Gluten for bread recipes

[lizzysm]

Playing with a bread machine. The recipe's call for adding additional gluten to the flour (i.e. 1 tablespoon). All I can find locally is "Reds Vital Gluten flour", is this the same as plain "gluten" (obviously I have not a clue what I am talking about..) Local markets don't seem to have plain gluten, even a local whole foods place. So, my question simplified, is "Reds Vital Gluten Flour" and "Gluten" the same thing? Thx...anyone

[Lalaloula]

Hey lizzysm and welcome to our forum!

I have to admit, Im not a yeast bread baker myself, but I would guess that the flour you mention has extra gluten added, but is not pure gluten as mentioned in your recipe. To be sure, I would advise you head over to the baking forum again, because the people there have great knowledge about all things yeasty.
I have copied your question and posted it over there. Just click here: Your question in the Baking forum

I hope this helps!

Loula

[duonyte]

Thanks for letting me know about the question, Loula.

Yes, vital wheat gluten and gluten are the same thing. Occasionally you see a recipe call for gluten flour - and sometimes that means a flour that is higher gluten than is bread flour - usually used for bagels and similar products. The terms used are not terribly standard.

Whenever a bread recipe calls for 1/4 cup or less of gluten, you can be assured it is the vital wheat gluten, like the Bob's Red Mill product you found. Keep it in a tightly closed container in your fridge, and it will be good indefinitely.

[Lalaloula]

THANK YOU, dounyte!

Loula