The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten

susannsd's picture
susannsd

Gluten

I'm new to this site. Can anyone give me any feedback on adding gluten to wheat bread for a better texture?
Susannsd

Comments

lgslgs's picture
lgslgs

I tend to use vital wheat gluten a lot. I generally prefer a fairly substantial bread and like the chewiness that wheat gluten contributes.

My standard sweet white bread, usually made with something added in (like craisins or diced onions) uses 1/2 cup wheat gluten, 1/3 cup sugar, 1/2 cup whole wheat flour, 4.5 cups all purpose white flour, and 1 cup wheat bran.

My whole wheat is like the white, but subbing whole wheat for the all purpose. And I do a multigrain with oats, whole wheat, and wheat bran that is the same sort of thing.

I've got a recipe posted in the forums here for lightly sweetened white bread with coconut and rice, and that lists a detailed recipe using wheat gluten. (That was a really nice bread.)

I think most folks use quite a bit lower wheat gluten levels than I do, but like I said, I really do like a nice substantial slice of bread.

Lynda

Ricardo's picture
Ricardo

wonder if there is any convention measurements in gluten usage
Say 1 tspn of gluten how much would be the raise in protein level?
Does anyone know something like this? thanks