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What the heck is going on with gluten?
Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things.
Is this maybe the result of this gluten-free kick now? I believe I read that only 2% of the population really needs to live gluten-free, but everyone takes these scares to heart, or so it seems. I use the gluten to mix my own bread flour. |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 09:23:18 -0700 (PDT), Kalmia
> wrote: >Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things. > >Is this maybe the result of this gluten-free kick now? I believe I read that only 2% of the population really needs to live gluten-free, but everyone takes these scares to heart, or so it seems. > >I use the gluten to mix my own bread flour. Gluten is a protein, and as such some people are very sensitive to it. And it's the latest alleged dietary evil, popularly. Nothing wrong with gluten, just some are sensitive to it, so we all have to suffer this latest dietary warning craze! John Kuthe... --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 09:23:18 -0700 (PDT), Kalmia
> wrote: >Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things. > >Is this maybe the result of this gluten-free kick now? I believe I read that only 2% of the population really needs to live gluten-free, but everyone takes these scares to heart, or so it seems. > >I use the gluten to mix my own bread flour. Honeyville has it, Amazon has it, King Arthur has it. |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 09:23:18 -0700 (PDT), Kalmia
> wrote: > Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things. Shoot, really? I was gearing up to try that one of these days. > > Is this maybe the result of this gluten-free kick now? I believe I read that only 2% of the population really needs to live gluten-free, but everyone takes these scares to heart, or so it seems. Maybe it's all being funneled off to make seitan. ;) > > I use the gluten to mix my own bread flour. How much do you add? I called the Whole Foods nearest me but they don't stock it anymore however, however Rainbow does (vital wheat gluten, $5.25 lb) - so I'd suggest calling your local food cooperative... or maybe a health food store. The internet tells me that Bob's Red Mill and King Arthur sell it - so maybe you can talk to a store that stocks a variety of Bob's Red Mill items and get them to order it for you. The good news is that I saw nutritional yeast the other day in the bulk bin section at Whole Foods, so that means I won't need to trek across town for it. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
What the heck is going on with gluten?
On Sunday, September 28, 2014 9:23:18 AM UTC-7, Kalmia wrote:
> Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things. > > > > Is this maybe the result of this gluten-free kick now? I believe I read that only 2% of the population really needs to live gluten-free, but everyone takes these scares to heart, or so it seems. > > > > I use the gluten to mix my own bread flour. check amazon. |
What the heck is going on with gluten?
On Sunday, September 28, 2014 1:14:14 PM UTC-4, sf wrote:
> How much do you add? 1T to 1C KA flour. |
What the heck is going on with gluten?
On Sunday, September 28, 2014 1:14:14 PM UTC-4, sf wrote:
> On Sun, 28 Sep 2014 09:23:18 -0700 (PDT), Kalmia > > > wrote: > > > > > Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things. > > > > Shoot, really? I was gearing up to try that one of these days. Ya mean Barry Farms? They still have an extensive website but I just cudn't spot the gluten. Also cudn't get fresh cranberries today either - must be too early in the year. My frozen 2013 supply has been exhausted. When the cashier asks now, "Did you find everything OK?" ( excuse the "ok"....) I just say "Yes" rather than going thru all this blather about gluten, crans etc. and having some kid go on a fruitless trek of the aisles. |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 10:23:58 -0700 (PDT), Kalmia
> wrote: > On Sunday, September 28, 2014 1:14:14 PM UTC-4, sf wrote: > > > > How much do you add? > > > > 1T to 1C KA flour. Thanks, I'll give it a try! -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 10:28:26 -0700 (PDT), Kalmia
> wrote: > On Sunday, September 28, 2014 1:14:14 PM UTC-4, sf wrote: > > On Sun, 28 Sep 2014 09:23:18 -0700 (PDT), Kalmia > > > > > wrote: > > > > > > > > > Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things. > > > > > > > > Shoot, really? I was gearing up to try that one of these days. > > Ya mean Barry Farms? They still have an extensive website but I just cudn't spot the gluten. No, I'm talking about adding extra gluten to flour - never heard of Barry Farms until you mentioned it. In any case, I'm at the "all gluten is the same" point and not buying anything special over the internet when I have nothing to compare it to. > > Also cudn't get fresh cranberries today either - must be too early in the year. My frozen 2013 supply has been exhausted. I think you need to wait until the end of the month for fresh cranberries to appear. I'm currently considering this recipe (although the gingered cranberry sauce sounds delicious too) http://www.partial-ingredients.com/a...3824#more-3824 > > When the cashier asks now, "Did you find everything OK?" ( excuse the "ok"....) I just say "Yes" rather than going thru all this blather about gluten, crans etc. and having some kid go on a fruitless trek of the aisles. > I hear you loud & clear, but that didn't stop me from calling and making them do it anyway. It saved me a trip. :) -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
What the heck is going on with gluten?
