Should/can this dough enhancer be used along with a vital wheat gluten or will one or the other suffice? I am tired of having my finished whole wheat bread looking like a door stop! Thanks!
1493834
Absolutely. I add both of them to my bread everytime I make bread. And no, it will not look like a door stop. lol
1493835
The dough conditioner which contains emulsifiers, oxidation and amylase enzymes will work extremely well with the inclusion of vital wheat gluten to improve the overall volume and resilience of your whole wheat bread.
1493836
The best results will come from using both the dough conditioner and vital wheat gluten.
2043893
Hi, I'm still trying to perfect my dough. According to eitalianfood.com, you only add the yeast to the flour along with 2 teaspoons sugar. I'm going to use honey instead of sugar. I'm making dough tomorrow, I'll let you know how it goes.
79645
I have been using multiple better than bouillon products for their reduced sodium and excellent flavor. Their strength in the recommended proportions is amazing. I do not see any references to wheat in the ingredient list and I don't think this product uses fillers, I would classify it as gourmet. However, I do not work for the FDA and I am not sure all of their ingredients are absent of any wheat connection, there does not appear to be any on the label. I would recommend you buy a small jar of the one you would use the most to verify its efficacy, if your are gluten challenged this would be the best resolution for this product.
1485116
I only use my machine to make gluten free bread for my son. I found that it works best if I mix the ingredients prior to putting them in the machine. I have also found that you have to use the correct amount of yeast for your altitude I have just played around to figure out what works beat for me. Also with your yeast add some sugar to help activate it (you would have to google how much to use as I don't measure and just eyeball it) and do not open you machine until it has finished cooking. This is what I found has worked to make the bread I make come out better.
231869
While there are bread makers for gluten free mixes, I don't own one. That said, I use my regular machine set on the dough cycle to mix and let the dough rise. I then transfer to a loaf pan and bake in my conventional oven according to the directions on the package. This works great for me!
1196385
I have been using this to bake bread, combined with other flours, no problem. It's not that the gluten is added, rather it is that some types of wheat berries have a naturally higher gluten content, making them better for bread baking. Thus the naming of the flour as "bread" flour. The recipe I use can be found, with video, at my blog titled "the nature of brown whyte"Hth,Holly
1019135
Don't know if you have received any feedback re: bread making, but I've got the same question(s). Is the 9 cup model powerful enough and large enough to initially mix up a dough ball? I'm replacing a smaller food processor primarily for that purpose and don't want to find this is the wrong machine after I buy it.
879287
OK, now I've made the 100% whole wheat. I added two tablespoons of vital wheat gluten and used 2 tablespoons of butter instead of the 1 1/2 tablespoons in the recipe. I used the whole wheat sandwich mode. It turned out really well.
879289
I made both whole wheat, and 70% wholewheat. Both great but I find that 100% is better made with a 1.5 tablespoons of sugar instead of molasses. Less dense and sticky. I also made the "Seven Grain' loaf using '10 grain cereal" - great but next time I shall use sugar instead of the molasses.
1317261
Yes. I use one part of this, one part of white flour, and one part of freshly ground white winter wheat. This stuff is the best. My bread is superior since using it. (or so I'm told).
358879
I've been using it in my bread dough and have been very happy with the results. I do add additional gluten to compensate structurally. I use a mixture of other things in my bread as well (chia seeds, ground flax, oatmeal in addition to bread flour and whole wheat flour) and haven't tried directly comparing the flavor of the bread with soy protein to an equivalent without it.
243991
I highly recommend it! Just add flour slowely but a must if using highly speeds. The only thing you can't use it with is the dough hook but that is slow speed. I consider it an essential piece of the mixer.
1196381
I personally don't add gluten to my whole wheat bread products, whole wheat naturally contains gluten. It is just in a smaller amount. I have found that if you soak your flour, your gluten has more time to work and I have been very happy with everything I have made. Do a google search about soaking grains and you will find that it is also a far more healthy way to prepare any of your baked goods. I have even used this for pizza dough with success and a happy family.
1153471
Hi, I'm not sure what you mean by dough conditioner. But I check the labels on these products as they vary. If it contains xanthan gum then I don't add anything. I use the yeast as recipe calls for it. I believe this one already has the xanthan gum so I would not add more. Also, the package states with yeast products to only use GF recipes. Hope this helped
1489250
pastry flour does not have enough gluten in it to create yeast breads....the all purpose flour would work well I think.
393239
No, is my experience. I have used it (and this is by far and away the best ready-made flour to approximate gluten-ful) on the dough cycle to mix and knead, but as with all gluten-free recipes, letting the mixture sit over night before baking is key to a decent result. The mixture will still be soupy and I use loaf pans to bake it. The gluten-free websites are now many, and they can help.
1317259
Yeah, love it. Never use it 100% but I always mix it (1 -3 cups for a 2 loaf) with other (organic) spelt or wheat or white - the more used, the more gluten I add. Depending on how much 7-grain you put into the dough, it gives the bread a nutty consistency and a wonderful taste.