Atta considered gluten flour??
Hi folks. New to this forum, haven't got passed the pics yet and you are all driving me to..eat!!
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