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

    Sat Jan 05, 2013 9:21 pm
    Newbie "Fry Cook" Poster
    What can I substitute for gluten and how much?
    Sat Jan 05, 2013 9:30 pm
    Forum Host
    I assume you are baking bread. The vital wheat gluten helps strengthen the gluten development when you use whole wheat or rye or other flours that have low gluten or that have bran in it. It can be omitted, although the bread may rise a little less.
    Sat Jan 05, 2013 9:54 pm
    Newbie "Fry Cook" Poster
    What about using xantham gum as the substitute and how much would I use if I can substitute the gum instead of the gluten?
    Sat Jan 05, 2013 9:58 pm
    Forum Host
    I know xanthan gum is used in gluten-free baking, I believe you use a teaspoon or so per recipe. Is the recipe you are interested in posted here? I don't know whether it would have any effect on a wheat-flour based recipe.
    Sat Jan 05, 2013 10:07 pm
    Newbie "Fry Cook" Poster
    Yes, it is New York Rye bread for bread machines in the Recipe number 92202. It includes rye and bread machine flour. Then it wants 3 T of gluten. I thought when you use gluten flour you did not have to add gluten. Thank you for helping me! I don't have gluten but I have Xantham Gum.
    Sat Jan 05, 2013 10:25 pm
    Newbie "Fry Cook" Poster
    It's no big deal. I found another one that don't have as many ingredients and no extra gluten required. Thank you.
    Sat Jan 05, 2013 10:36 pm
    Forum Host
    New York Rye Bread for the Bread Machine

    It would also create a chewier texture to the bread. As bread flour is used in this recipe, you could omit it, and the crumb will be a bit more tender.
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