Pro-Gluten Baking Tips?
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?