On 11/4/2014 8:51 AM, sf wrote:
> 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.
>
>

I don't bake enough for me to keep a bag ready at hand. OTOH, I don't
really see much need for the stuff in most baking. The gluten imparts a
crispy crust and a large, open-cell structure in Italian bread but I
don't see that as a desirable thing in a lot of bread making.