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Forum
-> Recipe Collection
-> Challah and Breads
nechyf
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 Thu, Feb 18 2016, 10:53 am
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anyone know what this is? can I use in my ww challah? what will it do to it?
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ra_mom
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Thu, Feb 18 2016, 12:39 pm
It's gluten, the protein part of the wheat.
It makes the dough more elastic, and results in a less crumbly challah.
I always use high gluten flour in my challah.
And I add vital wheat gluten to challah made with (white) whole wheat flour.
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cm
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Thu, Feb 18 2016, 2:58 pm
Gluten is formed from the proteins in flour as it is kneaded. It allows the dough to rise nicely and hold its shape. "Vital wheat gluten" is a powdered gluten that you can add to bread dough or use to make other vegetarian recipes such as seitan.
Traditional whole wheat flour doesn't rise very well, as the bran interferes with gluten development. If your ww bread doesn't rise as high as you would like or is too crumbly after baking, adding vital wheat gluten to the flour is a good idea.
I find white whole wheat flour doesn't need any help, and adding gluten makes the bread tough and spongy.
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