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25 votes

Kneading causing gluten

Yes, kneading develops gluten. Specifically, the gliadin and glutenin proteins in flour form gluten when mixed together with water. It's common, but inaccurate (and confusing I think) to refer to ...
Mark Wildon's user avatar
  • 2,396
18 votes

Kneading causing gluten

Hydration (adding water) is the main reason for the gluten development. Kneading on the other hand, not only helps hydration by effectively mixing the contents but also causes cross-links of gluten ...
zetaprime's user avatar
  • 4,276
7 votes

using vital wheat gluten instead of flour?

"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 ...
Journeyman Geek's user avatar
7 votes
Accepted

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

The primary reason coconut flour recipes (especially a high hydration recipe like pancakes) end up tasting like eggs is because they are primarily eggs with very little flour. Coconut flour is ...
NSGod's user avatar
  • 1,119
6 votes

Make seitan "fattier"

I have been experimenting with this very thing, which is how I stumbled on this conversation. Real meat (I'm not a vegetarian so I can easily compare) has a different mouth feel. Deli meat feels ...
Sean's user avatar
  • 61
5 votes

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

One way to avoid the vital wheat gluten taste is to develop wheat gluten directly from flour (a somewhat popular food in China). To do so, make a dough of bread flour and water, knead it well, rest 2-...
George's user avatar
  • 51
4 votes

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

Check out this web page that does the math for you! http://flourmath.bradfordrobertson.com I set this page up because I got tired of taking the time to reference the formulas and figure it out each ...
brobert7's user avatar
4 votes

using vital wheat gluten instead of flour?

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 ...
franko's user avatar
  • 5,966
3 votes

using vital wheat gluten instead of flour?

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 ...
NSGod's user avatar
  • 1,119
3 votes

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

I doubt you can remove the flavor of the vital wheat gluten (most commonly found in the form of seitan) itself, which some describe as tasting more like meat than other meat substitutes, probably ...
moscafj's user avatar
  • 75k
3 votes

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

I use Baker’s Percentage. Only need minor recipe tweaks related to temp/humidity. I am single and bake all my bread. I stopped buying Bread Flour. Thus far, I have found Bob’s Vital Gluten powder ...
OldBoyCook-v2's user avatar
3 votes

Wheat-free bread with added gluten?

I've never found wheat gluten flour that was higher than 80% gluten which is what I use, adding some when I make bread with rye flour. But if you can't eat wheat due to high fructans content, would ...
Jude's user avatar
  • 3,953
3 votes

Can you separate out the Gliadin from Gluten?

Gliadens CAN be separated from Glutenins. One method is by ethanol. Also, Gliadens are not a precursor to Glutenins. They are different types. Gliadens are momomers and are soluble in 50 % ethanol. ...
kristian fischer's user avatar
3 votes

Make seitan "fattier"

I've been wondering this too. I wanted a texture more like sausage, with little pieces of fat. I've added finely-chopped onions that I'd caramelized in oil, and crushed up pieces of pine nuts. Both ...
Lizzie Silver's user avatar
3 votes

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

This is all about hydration and gelatinization of starch. Similar principles apply to corn and oatmeal, but I'll concentrate on the latter since I'm very familiar with it from making porridge. Peak ...
Mark Wildon's user avatar
  • 2,396
3 votes

Kneading low-carb bread with large percentage vital wheat gluten

There is nothing special to vital wheat gluten. When you mix it with a low-gluten or no-gluten flour, it acts pretty much as a flour which has had the gluten inside from the beginning. So, adjust your ...
rumtscho's user avatar
  • 139k
2 votes

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

I don't think that will work well but I can't explain why. I do think egg whites or possibly gelatin would work better. Neither has much flavor, and both have similar consistency. Coconut flour needs ...
Kirsten Felton's user avatar
2 votes

Make seitan "fattier"

Add strips of rice paper. Hydrated of course and or shredded mushrooms cooked first of course baked.. add a lil oil to the mushrooms and it rice paper when incorporating it will give the effect of ...
RAMECA's user avatar
  • 21
2 votes

What can I use instead of a tea towel?

I don't own tea towels either. So I generally use extremely clean white t- shirts. They work for proofing dough and wrapping swiss roll cakes.
VMP's user avatar
  • 21
2 votes

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

I have had great success by adding balsamic vinegar. I also discovered smoking a cooked loaf at 200F for an hour also hides/removes the off flavor. To keep the loaf moist during the smoke, increase ...
Bnali's user avatar
  • 31
2 votes

using vital wheat gluten instead of flour?

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 ...
Oh Gee's user avatar
  • 21
1 vote

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

Making gluten per that video is useful for an experiment but not so useful as a recipe addition. As Steve points out, the right solution here is to buy Vital Wheat Gluten. I buy it in the bulk food ...
Matt Simerson's user avatar
1 vote

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

Many use apple cider vinegar (around 1 tablespoon) in with the with wet mix when forming the dough. I've also used sherry. When mixed it's then best to let the dough rest to allow the gluten to ...
the Plant based dad's user avatar
1 vote

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

Gluten will give you a bread-like texture; while it is a protein with a lot of binding power it doesn't "stick" to much else than itself once it is developed. This is evident from what happens when ...
rackandboneman's user avatar
1 vote

Is there any substitute for vital wheat gluten?

If you can use xanthan gum for baking bread there is no problem for pizza dough. I use it in my vegan meat products to get a stretchy texture. It works just like gluten. I use 1 tsp per 200gr flour. ...
Collin Archary's user avatar
1 vote

Is there any substitute for vital wheat gluten?

Just use regular all purpose flour. Bread flour does produce a somewhat better rise but I made bread for years without it and it still rises well and tastes delicious.
Anita's user avatar
  • 11
1 vote

Make seitan "fattier"

The best way to approach getting fat into seitan isn't to put fat in it during the first cooking step, but rather to create air pockets in it for fat to occupy when you cook it with flavorful/fatty ...
errt's user avatar
  • 106
1 vote

Make seitan "fattier"

I have made Seitan a couple of times. I have considered adding coconut oil. Using refined C.O. removes the coconut flavor. It is what Beyond Meat uses in their burgers to get the fatty ground beef ...
Vegan IP Love's user avatar
1 vote

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

I haven't been making bread long, but have added pure gluten protein to my favorite challah recipe..I am also not enthused by all the calculations..I just want more protein in my bread. The recipe ...
Beth's user avatar
  • 11
1 vote

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

Tonight I'm going to add vital wheat gluten to my all purpose flour to bring it up to the same protein content of the bread flour (BF) I've been using (13%). It's an experiment to see if the resulting ...
TorontoJohn's user avatar

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