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Questions tagged [vital-wheat-gluten]

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3 votes
2 answers
198 views

Kneading low-carb bread with large percentage vital wheat gluten

I'm trying to make a low-glycemic bread. I've tried several keto recipes and also experimented -- I'm basically not happy with anything (too rubbery, too tall, too flat, weird taste, etc.). I've ...
Raechylle's user avatar
0 votes
1 answer
228 views

How do intentionally prepare oatmeal which is as sticky and gluey as possible?

I have ground dried corn I to masa and a friend showed me how to make made homemade tortillas. However, the thick homemade tortillas could never be used make tacos because the tortillas snap in half ...
Samuel Muldoon's user avatar
2 votes
1 answer
555 views

What's the right way to add extra gluten to dough?

I was lacking bread flour, which has 15% protein content. I needed to make something where this is crucial, since you need to roll out the dough really thin. I have all purpose flour with 10% protein ...
Peeyush Kushwaha's user avatar
14 votes
2 answers
4k views

Kneading causing gluten

How can kneading something create more gluten? Gluten is a protein. Can moving something around create more protein? I doubt it. So what is really happening? Are the gluten proteins bonding ...
ChefShab's user avatar
  • 406
2 votes
0 answers
195 views

Reconstitute all purpose wheat flour from starch and gluten

Due to the recent events (COVID-19) the groceries stores' shelves are totally wiped of flour of any grains. I have not found flour for roughly a week. Now the shelves are still stocked well with ...
Ching Chong's user avatar
  • 4,708
4 votes
4 answers
7k views

using vital wheat gluten instead of flour?

I want to make Naan, but I am on the Keto diet and traditional wheat flour has too many carbohydrates. Can I make it with vital wheat gluten instead of flour? Do I have to add anything else?
Devon's user avatar
  • 41
3 votes
4 answers
5k views

How to remove the distinct flavor of vital wheat gluten when making faux meat?

How do I remove the distinct protein flavor of vital wheat gluten when making faux meat?
Barbicane's user avatar
  • 167
1 vote
0 answers
716 views

Substituting maseca (corn flour) for ap flour in waffle cones

I want to make a maseca based waffle cone but I am not sure what to use as the binding agent in substitute of flour. My first assumption was to mix in a .7% ratio of vital wheat gluten. Any ...
Adam James Carroll's user avatar
4 votes
3 answers
2k views

Can I substitute gluten for eggs in coconut flour pancake recipes?

I'm looking to reduce carbs, yet still have things like pancakes, waffles, and maybe even tortillas. I've tried several coconut flour pancake recipes, but they all come out tasting like fried eggs to ...
Dane Morgan's user avatar
4 votes
1 answer
1k views

Wheat-free bread with added gluten?

I would like to make wheat-free bread but add gluten (can't eat the high fructans content of the wheat, but can eat gluten). I can't find any recipes that do this. Anyone got any pointers? I was ...
Corry Heart's user avatar
1 vote
2 answers
1k views

Can you separate out the Gliadin from Gluten?

When I looked this up, this is the information that is first presented to me- Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, ...
Chef_Code's user avatar
  • 1,885
5 votes
5 answers
71k views

Is there any substitute for vital wheat gluten?

There's pizza dough recipe which calls for vital wheat gluten and I can't find it anywhere in India. Is there any substitute for it? Can I use seitan as a substitute?
Megh Gandhi's user avatar
3 votes
1 answer
2k views

Do Asian groceries carry vital wheat gluten?

I want to buy vital wheat gluten for bread baking but I've only had luck finding it at health food stores where it's quite expensive. I know seitan is made from vital wheat gluten so I was wondering ...
NRaf's user avatar
  • 610
9 votes
8 answers
7k views

Make seitan "fattier"

Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
INT's user avatar
  • 401
13 votes
13 answers
77k views

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps ...
Dolan Antenucci's user avatar
1 vote
1 answer
1k views

can I make my own powdered gluten

I know how to make gluten from wheat flour. I've made my own by adding water to wheat flour until it was a stretchy dough. I washed it until the water ran clear. What I was left with after the starch ...
Val Baer's user avatar
2 votes
2 answers
21k views

Wheat Flour Vs. wheat gluten

Is it okay to use whole wheat flour instead of vital wheat gluten for a recipe?. Would there be any noticeable flavor and texture changes?
user1190992's user avatar
4 votes
5 answers
3k views

How to eliminate rubbery texture in pan fried veggie burgers made with vital wheat gluten

I like making veggie burgers, and one recipe that I use relies on vital wheat gluten (as well as egg replacer) to have a coherent burger. Here are the ingredients for one particular burger: 1 cup ...
lemontwist's user avatar
  • 3,061
5 votes
5 answers
21k views

What can I use instead of a tea towel?

I have a recipe for steaming seitan that involves wrapping the vital wheat gluten loaf in a tea towel, tying off the ends, and placing in the steaming basket. I am good to go but for the tea towel. ...
mfg's user avatar
  • 11.7k
1 vote
1 answer
1k views

Is wheat gluten (wheat protein) an acceptible cooking substitute for soy protein powder or rice protein powder?

I'm trying a handful of vegan dishes, and have found a broth recipe which requires a small amount of soy or rice protein powder (1Tbsp). This eventually makes 30 cups of broth, so overall is a very ...
STW's user avatar
  • 364