I recently read about toasting flour to get better flavor, and i was wondering if it would actually enhance the flavor of the bread. Also,was wondering if it would adversely effect thefluten formation at all?
....to bring out the flavour in Tibetan Skillet Bread.
in your recipe. I would not go over 1/3 the flour weight of a AP wheat flour in a dough recipe.
I cannot guarantee that those sensitive to gluten can eat it and not have problems.
to make low fat roux. I simply toast it in a large dry skillet - no oil until it is about a peanut butter color. Then I store it in a jar and use it to thicken/flavor low fat gumbo. I am not sure how it affects gluten precisely but it does have far less thickening power than conventional flour. But it does have a great flavor and would be an interesting addition to a loaf of bread. I will have to try it!
Thanks for the idea!
Last year I smoked/toasted some(couple of cups, I think) whole wheat flour in my Traeger grill. Put it in a 13x9 metal pan and let it sit in the smoker for 2-3 hours, stirring it every 30-40 minutes. Due to the low temperature of the smoker, didn't get much toasting, although the color changed slightly. It smelled wonderful - nicely smoky. Once made into bread, however, didn't notice much flavor, other than a mild smoke scent when toasted. Going to try it again one of these days, but leave it in for longer.
Thanks for this thread. I'm wondering what the shelf life is of toasted flour? Seems like a great thing to have on hand for all sorts of uses, and I like to make extra anyway because I always burn a bit while toasting.Thanks!