Gloria P wrote:
>
> You can find "essential gluten" a lot easier in health food stores
> (or those that sell lots of ingredients in bulk bins.) Buy a half-cup or
> 4 oz. or so and add a tsp. or more to your all purpose flour. It's
> quite inexpensive and keeps forever in the freezer in a zip-lock baggie.


3 people now have suggested that I buy gluten and add it to bread flour
or all-purpose flour. I'll do that if I can't find high-gluten flour
easily. Thing is, I want to make regular water bagels of the sort I got
in Grand Central Station in New York. There are tons of recipes all
over the web, but I don't know which one is the one I'm thinking of
until I try it. With the croissants, we had to dive in, try a recipe,
and adjust from there. I'm sure it will be the same thing with the
bagels, but I'd hoped just to start with a recipe, follow it exactly,
and see what I think, and to do that without substitutions on the first try.


--Lia