The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using "gluten flour"

Bread1965's picture
Bread1965

Using "gluten flour"

Hi everyone.. can a lazy baker (that doesn't want to go to the store and buy flour tonight after realizing he has a ready starter) use gluten flour in place of bread flour to make a sourdough loaf? I have some "gluten flour" from a bulk-barn. I have no idea what the protein content is, but let's assume it's in the 70s range.  I get the importance of gluten in making bread but I'm not sure how this high-concentration experiment would work. Thoughts? Thanks..

idaveindy's picture
idaveindy

"can a lazy baker (...) use gluten flour in place of bread flour to make a sourdough loaf? "

No. It's a whole 'nuther animal.   You might be able to make something with it, maybe something like "seitan" (just guessing), but definitely not bread.

 [Edit: Just to be clear, it can be used as an additive to other types of flours, but it can't/shouldn't take the place of regular baking type flours.]

idaveindy's picture
idaveindy

here's a recipe to make seitan from vital wheat gluten flour:

https://www.allrecipes.com/recipe/217170/best-homemade-seitan/