The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

gluten flour

yamum360's picture

gluten flour

I've recently come across 'gluten flour' which I'm guessing is just the same stuff I've read about in a couple of places around the web under a different name, the ingredient list reads... "Wheat gluten." I bought it to add to my rye breads (I don't have a gluten allergy, just enjoy the taste) to increase their rise and the elasticity of the dough, and basically to make it more 'bready'. the "suggested use" on the back states -Add gluten flour when home baking bread. To increase protein add 1 metric teaspoon to one cup of wheat flour.

would this give the desired results? or do I need to use more? less? does anyone have any experience using this?

dabrownman's picture

If it the normal 65% gluten content then 1 tsp for 1 cup of whole wheat sounds right.  I use it for all kinds of applications.  Added to plain low protein AP it becomes decent AP or even bread flour.  Bread flour becomes super bread flour for pizza,  I and it to spelt and farro to up the protein and help the crumb.