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Gluten as an additive to a recipe

PostPosted: Tue Nov 13, 2012 10:00 am
by tomwal
Hi, I have a recipe that calls for 2 tbs of gluten to be added, what is gluten when used as an addition to a recipe, any help would be appreciated.

Wal

PostPosted: Tue Nov 13, 2012 11:03 am
by kimgary
Hi Wal

It makes it chewier and more elastic and helps bind more water, it needs to be really well kneaded, ideally machine knead unless you need a work out? :lol:

Hope this helps regards Gary.

PostPosted: Tue Nov 13, 2012 11:13 am
by tomwal
kimgary wrote:Hi Wal

It makes it chewier and more elastic and helps bind more water, it needs to be really well kneaded, ideally machine knead unless you need a work out? :lol:

Hope this helps regards Gary.


Hiya Gary, thanks, what I wanted to know is what exactly is it when it says add 2 table spoons of gluten.

Wal

PostPosted: Tue Nov 13, 2012 11:15 am
by tomwal
kimgary wrote:Hi Wal

It makes it chewier and more elastic and helps bind more water, it needs to be really well kneaded, ideally machine knead unless you need a work out? :lol:

Hope this helps regards Gary.


Hiya Gary, thanks, what I wanted to know is what exactly is it when it says add 2 table spoons of gluten to a recipe
Wal

PostPosted: Tue Nov 13, 2012 11:39 am
by kimgary
Hi Wal

Its gluten flour about 70% protein, you should be able to get it from health shops, try vitaminsuk.com if no luck elsewhere.

Regards Gary

PostPosted: Tue Nov 13, 2012 12:05 pm
by tomwal
Thanks Gary, that was what I wanted, the recipe by the way is Raspberry Marshmallow bread my grandaughter asked for, sounds awful.


Wal

PostPosted: Tue Nov 13, 2012 12:11 pm
by kimgary
Will be nice and chewy with the gluten in it :lol: :lol:

Regards Gary.