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Old 04-23-2012, 08:58 PM   #11
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Quote:
Originally Posted by Gourmet Greg View Post
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.
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Old 04-23-2012, 09:20 PM   #12
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I like the gluten in bread. I might try adding some like you did. Thanks for the dosage tips!
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Old 04-25-2012, 12:40 AM   #13
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I think when people are knocking glutan its when they make cakes and other tender pastry's. High Glutan and good bread go hand in hand.
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