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Questions tagged [vital-wheat-gluten]

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21 questions
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1 vote
1 answer
34 views

I have been having inconsistent results using the following wholemeal bread recipe: https://robynonthefarm.com/blogs/news/1-hour-honey-wheat-bread-%F0%9F%8D%AF%F0%9F%8C%BE%F0%9F%8D%9E-quick-easy-...
Greybeard's user avatar
  • 6,740
4 votes
2 answers
797 views

I'm trying to make a low-glycemic bread. I've tried several keto recipes and also experimented -- I'm basically not happy with anything (too rubbery, too tall, too flat, weird taste, etc.). I've ...
Raechylle's user avatar
  • 43
0 votes
1 answer
403 views

I have ground dried corn I to masa and a friend showed me how to make made homemade tortillas. However, the thick homemade tortillas could never be used make tacos because the tortillas snap in half ...
Samuel Muldoon's user avatar
  • 515
2 votes
1 answer
712 views

I was lacking bread flour, which has 15% protein content. I needed to make something where this is crucial, since you need to roll out the dough really thin. I have all purpose flour with 10% protein ...
Peeyush Kushwaha's user avatar
  • 129
14 votes
2 answers
4k views

How can kneading something create more gluten? Gluten is a protein. Can moving something around create more protein? I doubt it. So what is really happening? Are the gluten proteins bonding ...
ChefShab's user avatar
  • 416
2 votes
0 answers
227 views

Due to the recent events (COVID-19) the groceries stores' shelves are totally wiped of flour of any grains. I have not found flour for roughly a week. Now the shelves are still stocked well with ...
Ching Chong's user avatar
  • 4,738
4 votes
4 answers
9k views

I want to make Naan, but I am on the Keto diet and traditional wheat flour has too many carbohydrates. Can I make it with vital wheat gluten instead of flour? Do I have to add anything else?
Devon's user avatar
  • 41
3 votes
4 answers
5k views

How do I remove the distinct protein flavor of vital wheat gluten when making faux meat?
Barbicane's user avatar
  • 177
2 votes
0 answers
776 views

I want to make a maseca based waffle cone but I am not sure what to use as the binding agent in substitute of flour. My first assumption was to mix in a .7% ratio of vital wheat gluten. Any ...
Adam James Carroll's user avatar
  • 21
4 votes
3 answers
2k views

I'm looking to reduce carbs, yet still have things like pancakes, waffles, and maybe even tortillas. I've tried several coconut flour pancake recipes, but they all come out tasting like fried eggs to ...
Dane Morgan's user avatar
  • 43
4 votes
1 answer
2k views

I would like to make wheat-free bread but add gluten (can't eat the high fructans content of the wheat, but can eat gluten). I can't find any recipes that do this. Anyone got any pointers? I was ...
Corry Heart's user avatar
  • 41
1 vote
2 answers
1k views

When I looked this up, this is the information that is first presented to me- Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, ...
Chef_Code's user avatar
  • 1,895
5 votes
5 answers
72k views

There's pizza dough recipe which calls for vital wheat gluten and I can't find it anywhere in India. Is there any substitute for it? Can I use seitan as a substitute?
Megh Gandhi's user avatar
  • 71
3 votes
1 answer
2k views

I want to buy vital wheat gluten for bread baking but I've only had luck finding it at health food stores where it's quite expensive. I know seitan is made from vital wheat gluten so I was wondering ...
NRaf's user avatar
  • 620
9 votes
8 answers
8k views

Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
INT's user avatar
  • 401

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