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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. (…read more and get the recipe)

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  » By Keith Prickett