Vital wheat gluten

Short Description

Arrowhead Mills Vital Wheat GlutenVital Wheat Gluten.Basic directions: For most bread recipes that use yeast, the amount of gluten to be added per cup of flour is as follows: 1 1/2 tsp. per cup of flour for whole grain breads. 1 tsp. per cup of flour for white breads. The gluten should be well mixed or sifted with the flour called for in the recipe. (For measuring by weight, the amount to be added is 2% to 3% of the flour weight. ) The amount of gluten added can be varied according to the desired performance and the strength of the flours being used. Breads that will contain significant amounts of bran, nuts, raisins, seeds, and non-wheat flours will need additional gluten. Breads that contain mostly unbleached white flour will normally require less gluten. Adding gluten to bread mixtures that use baking powder as the leavening agent will improve the protein and usually the shape, texture and taste of the resulting bread. The addition of wheat gluten will not necessarily increase rising in breads that contain baking powder as an ingredient. Basic seitan: for 14 02 - for 28 oz. Vital wheat gluten - 1 1/3 cup - 1 box. Water -1 cup 2 cups. Add vital wheat gluten to water in mixing bowl. Stir, then knead until thoroughly mixed and elastic (about 5 min. ) Form dough into a 2 1/2 inch roll and let rest 5 minutes while preparing broth or stock of choice. Cooking method: Prepare the mixture according to quantity desired. Begin heating broth or stock of choice on a medium flame. Cut the Seitan into equal pieces about 1/2 thick. Place the Seitan in the Broth, bring the mixture to a boil and reduce to a simmer. Cover the pot and cook for one hour. Remove and serve immediately or leave the Seitan in the broth and cool. Place in containers and refrigerate. Pressure cooking method: Reduce the water by 2 tbsp (for 14 oz recipe) or 3 tbsp (for 28 oz recipe) to make a stiffer dough. Cut into equal pieces about 1/2 thick. Place broth in pressure cooker and bring to a simmer. Place the seitan into the broth, cover, seal the pressure cooker and bring up to pressure. Cook approximately 30 minutes. Release the pressure and serve. Arrowhead Mills

Long Description