The Fresh Loaf

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Substitute for high-gluten flour

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Janet Yang's picture
Janet Yang

Substitute for high-gluten flour

Maggie Glezer's pandoro recipe calls for flour with 14% protein. Can I just add "vital wheat gluten" to King Arthur bread flour? 

Janet

mrfrost's picture
mrfrost

Yes, that would probably be the next best thing. Just follow the directions with the vwg on how much to use, or use the "mixed mass calculator" to possibly make a more precise blend:

http://foodsim.unclesalmon.com/

Edited for current, correct address.

Janet Yang's picture
Janet Yang

The mixed mass calculator at http://tools.foodsim.com/ is gone. I guess the domain expired at year-end.

Is there another such calculator?

Janet

mrfrost's picture
mrfrost

Aw! Been using that site for years(ever since I began baking). I put out an alert on a forum where the creator is a member, or used to be.

Hopefully, he's able to get it back up soon.

mrfrost's picture
mrfrost

Back, with address change, for anyone interested:

http://www.foodsim.unclesalmon.com/

Janet Yang's picture
Janet Yang

Thanks for the advice and the link to the calculator. As soon as I calmed down (numbers intimidate me), I was able to figure out how to use it. 

Adding gluten was much more convenient then ordering specialty flour. Besides, the last time I needed to buy flour, my husband said "You're kidding, right?" He was thinking of all the different flours I already have, some in rather large quantities.

Janet

RobynNZ's picture
RobynNZ

Next time your husband is enjoying some of your bread, share an ingredient cost calculation, and tell him how much a loaf of similar weight & quality costs to buy. [As long as you aren't storing the various flours, treasuring them, rather than using them  :) in which case he probably has a point]

 

Janet Yang's picture
Janet Yang

I used Excel to figure it out.