On 2004-04-20, VikingQueen14 wrote:
> Gluten is added to add protein to the flour which helps the dough
> build the structure needed. Check the back of the gluten box for
> instructions.
>> From what I've learned, you need to add some white flour to the whole wheat.
>> Don't exactly remember why...something about gluten, I think. As for making
>> just one loaf, halve the recipe.

As I said in my recipe, I add a heaping teaspoon per cup of flour.
Probably about the equivelant of a level tablespoon.
but if it helps build the structure...maybe this flour is substantially
lower in gluten than the last type I used. If it didn't have the
necessary structure, it'd deflate/collapse, right??

Hrm! that's not something I'd thought about as a possible problem,
maybe I'll give it another shot and add more like a heaping TABLESPOON
of gluten per cup. At this point I was actually thinking I would not
try the flour again, but if I use it up trying to make bread that's
fine, it's cheap and I've got plenty of gluten and yeast.

sl