Atta considered gluten flour??
Hi folks. New to this forum, haven't got passed the pics yet and you are all driving me to..eat!!
Okay, I have a recipe for a 'no rise' yeast potato bread. 'No rise' in this case is a bit of a misnomer 'cuz it does rise, in the oven. I'll list the ingredients after my question, which is: Can atta duram flour be used as the gluten flour in this recipe??
3 loaves 1 loaf
1 1/2 Tbsp 1/2 Tbsp Sugar
3 Tbsp 1 Tbsp active dry or fast rise yeast
3/4 cup 1/4 cup cool or lukewarm water
6 cups 2 cups all-purpose flour or equal parts all purpose flour and wholewheat flour
1 1/2 cups 1/2 cup gluten flour
1 1/2 cups 1/2 cup milk powder (or less or omit)
3 tsp 1 tsp salt or sea salt
2/3 tsp 1/3 tsp calcium ascorbate powder
3/8 cup 1/8 cup soft shortening or oil (or less or omit)
3 1 medium potato(s) boiled in jacket, peeled,
and thoroughly mashed
3 1 egg(s) slightly beaten
2 cups 2/3 cup hot tap water