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Bread with Added Wheat Gluten [Update]

June 18th, 2008

Done Rising, let it bake

I tried making bread with the 1/2 cup of wheat gluten added as suggested by a friend.  I mentioned it in my whole wheat bread recipe, but didn’t actually try it until now.  The result was a bread that, when sliced, looks and feels much more like what you can buy in the grocery store.  I think it’s too much like what you get in the store.  Next time I am going to try my recipe with 1/4 cup of wheat gluten instead of the 1/2 cup I added this time.  We can usually finish a loaf of bread in about a week, so it’ll take me that long before I bake another loaf.

This most recent bread also didn’t smell that great, again, I think it was the wheat gluten (it was the only thing I changed).  I did buy the wheat gluten a while back, so now I am wondering how long it lasts and how to store it.  I guess I have a few experiments to run before I update you on my bread status again.  This just proves once again that making great bread is a fine art.

2 Responses to ' Bread with Added Wheat Gluten [Update] '

  • chris says: [June 19th, 2008 5:32 pm]

    It totally is a fine art, isn’t it? I’m going to try the wheat bread with the special flour. Maybe using regular wheat flour was my problem.

  • Strawberry Cupcakes with Fluffy Chocolate Frosting | Making Banana Pancakes says: [June 25th, 2008 6:43 am]

    […] 1/2 cup whole-wheat flour (Remember I use King Arthur brand and have had trouble with other whole-wheat flours in my bread making) […]

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  » By Keith Prickett