Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Challah and Breads
Vital wheat gluten



Post new topic   Reply to topic View latest: 24h 48h 72h

nechyf




 
 
    
 

Post Thu, Feb 18 2016, 7:53 am
anyone know what this is? can I use in my ww challah? what will it do to it?
Back to top

ra_mom




 
 
    
 

Post Thu, Feb 18 2016, 9:39 am
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.
Back to top

cm




 
 
    
 

Post Thu, Feb 18 2016, 11:58 am
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.
Back to top
Page 1 of 1 Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Challah and Breads

Related Topics Replies Last Post
M’m for neighbor who is gluten free/sugar free
by amother
5 Thu, Mar 21 2024, 10:15 am View last post
Gluten Free MM ideas pls
by randy
4 Mon, Mar 18 2024, 3:50 am View last post
Citrusy Almond Cornmeal Cake (Gluten-Free) 4 Tue, Feb 20 2024, 6:20 am View last post
Gluten-free challah that tastes like challah!
by amother
2 Mon, Feb 19 2024, 10:23 am View last post
Perfect gluten-free challah recipe? 2 Mon, Feb 19 2024, 10:16 am View last post