How to Bake With Wheat Gluten Flour

Wheat gluten flour is a high-protein low-starch flour often used in combination with all purpose or whole wheat flour to make bread. Glutens are proteins that increase the strength and elasticity of dough so adding gluten flour can improve the appearance and protein content of your favorite bread recipe. You will need to mix a small amount of the wheat gluten flour into your recipe as using gluten flour alone will create a hard, unappetizing bread. Does this Spark an idea?

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3 tbsp. wheat gluten flour
3 cups whole wheat flour
Mixing bowl
Wooden spoon
1 1/2 tsp. dry yeast
1/4 cup warm water
1 tsp. sugar
1 cup warm water
2 tbsp. canola oil
1/4 cup sugar
Additional flour for kneading
Loaf pan
Nonstick cooking spray
Towel
Knife

Instructions

- 1
  
  Mix three tablespoons wheat gluten flour into three cups of whole wheat flour in a large mixing bowl. Make a well in the center of the flour with your mixing spoon.
- 2
  
  Stir 1 1/2 teaspoons dry yeast and 1 teaspoon sugar into 1/4 cup warm water. Allow the mixture to sit on the counter for approximately ten minutes; the top of the liquid should develop foam during this time.
- 3
  
  Pour the yeast and water mixture, 1 cup of warm water, 2 tablespoons canola oil and 1/4 cup sugar into the well in the flour mixture. Stir until all of the liquid has been absorbed and a dough has formed.
- 4
  
  Place the dough on a well-floured counter and knead it approximately 20 to 30 times.
- 5
  
  Shape the dough into a loaf and place it in a 9 by 5 inch loaf pan greased with nonstick cooking spray. Cover the loaf with a towel and set it in a warm place to rise for about 30 minutes.
- 6
  
  Remove the towel and bake the loaf for approximately 45 minutes at 350 degrees F. The loaf will be done when the outside is a dark golden brown and a knife inserted in the center comes out clean.

Tips & Warnings

The sugar in this recipe can be replaced with honey without any other adjustments to the ingredients.
You can use 1 tablespoon of wheat gluten flour for every cup of all purpose four or whole wheat flour in most recipes.
Do not use wheat gluten flour with bread flour. Bread flour already has a higher gluten content than all purpose or whole wheat flour.

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