How much vital wheat gluten should be added to a 2lb loaf? Or what is the ratio of VWG to flour for making a tasty loaf of bread? Thank you!
915083
i bake a cheese bread using 1.5 cups oat flour, and 1.5 cups wheat gluten, as well as adding a half cup of inulin fiber. i love the texture, i use it also to make calzones. as a weight lifter, i appreciate the high amount of protein in my cheat bread.
915084
It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in consistency and of course in nutritional value. It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in... » Read More It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in consistency and of course in nutritional value. « Show Less
915085
I use about 1/4 cup for a one pound loaf. Actually, it says on the can to use a certain percentage of the weight, but I don't have a kitchen scale, so I just use 1/4 cup. That would be 1/2 cup for you. Let us know how your bread turns out.
915086
I use an easy to remember 1 tablespoon of vital wheat gluten per 1 cup of flour.
915087
I make my loaf with 2 full cups of whole wheat flour, and 3/4 cup of vital gluten flour. Whole wheat needs the extra boost to rise (plus I also put 4 seeds in my bread-sunflower, sesame, flax, and pumpkin). Anecdotally, I know of people who only use about 1/3 cup, and are happy, maybe this is with white flour. I find the extra amount good for whole wheat.
915088
I use three tablespoons for whole wheat bread. My recipe called for two but that wasn't quite enough.
915089
I make a whole wheat honey loaf and add a heaping tablespoon of the wheat gluten,it makes the perfect texture for whole wheat bread
2115522
I use a bread machine and bread machine cookbook for my bread dough. If I make a 2 lb loaf recipe, it's a bit too much for this pan. A 1.5 lb loaf would be better suited.
840664
Not sure what the question is. I mix sorghum flour with other flours to make gluten free bread.
1503305
If you need it to be free of gluten, you might try using this flour by Great River Great River Organic Milling Gluten Free All Purpose Flour Mix Made with White Rice Flour, 25-Pound It is a nice flour to use in gluten free baking, but be cautious not to just swap the flours in all recipes, gluten free flour acts differently depending on whether you make quick breads or yeast breads. Try searching the internet for gluten free recipes. There are many blogs and websites out there dedicated to the gluten free baker. Good luck!
2081210
I had never thought about gluten in the yeast. We actually add gluten to our bread for better texture. I looked on the package and the ingredients are lilted as: yeast, sorbitan, monostearate, & ascorbic acid.
1359178
There are 4 grams of protein in this flour, not sure how it translates into %. However, I make great bread with it. No additional gluten is needed, however, some bread recepies I've made do call for it.
849866
The starter package contains yeasts only. When you begin the starter, you will use bread flour to provide sugars for the yeasts to then grow. I would not see a way around using wheat flour for the starter, but it is only a portion of your total recipe. You would be able to minimize, but not eliminate glutens in the final bread product.
1725850
I use any bread recipes sized for a 1-pound loaf. There are many recipes available on the internet. My favorites are the ones with the least amount of ingredients. I've been using this breadmaker for 5 years and I've only had one or two failures that were usually the result of forgetting one simple ingredient - the yeast (since it's added last).
1745456
I have tried it only twice. Both times one loaf was OK (but not that great. The other loaf not good. I think with more practice and experimenting it might be OK. Just a guess. Until I have time to play more with it, I am sticking to the 2.5 lb Sweet Bread recipe (minus coconut) which always comes out perfectly.
888476
I need a bread maker that bakes gluten-free loaves...has a gluten-free cycle....preferably 2 lb., horizontal ("normal") loaves. Help?
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.
545650
William Sonoma, found it on Craig's list for $20. Daughter uses a Breadman, and has same results. As per instructions on mix use Basic setting and Medium Darkness. Fantastic bread, great full moist loaf. Note: Makes a two pound loaf...
847893
There is an excellent web site called www.thefreshloaf.com that is a great site for learning how to correct problems with your bread. Just use their search box. You may not be fully cooking the bread. The "thump the bottom of the loaf" method really doesn't tell you if it is done. You want an instant read thermometer to tell you the middle of the loaf has reached 200F-210F. The vital wheat gluten really just adds chewiness. Gluten is the stringy stuff that makes bread chewy. I use it to make up for a lack of gluten in things like rye flour. I don't use it for straight white bread. If you want to ask me more about bread baking my email is heidi@heidicookssupper.com There is an excellent web site called www.thefreshloaf.com that is a great site for learning how to correct problems with your bread. Just use their search box. You may not be fully cooking the bread. The "thump the bottom of the loaf" method really doesn't tell you if it is done. You want an instant read thermometer to tell you the middle of the loaf has reached 200F-210F. The vital wheat gluten really just adds chewiness. Gluten is the stringy stuff that makes bread chewy. I use it to make up for a lack of gluten in things like rye flour. I don't use it for straight white bread.... » Read More There is an excellent web site called www.thefreshloaf.com that is a great site for learning how to correct problems with your bread. Just use their search box. You may not be fully cooking the bread. The "thump the bottom of the loaf" method really doesn't tell you if it is done. You want an instant read thermometer to tell you the middle of the loaf has reached 200F-210F. The vital wheat gluten really just adds chewiness. Gluten is the stringy stuff that makes bread chewy. I use it to make up for a lack of gluten in things like rye flour. I don't use it for straight white bread. If you want to ask me more about bread baking my email is heidi@heidicookssupper.com « Show Less
1300017
All my recipes are different but, most of them (using 5-6 cups flour) make 2 nice loaves in these 1.5 lb. pans. I prefer bigger loaves for sandwich making.
879288
I just got my new breadmaker this week. For the second loaf I made, I used 100% whole wheat flour, no other type of flour at all. I used the recipe included in the Panasonic booklet that comes with the machine. The loaf turned out PERFECTLY! Very moist, tall, and delicious! I am going to love this new machine.P. S. I recommend King Arthur flour - I was amazed at the difference in my baked goods when I switched to King Arthur. I've become a faithful follower!
2174677
Do not listen to the person that says this can be used to make seitan "no problem". There are 2 ways to make seitan, the easy way with "Vital Wheat Gluten" and the long pain in the butt way with regular flour or this stuff. With this stuff, you have to keep kneading it out under water for a long time before you are left with just the gluten. The consistency is still very mushy and just falls apart. With "Vital wheat gluten", you have a much stronger consistency, easier to form shapes, cut and much better and easier for making seitan. There is "Vital Wheat Gluten" and "High Gluten Flour", they are NOT the same thing. Here is a link explaining the difference and showing pictures. http://veganfeastkitchen.blogspot.com/2007/11/theres-big-difference-between-gluten.html Because I listened to the previous woman saying this can make seitan "No problem" I'm now stuck with a 50 lb bag of flour that I don't really need. If you are looking to make just Seitan, buy the vital wheat gluten. If you are going to make breads and stuff, then this is Ok.
491462
It depends on how big a loaf U want. I like 1lb loafs but if U have a large family, 2lbs would B more practical.