What are the uses for vital wheat gluten?
I remember using it years ago for a particular recipe or two and have no recollection of which ones they were. Today I was at a health food store I used to shop at back then and went a little crazy. (A pound of maple sugar for $16!!!) Anyway, I bought a box of Arrowhead Mills vital wheat gluten thinking it might be good to have around. Can I just stick it in the freezer like I do flour until I have a need for it? Does anyone know basic guidelines for when and how it should be used? I know the purpose for it- strengthening the dough and greater elasticity, I'm just not sure which breads would need it. Right now I use KA all purpose because it's what's available, my breads seem fine, would the gluten change things much? Thanks.