Page 1 of 1
Gluten as an additive to a recipe
Posted:
Tue Nov 13, 2012 10:00 amby 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
Posted:
Tue Nov 13, 2012 11:03 amby 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?
Hope this helps regards Gary.
Posted:
Tue Nov 13, 2012 11:13 amby 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?
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
Posted:
Tue Nov 13, 2012 11:15 amby 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?
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
Posted:
Tue Nov 13, 2012 11:39 amby 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
Posted:
Tue Nov 13, 2012 12:05 pmby tomwal
Thanks Gary, that was what I wanted, the recipe by the way is Raspberry Marshmallow bread my grandaughter asked for, sounds awful.
Wal
Posted:
Tue Nov 13, 2012 12:11 pmby kimgary
Will be nice and chewy with the gluten in it
Regards Gary.