The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Atta considered gluten flour??

Brian C's picture
Brian C

Atta considered gluten flour??

Hi folks. New to this forum, haven't got passed the pics yet and you are all driving me!!

Okay, I have a recipe for a 'no rise' yeast potato bread. 'No rise' in this case is a bit of a misnomer 'cuz it does rise, in the oven. I'll list the ingredients after my question, which is: Can atta duram flour be used as the gluten flour in this recipe??


3 loaves                                1 loaf   1 1/2 Tbsp                             1/2 Tbsp    Sugar 3       Tbsp                             1 Tbsp       active dry or fast rise yeast 3/4     cup                             1/4 cup      cool or lukewarm water   6        cups                            2  cups      all-purpose flour or equal parts all purpose flour and wholewheat flour 1 1/2   cups                            1/2 cup     gluten flour 1 1/2   cups                            1/2 cup     milk powder  (or less or omit) 3         tsp                               1    tsp      salt or sea salt 2/3      tsp                               1/3 tsp       calcium ascorbate powder   3/8      cup                              1/8 cup      soft shortening or oil (or less or omit) 3                                             1               medium potato(s) boiled in jacket, peeled,                                                                and thoroughly mashed 3                                             1               egg(s) slightly beaten 2        cups                              2/3 cup     hot tap water     


Chuck's picture

This was new to me, so I looked up "Atta flour" on Wikipedia, an excerpt of which says:

Atta is the main ingredient of most varieties of Indian, Bangladeshi and Pakistani bread. It is a whole wheat-flour made from hard wheat grown across the Indian subcontinent. Flatbread made from atta, such as chapati, roti, naan and puri, are an integral part of Indian cuisine.

Hard wheats have a high gluten content , a type of protein, so doughs made out of atta flour are strong and can be rolled out very thin.

So it appears the answer to your question is "yes".

mrfrost's picture

I usually take the term "gluten flour" to mean vital wheat gluten. However, it can refer to HIGH gluten flour.

Either way, I would think that a whole grain flour, even if high in protein, would be a relatively poor substitute for gluten flour, per se.

That's not to say you will not get a decent bread with the atta and this recipe. I guess it depends on what is the ideal texture of the bread in the recipe is shooting for. Maybe you will enjoy it however it turns out.

There are several threads here of people that are unable to get well risen, fluffy type bread using atta flour. You can find them by doing a search for "atta flour" with the search tool.

Brian C's picture
Brian C

Thank you ckollars and MrFrost.

I did find through searches the info on atta flour and am now the proud owner of a 10 lb bag of Golden Temple atta durham flour. Found it locally (British Columbia, Canada) and this brand is a product of Canada, Smucker Foods of Canada Co., Markham Ontario.

Vital vs. high gluten... I've always taken the meaning of gluten flour as required in a recipe as high gluten content so obviously I need to do more research before I throw it in the bread pan.

Gluten flour, or bread flour I believe has a gluten content of from 12% to 14%. The atta flour I have has a 13% content. At least that's what I've read. I've found that a lot of recipes I've come across that have ingredients in it like mashed potatoes have a combination of all purpose and bread flour, the bread flour being an ingredient to increase the gluten content and the breads ability to rise because the mashed potatoes decreases this ability. That is my theory at least and as such may be fraught with misconceptions. Hopefully someone with training/knowledge of food chemistry will read this.