Bread (Anna)

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

Their Whole Wheat calls for vital wheat gluten, but their white doesn't.

Vital Wheat gluten is always hidden at the grocery - exceedingly hard to find. But you'd be surprised how many groceries DO have it. At ours, it's at a shelf near the flour, very high up. If you ask the grocer, they might be hiding it somewhere ; )

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

Anna1111 wrote:

Glad he liked it! : )

Many Bagels ARE vegan (obviously not the egg ones and not the ones with cream chs on top ; ) Ask at the shop - they can often tell you.

I love their book - I originally got mine from the library, then bought more than one copy (they're great gifts : ) They have LOTS of ideas for using the dough - of course, their website does too.

If you ever need a dough for their "brioche" sort of recipes, check out my vegan Challah dough : )

I ran into your Challah recipe the other day and was intrigued. I'll give it a try.

I got the recipe from a book from the library as well. Since I haven't used it much I never bo't the book but that might be changing. :mrgreen:

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

Anna1111 wrote:

Their Whole Wheat calls for vital wheat gluten, but their white doesn't.

Vital Wheat gluten is always hidden at the grocery - exceedingly hard to find. But you'd be surprised how many groceries DO have it. At ours, it's at a shelf near the flour, very high up. If you ask the grocer, they might be hiding it somewhere ; )

Isn't the basic recipe half white and half wheat? I've never used vital wheat gluten. What does the package even look like? A bag? A box? And why would I ever use it?

LisaTX · **Posted:** Thu Jan 14, 2016 1:27 pm

I think the recipe I was going to use was half white and half wheat. I will have to ask the store if they have it, because I've searched the whole baking isle twice and couldn't find it.

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

Vital wheat gluten (which, yes, is the stuff that's so unpopular nowadays!) is the natural protein in wheat. It gives bread its chewy, springy texture. It is also the stuff that makes dough stretchy. It greatly improves the quality of whole wheat bread. White flour naturally contains a lot more of it than does whole wheat.

This is the one I usually buy - it comes in a powder form (rather like flour) and you add it to the other ingredients.
http://www.hodgsonmillstore.com/en/baki ... -001_group

It can come in a box or a bag - it's also the same stuff you use to make your own Seitan.

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

Anna1111 wrote:

Vital wheat gluten (which, yes, is the stuff that's so unpopular nowadays!) is the natural protein in wheat. It gives bread its chewy, springy texture. It is also the stuff that makes dough stretchy. It greatly improves the quality of whole wheat bread. White flour naturally contains a lot more of it than does whole wheat.

This is the one I usually buy - it comes in a powder form (rather like flour) and you add it to the other ingredients.
http://www.hodgsonmillstore.com/en/baki ... -001_group

Thanks. It really helps SO much for me to see what it looks like before going to roam the isles.... or the aisles.

It can come in a box or a bag - it's also the same stuff you use to make your own Seitan.

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

Anna1111 wrote:

:?:

There. I edited my previous post to make more sense, I think.

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

https://www.google.com/search?q=vital+w ... 0Q_AUICCgC

Maybe that's better

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

That's great! I know our store carries Red Mill and Hogson Mill. I've not run across any recipes that ask for this yet, tho'.

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