How to Make a Gluten Flour Recipe

Vital wheat gluten, or gluten, is a protein found abundantly in wheat, and is present in any flour that is milled from wheat. When extra gluten is added during bread making, it imparts more sponginess and stickiness to the dough and produces a lighter, puffier loaf. Bread machine flour, or gluten flour, is classified as a high-gluten variety. Adding a little more gluten to it will increase and lighten even a dense recipe's loaf volume and significantly raise the bread's level of protein.
This bread machine white loaf is made with high-gluten bread flour, or gluten flour, and turns out best if you use the rapid bake cycle. It has an exquisitely light and moist texture, even without the addition of extra gluten. It slices beautifully and is perfect even for sandwiches. But this fluffy white bread harbors a little secret: The recipe incorporates instant mashed potato flakes, which is what makes it so soft yet substantial.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Bread machine 3¼ cups bread flour 2 tbsp. nonfat dry milk 1 tsp. salt 2 tbsp. granulated white sugar ¼ cup instant mashed potato flakes 1... cups water 2 tbsp. butter 1½ tsp. active dry yeast

Ultra-Light White Gluten Flour Bread

1. Measuring the dry ingredients carefully, add to the bread machine pan 3¼ cups bread flour, 2 tbsp. nonfat dry milk, 1 tsp. salt, 2 tbsp. granulated white sugar, and ¼ cup instant mashed potato flakes.

2. Add 1... cups water and 2 tbsp. butter.

3. Close the bread machine's lid. Add 1½ tsp. active dry yeast to the yeast dispenser.

4. Set the machine to the rapid bake cycle if that option is available to you, and choose settings for a large white loaf with a light or medium crust. Start your bread machine.

5. Remove the bread from the machine according to the manufacturer's instructions. Cool the loaf on a wire rack for an hour or so before you slice it. Store it for up to five days in a plastic bag, either at room temperature or in the refrigerator.

Tips & Warnings

• To increase the gluten content in any gluten flour recipe, simply add 1 to 2 tsp. for each cup of white bread flour, and decrease the water by 1 tbsp. For whole-grain flour, use 1½ to 3 tsp. gluten per cup, and decrease the amount of water by 2 tbsp. Bread machine flour is typically available from your grocery retailer. Gluten is available from health and natural food stores. Refrigerate gluten in airtight containers for up to a year. If you use it often, store some in an airtight container in a cool, dark location for up to two months.
• Please don't mistake gluten flour (bread machine flour) for wheat gluten, which is not a flour at all but a highly concentrated protein additive for flour.

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