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
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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.