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Forum
-> Household Management
-> Kosher Kitchen
amother
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 Thu, Apr 26 2012, 11:42 am
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I had leftover high gluten flour that I used in a kugel that calls for flour. Will this be ok? Can you use high gluten flour for regular cooking or baking for recipes that call or flour?
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6coop
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Thu, Apr 26 2012, 1:26 pm
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My recipes come out fine with the high gluten flour. I might see a small difference in some of my cookie recipes, but everything else comes out the same.
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granolamom
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Thu, Apr 26 2012, 5:36 pm
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only thing I would really NOT want to use high gluten flour in is pizza dough. unless you want a very fluffy crust.
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6coop
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Thu, Apr 26 2012, 5:51 pm
| granolamom wrote: | | only thing I would really NOT want to use high gluten flour in is pizza dough. unless you want a very fluffy crust. |
I actually use it in my pizza dough, combined with whole wheat flour, and it comes out fine. Maybe the whole wheat makes it better?
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MaBelleVie
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Thu, Apr 26 2012, 6:02 pm
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I buy only bread flour, since I have limited storage space and I mainly bake challah. When I do bake cake or cookies, I use it and it never has been a problem.
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granolamom
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Thu, Apr 26 2012, 6:09 pm
| 6coop wrote: | | granolamom wrote: | | only thing I would really NOT want to use high gluten flour in is pizza dough. unless you want a very fluffy crust. |
I actually use it in my pizza dough, combined with whole wheat flour, and it comes out fine. Maybe the whole wheat makes it better? |
probably. whole wheat flour has less gluten than white flour. so if you combine the whole wheat with the high gluten you probably have the equivalent amount of gluten to regular flour.
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