"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Click Here to Login
Thread Tools Display Modes
Old 07-31-2008, 12:33 PM   #1
Chef Extraordinaire
suziquzie's Avatar
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Bread machine bread and gluten...

I want to make the recipe that came with my machine..
It's wheat bread and calls for extra gluten, I'm not going to go get any.

Will I be ok without it, or should I just use a little extra bread flour....
Or find a new recipe?


Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 07-31-2008, 02:33 PM   #2
Sous Chef
B'sgirl's Avatar
Join Date: Mar 2008
Location: Utah
Posts: 863
Gluten just helps it stay together better. It will just be a bit more crumbly without it. Just a small amount of flour to make up the difference should be okay, but not too much. You can always experiment and if it doesn't work just try a different recipe next time.


B'sgirl is offline   Reply With Quote
Old 07-31-2008, 04:54 PM   #3
Head Chef
mcnerd's Avatar
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Yup, that's why many recipes use a combination of white and whole wheat. The white holds the wheat together.
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 11:01 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.