Adding Gluten to 100% Gluten Free Flour? Magic or nonsense?
I've been wondering for the longest time what would become of a loaf that was made with gluten free flour, ENTIRELY, yet had added vital wheat gluten, and was yeasted, "kneaded" then allowed to rise. It's not for gluten free purposes obviously, but for experimental purposes and possibly health reasons. Say you used rice flour, or coconut, potato, cassava, hazelnut, corn, teff, etc. and gluten-ized it, yeasted it, rose it, baked it off... does anyone know what might be the end result here? I feel like doing this with multiple flours and maybe even things that aren't even flour...such as ground seeds or dehydrated veggies, chocolate and eggs with gluten and yeast... possibilities are endless? Would anybody be interested in these experiments if I shared them on these forums?
First post. Thank you all for reading and hello to The Fresh Loaf!