How much gluten should i add to bread

Is it necessary? However, she was not necessarily confident in her answer, so now I'm not either! O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.

You may unsubscribe at any time. Newsletter Shop Help Center. Home Cooking. Log In Sign Up. Again, we can simply copy and paste the equations into WolframAlpha. I don't measure flour by the cup anymore - too many cooking shows and online forums have changed that method.

I weigh my flour on a reasonably priced dial kitchen scale, because measuring by the cup is so dependent on how packed the flour is in the cup. A cup of flour is generally grams grams, or 4 cups of flour is an almost standard recipe proportion. A teaspoon per cup or per grams of flour is the generally accepted proportion. The increased percentage of gluten is still a somewhat vague creature, as no two batches of flour are exactly the same, although 'standard averages' are available, but the overall increase within those variances, is sufficient to provide better stretchability and tooth to baked goods.

I especially like it for homemade pizza and pretzels! I set this page up because I got tired of taking the time to reference the formulas and figure it out each time. Now I just go to this page, plug in my numbers and target gluten goal, and it gives me the recipe for the flour I want. Hope this helps others as much as it helps me. I use 1 tsp wheat gluton per 1 cup of all purpose flour, for my white breads and sweet doughs.

In whole wheat bread I use 2 tsp per cup of wheat or rye flour, Sure does make things raise nicely. I am single and bake all my bread. I stopped buying Bread Flour. Equ 1. It's an experiment to see if the resulting bread is similar to what I get with bread flour. So I need to add 7. According to my kitchen scale, 1 tablespoon of VWG weighs 7. So, it's a simple formula where you multiply the total grams of flour by a factor that is calculated as the ratio of the spread in protein content.

Now what I need is an equation for reducing the calories in all the delicious bread I've been eating! I haven't been making bread long, but have added pure gluten protein to my favorite challah recipe..

I am also not enthused by all the calculations.. I just want more protein in my bread. The recipe makes 2 huge challah loaves using 7 cups flour.. If you add too much, it is way too elastic and I can't make the braided loaves. I also add barley extract which gives excellent rises. I prefer the simplest version: a teaspoon or two of vital wheat gluten added to each cup of flour one tsp for white flour, and two for denser flours.

When I make Seitan, or wheat-meat, from white flour I simply make regular dough then knead it underwater in a bowl, in the sink. The starch washes out as you reduce the dough to gluten-only protein. It takes a while, maybe 10 minutes and 20 changes of the water to reduce it down. What if this process was done just briefly to remove only some of the starch? I bake bread using my own Kamut flour. The gluten flour helps hold the bread up with the weight of all those heavy seeds so the texture is light and fluffy but the bread is packed with seeds.

I find the addition of VWG improves the gluten formation in both bread and pizza dough, especially those made utilising no-knead, little yeast and a long ferment time.

Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Ask Question. You can add it directly to the flour and mix thoroughly to evenly distribute it.

Not Helpful 4 Helpful Yes, you can add wheat gluten to cake flour, but after you do, it will no longer be cake flour -- and will be usable for making bread if you put the right amount in. For cake flour to become flour for making bread, I would add about 1 tablespoon of vital wheat gluten per 2 cups of cake flour and be sure to mix it well.

Not Helpful 3 Helpful 9. Can gluten be added to wheat flour to make it not fall apart or crumble after baking? Yes it can. That said, a light, fluffy, open texture versus a crumbly texture is more about dough handling then about the amount of gluten.

If you are using pastry flour, you can add gluten to make it more like bread flour. If you are using regular whole wheat flour, it generally already has enough gluten so adding extra gluten may not be the best solution - lit may make the bread gummy. Not Helpful 0 Helpful 3. Include your email address to get a message when this question is answered. Gluten ratios are very exact. If you add more than the recommended amount of gluten, your bread will not rise properly and could dry out.

Add less and the bread will crumble. Helpful 0 Not Helpful 2. Avoid adding too much additional flour during the kneading process and knead the dough with a gentle touch. Helpful 0 Not Helpful 1. Avoid adding gluten to cake, cookie, or pie recipes, where it will make the final product heavy and tough. These recipes rely on other factors, such as the steam produced during the baking process, to maintain moisture in the final product.

Gluten is best reserved for breads, which need the protein to maintain the structure. Helpful 0 Not Helpful 0. Submit a Tip All tip submissions are carefully reviewed before being published. Do not add gluten to your flour if you are using gluten-free flours for recipes specific to celiac disease or gluten intolerance.

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