On Tue, 4 Nov 2014 09:59:57 -0800 (PST), dsi1 >
wrote:

> I use APF but I have used wheat gluten with regular flour with good results. Mostly it works best with plain French or Italian bread. The crust gets all shiny and very crisp. OTOH, who the heck has wheat gluten?

I don't now, but I will sometime in the near future because it's on my
list of what to buy the next time I'm in a certain store.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.