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    You are in: Home / Community Forums / Breads & Baking / Gluten for bread baking question
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    Gluten for bread baking question

    Lalaloula
    Wed Mar 27, 2013 2:08 pm
    Forum Host
    Hey there,

    this was posted in Veg/Vegan and since Im not a yeast baker myself, I thought Id refer the question to you guys. Thanks for helping out! icon_biggrin.gif
    Ive let lizzysm know where to find this thread, but you could also head over to the Veg/Vegan forum to answer: http://www.food.com/bb/viewtopic.zsp?p=5866320#5866320

    Loula

    lizzysm wrote:
    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
    duonyte
    Wed Mar 27, 2013 5:12 pm
    Forum Host
    Thanks for letting us know!
    auzzi
    Fri Mar 29, 2013 9:36 pm
    Food.com Groupie
    ... vital wheat gluten, vital wheat gluten flour, wheat gluten flour: it is all the same thing.

    When looking at the packaging, it should list the protein content[ ie gluten] at about 75% to 77%.
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