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Questions tagged [vital-wheat-gluten]

19 questions
15
votes
2 answers

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 differently or tangling?
ChefShab
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13
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13 answers

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 some hints at a formula that can help me…
Dolan Antenucci
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9
votes
9 answers

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
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5
votes
5 answers

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
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5
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5 answers

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. Unfortunately, I don't have any tea towels, nor do…
mfg
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4
votes
4 answers

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
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4
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3 answers

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 me. I was thinking I could probably add vital…
Dane Morgan
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4
votes
1 answer

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 thinking of using standard gluten-free (and therefore…
Corry Heart
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4
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5 answers

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 TVP ¾ cup Vegetable broth 2 tbsp. Tamari 2…
lemontwist
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3
votes
1 answer

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 if the powder is something that is commonly found…
NRaf
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2
votes
4 answers

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
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2
votes
2 answers

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
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2
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1 answer

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 content. So I decided to extract some gluten from…
Peeyush Kushwaha
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2
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0 answers

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 starches (corn and potato) and gluten flour/powder.…
Ching Chong
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1
vote
0 answers

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 suggestions on binders/stabilizers? The end product will be…
Adam James Carroll
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