

vital wheat gluten, and they basically tasted like whole wheat

versions of a fluffy delicious old time favorite.  I'm wondering if

gluten doesn't react well with yeast because when I used baking

soda/powder, it fluffed right up, at least there was a huge improvement

in texture...more chewy than regular biscuits of course.


pattycakes's picture

When you make biscuits, you treat them gently, don't knead, and strive for a crumbly texture. Basically, and ideally, you don't develop the gluten (and to that end, a soft flour like White Lily is ideal). When you make bread dough, you knead, developing the gluten so that it will hold the yeast gases and the bread will rise. The rise you get with biscuits is from the gas released from the baking soda. I don't think what you're seeing is the gluten reacting with either yeast or baking soda, but the basic way you handle the dough. You might try a quick bread with your gluten, or muffins, and mix as few strokes as possible. You could also add high protein components to the quick bread like cheese or nuts.