HOME > Chowhound > Home Cooking >

Discussion

vital wheat gluten!

  • 1

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!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I bet you will love the results you get using this for whole wheat bread. I use about a tablespoon per cup of whole wheat flour, just as you said, and my bread comes out really nice and bouffie (like a bouffant hairdo!) I can't tell you if I subtracted it from the flour total or not, since I experimented and made up my own recipe for my bread machine. But I would try subtracting it from the flour total and see how that works. It's excellent stuff for whole grain bread. I've never used it for anything else, though.