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Gluten substitute - or leave out?

17 years ago

My breadmaker recipe books are elsewhere right now. I needed a recipe for simple whole wheat bread and maybe Anadama bread, etc., so when to the internet.

So many of the recipes on the internet called for added gluten. I've never used that before and it is seldom called for in my breadmaker books.

Can you just skip that or is there a substitute?

Thanks,

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Comments (12)

centralcacyclist
17 years ago
I think you can leave it out with no consequence.
Terri_PacNW
17 years ago
I'd leave it out...I think it might change the "chew" factor..but I don't use it and like my bread just fine.
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ilene_in_neok
17 years ago
I never put extra gluten in any of my bread machine recipes.

However, you can add 1/2 cup of mashed potatoes to the ingredients if you want a little "insurance". Potatoes contain a lot of gluten -- I think red potatoes moreso than white, but either will work. If you've ever whipped potatoes too long and they've gotten kind of "gummy", this is why.
grainlady_ks
17 years ago
The only time I use extra vital wheat gluten is if I'm using a recipe that has 25%-50% low- or non-gluten flour in it. Any recipe that uses ALL all-purpose or bread flour has more than enough gluten in them to raise a good loaf of bread without the addition of gluten.

Gluten was one of those add-ins back when bread machines first came on the market (1980's) and the machines didn't do a great job of kneading.

-Grainlady
User
17 years ago
I add gluten to some bread recipes, but more for the texture than the added protein, or whatever gluten adds. Most recipes I have don't call for added gluten, so there's no need to add it.

Anadama bread is one of my favorites.

Here's the recipe I started with and it's good.

Happy baking

Here is a link that might be useful: Anadama bread
grainlady_ks
17 years ago
Ilene - FYI - potatoes are gluten-free. Potato flour is commonly used in gluten-free baking. Potatoes in yeast breads aid in retention of moisture, especially if you are making a refrigerator dough, but do not add any gluten.

-Grainlady
annie1992
17 years ago
I agree, I'd leave it out if the ratio of wheat flour to white flour is less than half. When I get into the mostly whole grain breads, I sometimes add the gluten, sometimes I don't. sometimes it works and sometimes it doesn't, LOL, but sometimes I don't have any gluten to add and I can't buy it here, I have to go out of town to get it.

I never use bread flour either, I always get all purpose. Heck, our grandmothers made bread, and their grandmothers before them, and they never had special flour, they used the all purpose stuff for....well....all purposes. LOL.

Annie
lindac
17 years ago
I almost always add a couple of Tablespoons of vital wheat glutin to recipes for breads that call for a lot of whole wheat or rye flour...or corn emal as Anadama does...I think it helps the bread rise higher and keeps it from being so dense.
Linda C
ilene_in_neok
17 years ago
OK, Grainlady, I stand corrected. But potatoes do have some substance in them that is a good substitute for gluten then. :) --Ilene
ritikitib
14 years ago
Can I substitute egg whites to help the bread rise? If so, should I use 2 egg whites?
baby_2u
12 years ago
I'm kind of new to bread machines. i just bought a recipe book and every recipe calls for gluten....my question is : where do i buy it, and, how does it come ?.......
sleevendog (5a NY 6aNYC NL CA)
12 years ago
My local groceries have it. Bob's RedMill is one supplier.

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"Gluten, Vital Wheat is the natural protein found in wheat. It contains 75% protein. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. This is often used by commercial bakeries to produce light textured breads, and can easily put the home bread baker on a par with the professionals. Vital Wheat Gluten can also be used to make a meat substitute known as seitan."

Here is a link that might be useful: gluten

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