How Much Vital Wheat Gluten Should I Add?

by Stacy
(Seattle, WA)

I made the soaked grain bread recipe for the first time last week and it turned out AWESOME!!!

I want to try making the soaked flour whole wheat bread recipe with the vital wheat gluten just to see what difference it will make.

So my question is this: How much vital wheat gluten should I add? Does it affect the amount of fresh flour I will add after soaking? I am using Spelt, will it affect anything by adding vital wheat gluten?

I know there are several questions listed above, but I am VERY new to homemade bread making. :-)

Thank you,
Stacy



Eryn's Reply: You go Stacy! Now you are really getting kind of fancy here aren't you? OK, of course you can add the vital wheat gluten. I used to make my homemade bread with it, but found with the soaking flour method, I really did not need it. But, absolutely see if you like adding it.

The vital wheat gluten will add more protein to your recipe. It is known to help your bread rise, improve its structure, and increase texture and elasticity (boy is that gluten elastic!).

Go ahead and add 1/3 cup vital wheat gluten. I would then just cut the 8 cups of flour down to 7 2/3 cups flour. Then go ahead and soak your ingredients as stated in the whole wheat soaked flour recipe.

Since you have just added the 1/3 cup vital wheat gluten and taken out 1/3 cup of the regular flour, this will not change the amount of fresh flour you will add after soaking. The vital wheat gluten can be added to any whole grain flour recipe, including the Spelt.


Do keep in mind that the Spelt flour is a lighter flour than the whole wheat flour. You can experiment with the amount of added vital wheat gluten and see if you prefer one amount over another. Spelt grain produces a more moist flour, so you may need slightly less water in the recipe.

You will have to post back here on how you like adding the vital wheat gluten.

Do remember, the vital wheat gluten does contain phytic acid, so you want to soak your vital wheat gluten.

There is phytic acid in gluten which is in your whole wheat flour and spelt flour too. Vital wheat gluten is a more concentrated source of gluten, so do remember to soak it - and it is such a simple process. Here is information on benefits of breaking down phytic acid.

I hope that answers your questions. Have fun with your homemade bread making!

Eryn

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