Originally Posted by Gourmet Greg
I never heard of adding gluten. More often you hear of people who don't want it. Glad I'm not one of them. I guess those who don't want it don't have the luxury of choice.
I have friends that are gluten intolerant too--um...celiacs disease?
I'm not that....the gluten is lovely, the dough ends up so elastic. I like the taste too. Give it a little try, you might like it.
I haven't tried it with bagels but I imagine it would be amazing. The chewiness of the bagels would be great.
It's about 2 - 3 tablespoons per cup of flour. I won't cook / bake a rising flour without it anymore, it's just so much better this way. Pizza, focaccia, bread, they are just lovely this way.