November 8, 2017 - 1:11pm
"Vital Wheat Gluten" worthwhile?
Any experience with "Vital Wheat Gluten" (Hodgson Mills, Bob's Red Mill, King Arthur) flour additive as an aid in baking yeast breads? Claims to produce higher rise, softer texture, etc.
Worth a try? Any downside?
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Gluten is a chewy protein. Try an experiment and make 2 loaves using the same recipe. See how they turn out.
There are some flours whose protein levels are so low that they might be helped by some additional gluten but most U.S. and Canadian flours don't require any. It might give the loaf more loft but the texture is apt to be more rubbery, not softer.
Paul