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Old 08-29-2004, 12:33 PM   #1
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Wheat Gluten Flour

Anyone try this?

http://www.netrition.com/now_gluten_flour_page.html
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Old 08-29-2004, 12:43 PM   #2
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Haven't tried that particular brand, but I use Wheat Gluten Flour (Vital Wheat Gluten) fairly often.
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Old 08-29-2004, 12:49 PM   #3
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thanks, didn't know if it was the same. I'm Gluten challenged!
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Old 08-29-2004, 01:10 PM   #4
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I know all Walmarts don't carry the same things but the Super Walmart near my house carries the Hodgson Mill brand of vital wheat gluten and it's a 6-1/2 ounce box for $.98. Which is very close to the same price but you don't have to pay shipping.
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Old 08-29-2004, 01:23 PM   #5
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Betty, where in the store is it located?
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Old 08-29-2004, 02:49 PM   #6
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I use it. Gluten is invaluable for creating texture/rise in baked goods. It's basically a precursor to Wheat Protein Isolate (WPI). The only difference is that gluten is about 75% protein and WPI is 99%.

One important thing to keep in mind is that gluten (and WPI) are not one for one subs for regular flour. Unless of course, you have an insatiable urge to make dog biscuits or hockey pucks I have found a 50/50 mix with almond flour works nicely, although it could use some filler to balance it out a bit (looking for some type of fiber perhaps).
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Old 08-29-2004, 03:19 PM   #7
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Do you use W.P.I. very much? I am interested because I have a lot of it and don't understand it enough to use it with any degree of constant success. Thanks,
helper
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Old 08-29-2004, 03:28 PM   #8
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What is the difference between Vital wheat gluten and vital wheat gluten flour? I have both.
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Old 08-29-2004, 03:52 PM   #9
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LCRedhead-
It's on the baking isle, near the yeast, baking soda and baking powder.


Tater Head-
Look at the carb count, if the count is higher then the vital wheat gluten flour has some flour added to it.
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Old 08-29-2004, 07:23 PM   #10
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Helper, I have some WPI, but because I bought the gluten first, all my recipes have been formulated for that. Because the gluten flour is 25% wheat starch, I can't sub one for one WPI with gluten flour. It's tricky. I'm going to need something to sub for that starch. I could add regular flour to WPI to approximate gluten flour but somehow that feels like a cheat I'll probably go with 2/3 almond and 1/3 WPI and then try adding some things to that like maybe oat fiber or maybe even soy protein. I think my anti-soy stance is softening a bit - at least when used in certain things. A soy based tortilla works. As does a soy based nacho. Don't come near me with a soy based brownie, though

But then I digress

Gluten flour and WPI are wheat protein. When you combine them with water and then mix/knead them, they add elasticity to the dough. Think rubbery gluey strands. It's what gives pasta it's chewyness. It's what you're avoiding when you slightly undermix biscuits.

This page has a decent animation of how gluten works to form the bubbles in bread.

I think a good thing to keep in the back of your mind is that regular all purpose flour is somewhere around 7%-10% protein and bread flour is in the 13% range. Although my current 50%/50% almond flour/gluten flour seems to go against that, there's one more important thing to be aware of with gluten. Fat gets in the way of gluten strands trying to bond, resulting in a looser framework. Think about how the small pieces of butter create layers in pie pastry. Because almond flour has such a high fat content, I can go with as high as 50% gluten flour in my mix (37% wheat protein overall) and my pancakes won't be tough/rubbery. I haven't made bread yet. Still trying to nail down the minimum amount of sugar it takes to sustain yeast.
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Old 08-30-2004, 12:48 AM   #11
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Quote:
Originally posted by scott123
Helper, I have some WPI, but because I bought the gluten first, all my recipes have been formulated for that. Because the gluten flour is 25% wheat starch, I can't sub one for one WPI with gluten flour. It's tricky. I'm going to need something to sub for that starch. I could add regular flour to WPI to approximate gluten flour but somehow that feels like a cheat I'll probably go with 2/3 almond and 1/3 WPI and then try adding some things to that like maybe oat fiber or maybe even soy protein. I think my anti-soy stance is softening a bit - at least when used in certain things. A soy based tortilla works. As does a soy based nacho. Don't come near me with a soy based brownie, though

But then I digress

Gluten flour and WPI are wheat protein. When you combine them with water and then mix/knead them, they add elasticity to the dough. Think rubbery gluey strands. It's what gives pasta it's chewyness. It's what you're avoiding when you slightly undermix biscuits.

This page has a decent animation of how gluten works to form the bubbles in bread.

I think a good thing to keep in the back of your mind is that regular all purpose flour is somewhere around 7%-10% protein and bread flour is in the 13% range. Although my current 50%/50% almond flour/gluten flour seems to go against that, there's one more important thing to be aware of with gluten. Fat gets in the way of gluten strands trying to bond, resulting in a looser framework. Think about how the small pieces of butter create layers in pie pastry. Because almond flour has such a high fat content, I can go with as high as 50% gluten flour in my mix (37% wheat protein overall) and my pancakes won't be tough/rubbery. I haven't made bread yet. Still trying to nail down the minimum amount of sugar it takes to sustain yeast.

kudos!! good read thanks!!
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Old 08-30-2004, 06:05 AM   #12
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Scott

Thanks so very much for your lengthy explanation. I appreciate the examples you use as you go. The link is very informative. I'll just keep trying.
helper

Assuming that you make breads, what is a typical recipe that works for you, if you will? Thanks

Last edited by helper; 08-30-2004 at 06:21 AM..
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