How to Add Gluten to All-Purpose Flour

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Homemade bread often defies success, emerging from the oven as a dense loaf that presents a challenge to tooth and jaw. Though the beginning baker might suspect a problem with yeast, the real culprit might be a lack of proteins in the flour. These proteins form gluten strands, the strands, in turn, providing a sort of trellis for the dough, giving it lightness and structure. When all-purpose flour lacks enough proteins to create a proper loaf, bakers can add gluten, which, like all-purpose flour, is a wheat product.

Things You'll Need

  • Vital wheat gluten flour, about 75 percent protein
  • Tablespoon measure
  • 1-cup measure
  • All-purpose flour
  • Mixing spoon
  • Buy the gluten, using the nutritional information on the package to ensure the product is about 75 percent protein per serving. Thus, if the serving size is 30 g, 23 g of protein more than suffices.

  • Add 1 tbsp. gluten with every cup of all-purpose flour used when your recipe calls for you to add the dry ingredients, including flour. If using a bread machine, when the recipe calls for flour, alternate each cup of the flour with the gluten.

  • Stir the gluten, flour and other dry ingredients together.

Tips & Warnings

  • Before you add gluten to all-purpose flour, check the protein content of the flour.
  • Gluten goes by many names including vital wheat gluten, vital wheat gluten flour, pure gluten and gluten flour, among other monikers.
  • Considering the differences in protein content among flours, you may need to experiment with the amount of gluten to flour until you achieve the texture and structure you like.
  • Don't add gluten to all-purpose flour to be used in recipes for cookies, cakes and other products besides bread.

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References

  • Photo Credit bread image by Maria Brzostowska from Fotolia.com
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