Guest guest Posted May 3, 2006 Report Share Posted May 3, 2006 " One of the most frequently asked questions of us here at King Arthur Flour is, 'What is gluten?' Gluten is an element of the wheat berry that contains two special proteins, gluten in and gliadin. When you are making bread, and you add liquid to the flour, you get these two proteins in business. They start to interact and form a web which traps the carbon dioxide that the yeast is giving off. This web is developed during the kneading process. Wheat is the only grain which contains gluten. " " To use gluten, we have found that adding a tablespoon for each cup of flour called for in the recipe will increase the rise in the bread from 25% to 30%. The proper way to measure the gluten is to put 1 tablespoon of the gluten in your measuring cup and then spoon the flour into the cup on top of the gluten. Level off the flour with the back of a knife. " I found the above which should help you understand it a bit better. You can a box of Vital Gluten where you find the flour, usually on the top shelf, here in the USA. Ask your grocery store there if they have it or can get it in. Hope this helps. Judy - " Jenna FK " <jenna.fk Tuesday, May 02, 2006 5:52 PM Re: vegan brownies? > > >> >> >> I did a search on the post punk kitchen web site and found this recipe: >> >> http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=161 > > > Hi I've just been exploring this site , great sounding recipes, and found > this: > > http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=112 > > > but can any one explain to me what vital wheat gluten flour is? I've never > heard of it in england. > > thanks > > Jenna > Lurking in London > > > Quote Link to comment Share on other sites More sharing options...
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