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vital wheat gluten!

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vital wheat gluten!

poochiechow | May 3, 2011 07:11 AM

woo hoo - i just got a box of this and am thinking about all the possibilities... i'm now seeing recipes all over the place for using it as a binder in veggie burgers, using it to coat meat for pan-frying, etc...

but the primary use (and why i bought it) is to see if i can't get some more puff to my virtually entirely whole wheat breads, AND to make them higher protein if possible.

my question is, recipes just say "add 1 T per cup of flour". do i need to subtract an equivalent amount of flour so the dry ingredients stay the same? do i need to add more liquid to compensate?

and if you have any interesting tips or ideas for what to do with this seemingly amazing new ingredient, i'd love to hear...

thanks!

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