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Old 02-03-2004, 07:05 PM   #1
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vital wheat gluten flour

How do you use it? I don't suppose I could just substitute it for flour in to make crepes, could I? The brand I've found is Bob's Red Mill.

Thanks!

Deb
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Old 02-03-2004, 07:46 PM   #2
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I think it would be too heavy and chewy (gluten is what gives bread like sourdough it's chewiness) to substitute straight in for crepes. It also has a distinct flavor when used alone.

You might try a combination of protein powder, or almond flour (not meal... you'd want it pretty fine), and a little vital wheat gluten.

I think it works best in combination with other flour subs.
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Old 02-04-2004, 08:34 AM   #3
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I use it for spaetzle in soups for a noodle substitute. I think the recipe is in the recipe room.

I have used it in the past to make a lc pasta - they come out flavorful, but the texture isn't exactly right. I think Taterhead has a great lc pasta recipe and with the new ketospaghetti I stopped making homeade. Although I do use the recipe for homemade ravioli.
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Old 02-04-2004, 08:56 AM   #4
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Where have you all found your Vital Wheat Gluten Flour? So far I have not had any luck... tried the local health food store, Walmart, etc...

Kay in Carlisle
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Old 02-04-2004, 10:20 AM   #5
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Here in Arizona we have a number of grocery stores that focus on health i.e., Whole Foods, Sprouts and Trader Joes. That is where I find my hard to get items.
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Old 02-04-2004, 10:45 AM   #6
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In the Seattle area, most grocery stores carry Bob's Red Mill brand of specialty flours and grains. Both of our local stores that have been bought by Krogers/Kroegers carry it in their health food sections. But Bob's Red Mill is a northwest company (located in Oregon), so might not have national distribution. They are on the web, but flour is expensive to ship ...

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Old 02-05-2004, 01:50 AM   #7
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Hi Deb!

I use Vital Wheat Gluten (Bob's is a good brand because of the high protein level) in my Almond Flour Bake Mix - which I use as a flour substitute. It is not a perfect replacement, however, and can't be used for many baked goods because of the heaviness of the texture. However, it is great for things like pancakes, and I use a couple tablespoons in my Revolution Rolls, and in the Artisan Bread. etc.

Here's the bake mix I use for many things (there are other bake mixes, most of which I have gotten from Jennifer Eloff's Splendid Low Carbing cookbooks.


* Exported from MasterCook *

Almond Flour Bake Mix

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Low Carbohydrate Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup almond meal -- 8 gr
1 cup wheat gluten -- 24 gr
1 cup whey protein powder, unflavored -- 6 gr
4 packets Splenda -- 3.2 gr
2 tablespoons baking powder -- 6 gr
1/2 teaspoon baking soda
1/2 teaspoon salt -- to balance flavors

Totals 53.2 gr. for 3 cup - 12.7 gr per cup

The carb count for almond flour is as per USDA. Thanks LowCarbMan.

Yield:
"3 c"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1903 Calories; 65g Fat (29.6% calories from fat); 300g Protein; 47g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 5118mg Sodium. Exchanges: 3 1/2 Grain(Starch); 33 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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Old 02-05-2004, 10:09 AM   #8
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Thanks, Auntie!

Deb
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Old 02-06-2004, 04:14 PM   #9
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Hi Kay,
If you have a Kroger's in PA it is in the "health food section".
I mentioned to the manager that it would be nice if it was in the flour/bake mix section too. I think THEY dread it when I come in .
Ciao for now, Mary >^.,.^<
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Old 02-08-2004, 06:30 AM   #10
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I use it in my chocolate cake recipe. I couldn't find wheat protein isolate, which is really low-carb, so used the flour not knowing any better. It came out great, so now I use it routinely. I'm not gonna mess with success! (I did order some WPI, but haven't used it yet!)

CHOCOLATE CAKE

Mix together and set aside:
1 C. SIFTED almond flour (8 net carbs)
1/2 C. SIFTED Wheat protein isolate (0.38 carbs) **I substituted Bob’s Red Mill Wheat Gluten Flour (12 carbs)**
1/2 t. cornstarch (xanthan gum, 0 carbs)
1/3 C. cocoa (Droste, 5T=5 carbs)
1/2 t. baking soda (0 carbs)
In another bowl, mix (with wire whisk):

1/2 C. vegetable oil (0 carbs)
1/2 C. mayo (0.6 carbs)
3 eggs (1.8 carbs)
1/4 C. Diabetisweet (this makes a big difference in the finished product)
3/4 C. sugar substitute (I used 3/4c xylitol, 0 carbs)
1 t. vanilla (0 carbs)

Add dry ingredients to wet ingredients and mix well with whisk. Mixture is thick. Pour into 8”x11” greased pan and bake for 20-24 minutes.

Cake (28 carbs)
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