In news:rec.food.cooking, Arri London > posted on Sun, 25
Apr 2010 17:10:40 -0600 the following:

> Damaeus wrote:
>
> > I've got some all-purpose flour and I also have some gluten. Could I
> > get similar results adding some gluten to the all-purpose flour for
> > baking bread? How much would one need to add?
>
> We usually add 1 tbs of powdered gluten to the flour needed to make a
> 1.5 loaf of bread. That amounts to about 3--3.5 cups of flour. You
> could add more and see what the texture turns out to be.

A French Bread recipe I'm going to try calls for 3.5 to 4 cups of flour,
so I'll give it a shot. Thanks.

Damaeus
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