Is vital wheat gluten only useful for recipes with non-AP/bread flours? How much should I use?
Got some VWG and attempted to use it in my regular roll recipe. The results were interesting. It rose more and seemed fluffier but seemed like it needed to be baked at a lower temperature. The dough seemed more elastic. I used about 1 tsp per cup of flour. Any suggestions or info would be appreciated! Sorry in advance to any purists!