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7

"High" gluten flour has, at most 15% gluten. "Indian" white flour, or maida has 7.5%. If you manage to pull it off, you basically end up with what's essentially a pan fried slab of mock meat, rather than a bread - basically seitan. You typically add gluten to flour to modify its characteristics - the only way you're going to be able to ...


4

I love Fathead dough!* No, don't microwave the egg. If the temp gets up to about 145°F, the proteins in an egg will solidify and you'll end up with bits of scrambled eggs smushed into the pizza crust. Unless that's your thing, I wouldn't microwave the egg. But...you are right. It can be hard to mix the cheese(s) and flour together and then to incorporate ...


4

No, I don't believe vital wheat gluten will work in this way for your recipe. When hydrated, vital wheat gluten is very sticky, and you can't roll or flatten it out very easily like you would need for naan -- and I'm not even sure it would cook and rise the same way as regular flour. There are gluten-free all-purpose flour that are made for baking. I would ...


3

The flour in this recipe is for thickening the sauce. You can use xanthan for this purpose, but in very small amounts...0.25 to 0.75% for a thin to medium running sauce. As you increase the amount, xanthan will make your sauce take on an unpleasant, mucous-like texture. This is most easily calculated in weight (and metric). I'll have a go, and convert it ...


3

First of all: you made me laugh because I misread the title as "Bitter Trump Fries"... :D Secondly: if they're too bitter, there are a few things you can do by soaking them overnight in the fridge with water with one of the following: a dash of honey (take warm tap water and let it cool down after you've added the honey) a dash of lemon (or better: lime) ...


3

You couldn't use only vital wheat gluten, as that would produce a rubbery mass, that would be too elastic to stretch out to a flat shape (and stay there). Though it can still be tasty, it wouldn't really resemble naan or any other flatbread. While I don't have an exact naan recipe, I do have a pizza recipe — which uses a large portion of Vital Wheat Gluten ...


2

Try this recipe⁠—I’ve played around and this works the best. Makes about 5 naans: 1/4 cup coconut flour 1 cup vital wheat gluten 2 Tbsp psyllium (or 1 tsp xanthan gum) 1 tsp baking powder pinch salt 1 Tbsp oil/ghee 1 cup warm water


2

First off, "Keto King's" bread recipe is basically an (unchanged) ripoff of Diedra's Ultimate Keto Bread version 1.0. Since version 1.0, she developed a much improved Ultimate Keto Bread v2.0. I've made that recipe probably a hundred times and have also tried tweaking many of the ingredients in order to better understand their overall effect. I can ...


2

It seems that what you are trying to produce is a thin mayonnaise. So: Will it be possible to create the emulsion with just a spatula and a pot? No. You will have to really emulsify the stuff, preferably with something with a motor. Look into ways to make mayonnaise. However, that would probably be wasteful, especially because the acetic acid would ...


1

As far as I can tell from the recipe, the parmesan cheese is included mostly for flavor, plus a little crispiness as suggested in a comment. The mozzarella and egg are what keep the base together. Omitting the parmesan altogether should work. You can substitute any hard(er) cheese. I would also recommend breadcrumbs if cheese is too expensive, but that will ...


1

Both thicker and thinner can work as long as you roll it out evenly. In my experience, rolling it thinner makes it feel more like "real" wheat dough. However that way it feels more like flatbread than proper pizza crust.


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