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    You are in: Home / Community Forums / Cooking Q & A / Seeking- information- about:- gluten
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    Seeking- information- about:- gluten

    pemarron
    Sun Dec 09, 2012 7:33 pm
    Newbie "Fry Cook" Poster
    substitute for recipe that calls for gluten
    Zeldaz
    Sun Dec 09, 2012 7:46 pm
    Food.com Groupie
    I'm not sure what you are asking. Are you considering a bread recipe that calls for vital wheat gluten, or is it something else? Recipe number?
    Or are you looking for gluten-free recipes for some baked goods? There is a GF/Celiac forum here, under Dietary Forums, which could be helpful, if that's the case.
    http://www.food.com/bb/viewforum.zsp?f=31
    pemarron
    Mon Dec 10, 2012 9:12 am
    Newbie "Fry Cook" Poster
    I have a bread recipe that calls for vital wheat gluten and would like to know if there is a substitute.
    PaulO in MA
    Mon Dec 10, 2012 9:19 am
    Food.com Groupie
    How much gluten for how much flour is in the recipe?

    I'm using up the gluten I have in the freezer and probably won't buy it again. Haven't notice a difference in rising when I leave it out.

    Red Apple Guy, a forum host in Baking, has posted the same thing: he hasn't noticed a difference, too.
    DrGaellon
    Mon Dec 10, 2012 9:30 am
    Food.com Groupie
    If your recipe calls for all-purpose flour plus vital wheat gluten, you can swap the flour for bread flour and leave out the gluten.

    Honestly, except for a few special recipes which need a LOT of chew (ciabatta, for instance), I don't find the added gluten makes a significant difference. You could probably leave it out all together (or just substitute more flour) without noticing a difference.
    pemarron
    Mon Dec 10, 2012 9:38 am
    Newbie "Fry Cook" Poster
    Thanks for all the responses. This is for a brioche/bread which calls for regular flour, yeast and wheat gluten.
    duonyte
    Mon Dec 10, 2012 12:39 pm
    Forum Host
    I would not worry about gluten in a brioche. Just use the all-purpose flour. you might want to hold back a little of the liquid - gluten makes the all-purpose flour like bread flour, and so you generally need just a bit more liquid, which you would not need with just plain flour. Add only as much as you need.
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