The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten

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FMM's picture
FMM

Gluten

I buy my bread flour in 12.5kg bags.  It doesn't disclose the protein content but I'm assuming it's 11.5%.  When I come accross recipes for high gluten flour, I generally add 30g of gluten per 500g of flour.  I have no idea where I came accross that information.  How much gluten should I add.  Also how do I work out the protein content of the gluten-enriched flour?

Fiona

susanfnp's picture
susanfnp

 I'd say the amount you should add is the amount that gives you the results you're looking for ;-)

I would probably add around 15-20 g of vital wheat gluten per 500 g of flour. Assuming the VWG has a protein level of around 75%, this would bring a flour with originally 11.5% protein up to around 13.3 - 13.9%.

Susanfnp

http://www.wildyeastblog.com

KipperCat's picture
KipperCat

You could contact the manufacturer and ask for the protein content.  No guarantees, but it's worth a try.

holds99's picture
holds99

If you're in the U.S. there should a label on the bag indicating the amount of protein per serving i.e. 3 g protein per 300 g flour (equaling 10% etc.).  If not in U.S. go the the homepage of the milling company and check the specs for the flour or maybe their home page has an e-mail funtion that will allow you to query them as to protein content.

HO

srkrause's picture
srkrause

I buy very good organic unbleached all purpose flour from COSTCO. Two 10# bags at a very good price; I did a comparison.

How much gluten should I add per CUP of flour used to make it more like BREAD flour? I see the weight system above, but tsp/cup would be a lot easier for this novice.

 

susanfnp's picture
susanfnp

This sounds like the flour I have been buying at Costco. It is from Central Milling. I use it, without additional gluten, for all types of bread.

Susanfnp

http://www.wildyeastblog.com