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Old 10-11-2011, 10:33 AM   #1
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Gluten Flour

I recently found in the bulk food section Gluten Flour. (Very low in carb). I am now thinking of all the things I can do with it. Primary focus will be to make my own pizza dough and has anyone made their own pasta with it???
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Old 10-11-2011, 11:05 AM   #2
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When you say very low in carb, how low?
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Old 10-11-2011, 12:00 PM   #3
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I believe you need to combine it with other flours because the taste isn't good. I'm not sure of any recipes as I'm grain free.
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Old 10-11-2011, 03:14 PM   #4
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Is that the same as vital wheat gluten?
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Old 10-11-2011, 06:07 PM   #5
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What the stores call "gluten flour", especially in the bulk bins, is usually vital wheat gluten or some form of wheat protein isolate. The carb counts can vary a bit, but it's all more or less the same. There are LOTS of recipes all over the place with those ingredients, but for texture and taste reasons they usually have to be combined with a fair bit of other things. Unless you are into extremely chewy, somewhat "off" tasting things
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Old 10-11-2011, 09:03 PM   #6
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A L-O-N-G time ago, I made a pizza crust recipe off the net using VWG as the only flour. OMG...I thought I was eating a "flat rubber ball!" I just couldn't get past the taste...even with the toppings.

VWG is best used to supplement the protein missing from lower gluten flours such as oat or rye. If used as the sole "flour" in a recipe, I doubt that you'd love it...
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Old 10-12-2011, 12:21 PM   #7
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Uck

Yeah, I tried last night to make a pizza crust with a recipe I found online. It was horrible! I couldn't even get past rolling it out! Then I couldn't get the dough off of my hands it was sooooo goopy and sticky. Could not imagine trying to eat it. I left my sink soaking in hot water as the dough particals are stuck to the surface. I guess I will not be making low carb pasta with it either.

The flour I found has 6.3 carbs per 100g, 2.3g fiber, 1.4g sugar.

FAIL
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