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I got some Vital wheat gluten today

AmyElliesMom's picture

And I want to get all of your guys' feedback before I use it.

The box says to use 4 tsp, with the yeast, per loaf. So, most of my recipes would use 8 tsp.

Does this sound correct to everyone? Can I use it with rye bread, too? I found rye flour today, and I'm really excited!!!

Oh, and in case it matters, it's Hodgson Mill brand Vital Wheat Gluten with Vitamin C.


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Gretchen's picture

(post #63282, reply #1 of 4)

I think when I have used it (to make 2 loaves) that that is the amount I used--per about 6C flour.  You don't need to use it with bread flour, of course.  Wheat and rye, etc.

Gretchen

Gretchen
AmyElliesMom's picture

(post #63282, reply #2 of 4)

Just out of curiosity, what would happen if I put it in bread flour? Bouncy sponge bread?

I do plan on using just for white bread for Ellie, anyway, which I make with AP flour.


DON'T PANIC


You live and learn. At any rate, you live..

- Douglas Adams

 

Save the Earth! It's the only planet with wine and chocolate.

deejeh's picture

(post #63282, reply #3 of 4)

Here's a link to some useful information about gluten, as well as a variety of flours.


http://www.baking911.com/pantry_flour,grains.htm


Several of my American cookbooks talk about using VWG in a ratio of one TBS to one cup of unbleached AP flour, and more for low-gluten flours like whole wheat or rye.  Because Canadian AP flour has a higher gluten content than American, I use less than one TBS - more like 2 tsp per cup.  You'll probably need to make a few loaves to come up with the ratio that works for you.


deej

AmyElliesMom's picture

(post #63282, reply #4 of 4)

Thanks, deej.

I guess I'll start out with the package directions, then try the 1 tsp per cup of flour.

That link was very, very informative. Thanks.


DON'T PANIC


You live and learn. At any rate, you live..

- Douglas Adams

 

Save the Earth! It's the only planet with wine and chocolate.