September 18, 2016 - 9:05pm
How much Vital Wheat Gluten to use?
I'm using 1 and 1/2 tsp per cup of wholewheat flour and it works fine. But how about non-wheat flour like buckwheat or soy flour? How much VWG should I add in per cup of such flour mixes?
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Using VWG as a boost in a wheat flour based loaf is a totally different idea than using it as a main structure-forming component in low carb breads using non-wheat flours. It is used for both. So is this question related to a wheatflour based loaf that has soy and/or buckwheat as additives? Or is it about a low carb soy/buckwheat loaf in which you want to use VWG as the main structural flour?
A little more info would be helpful in answering your question as the answer is totally different depending on what the recipe involves.
Hi there, many thanks for the reply! I'm actually thinking of mixing WW flour with buckwheat/soy flour (possibly a mixture) in 1:1 ratio to make a loaf. Is there some sort of a general rule of thumb to add however much VWG to 1 cup of bean/seed flours, like how we usually add 1.5 tsp to WW flour and 1 tsp to plain white flour? I've found recipes for low-carb bread using VWG as main structural flour, but I've yet to find one that mixes bean/seed flour to WW flour in equal parts as of now.
Hi, sorry if I reply after all these years but I'm wondering if you've found a solution, I would like to prepare the same kind of bread mixing whole wheat, bean flour and vital wheat gluten (maybe also flaxmeal and yogurt) and I can't find anything online. If you have some ideas they would be welcome!