How Much Vital Wheat Gluten for Whole Wheat Flour?
With the help of folks on this forum, I've been perfecting a South-Beach-friendly whole-wheat bread recipe (ie., using no sugar or white flour). The ingredients and procedure I'm using now can be found at:
The resulting loaves are tasty and have a nice, although heavy, texture.
I've read elsewhere that a couple of TABLEspoons of vital wheat gluten are recommended per cup of whole wheat flour. As the link above shows, the recipe I'm using calls for much less.
If I want a somewhat lighter loaf with more of a rise to it, would it make sense to experiment with more wheat gluten? What do you think?