How much vital wheat gluten?
I bought some vital wheat gluten at my health-food co-op today and now I'm trying to figure how to add it to the brown rice flour I was given and want to use up.
My sourdough bread recipe, from Peter Reinhart, starts with a biga of 2/3 cup ww flour, 1 cup + 2 tablespoons white bread flour, 2/3 cup starter (which I make with ww flour), and 2/3 cup water. I'm not planning on changing any of that.
After the biga has risen overnight, I add the salt, water, dry yeast for extra oomph, and 3-1/2 cups white bread flour. I want to replace some of the white bread flour with brown rice flour and vital wheat gluten.
I am guessing that 1/4 cup vwg and 3/4 cup brown rice flour would be equivalent to 1 cup white bread flour (trying to make 0% gluten and 75% gluten add up to 14% gluten). So I could make the bread with I cup of the brown rice flour mix and 2-1/2 cups white bread flour. Yes? No?
(No, I can't do this by weight because I'm too poor to afford a scale.)
I'm worried that this is too much vwg, which previous Fresh Loaf posters have said makes the bread rubbery. Please advise.