Kalmia wrote in rec.food.cooking:
> Two major grocery stores in my area no longer carry it. I may have > to revert to health food store and a special order. Even cudn't find > it on barryfarms.com which used to be a good supplier for weird > things. > > Is this maybe the result of this gluten-free kick now? I believe I > read that only 2% of the population really needs to live gluten-free, > but everyone takes these scares to heart, or so it seems. > > I use the gluten to mix my own bread flour. I use it with the denser breads. I am so tired of the silly scares causing mass flock 'ooh that is bad for you'. Carol -- |
What the heck is going on with gluten?
sf wrote in rec.food.cooking:
> On Sun, 28 Sep 2014 09:23:18 -0700 (PDT), Kalmia > > wrote: > > > Two major grocery stores in my area no longer carry it. I may have > > to revert to health food store and a special order. Even cudn't > > find it on barryfarms.com which used to be a good supplier for > > weird things. > > Shoot, really? I was gearing up to try that one of these days. > > > > Is this maybe the result of this gluten-free kick now? I believe I > > read that only 2% of the population really needs to live > > gluten-free, but everyone takes these scares to heart, or so it > > seems. > > Maybe it's all being funneled off to make seitan. ;) > > > > I use the gluten to mix my own bread flour. > > How much do you add? I called the Whole Foods nearest me but they > don't stock it anymore however, however Rainbow does (vital wheat > gluten, $5.25 lb) - so I'd suggest calling your local food > cooperative... or maybe a health food store. The internet tells me > that Bob's Red Mill and King Arthur sell it - so maybe you can talk to > a store that stocks a variety of Bob's Red Mill items and get them to > order it for you. > > The good news is that I saw nutritional yeast the other day in the > bulk bin section at Whole Foods, so that means I won't need to trek > across town for it. THe amount added is based on the type of flours used in breadmaking but generally you want to add 1 TS per cup of flour used. Try it at that level then up it if you do not get the rise you wanted. -- |
What the heck is going on with gluten?
Kalmia wrote in rec.food.cooking:
> On Sunday, September 28, 2014 1:14:14 PM UTC-4, sf wrote: > > > > How much do you add? > > > > 1T to 1C KA flour. WOW! More than I use but then I might be going for a lower rise bread. Carol -- |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" > wrote:
> > THe amount added is based on the type of flours used in breadmaking but > generally you want to add 1 TS per cup of flour used. Try it at that > level then up it if you do not get the rise you wanted. Is the 1T added to all purpose to make bread flour or to bread flour to make a super bread flour? -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
What the heck is going on with gluten?
Kalmia wrote:
> >Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things. > >Is this maybe the result of this gluten-free kick now? I believe I read that only 2% of the population really needs to live gluten-free, but everyone takes these scares to heart, or so it seems. > >I use the gluten to mix my own bread flour. With the gluten scare they're probably not selling enough... buy good bread flour instead. |
What the heck is going on with gluten?
"cshenk" > wrote in message ... > Kalmia wrote in rec.food.cooking: > >> Two major grocery stores in my area no longer carry it. I may have >> to revert to health food store and a special order. Even cudn't find >> it on barryfarms.com which used to be a good supplier for weird >> things. >> >> Is this maybe the result of this gluten-free kick now? I believe I >> read that only 2% of the population really needs to live gluten-free, >> but everyone takes these scares to heart, or so it seems. >> >> I use the gluten to mix my own bread flour. > > I use it with the denser breads. I am so tired of the silly scares > causing mass flock 'ooh that is bad for you'. A while back there was a poll take online about who was doing gluten free. One of the questions was "what is gluten." Most people didn't even know. People will do whatever celebrities do. I remember when Oprah announced she was giving up beef. Sales of beef dropped through the floor. The Cattleman's Beef Association actually tried to sue her for infringing on business. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com |
What the heck is going on with gluten?
On Sunday, September 28, 2014 2:36:20 PM UTC-4, Brooklyn1 wrote:
> Kalmia wrote: > > > > > >Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things. > > > > > >Is this maybe the result of this gluten-free kick now? I believe I read that only 2% of the population really needs to live gluten-free, but everyone takes these scares to heart, or so it seems. > > > > > >I use the gluten to mix my own bread flour. > > > > With the gluten scare they're probably not selling enough... buy good > > bread flour instead. Ya can't even find THAT anymore. So, my modus bakerandi has been to buy el cheapo AP flour for other than bread making, and KA plus adding the gluten for ABM productions. I have tried the bread recipe using the el cheapo and no gluten and the loaf was pretty puny. |
What the heck is going on with gluten?
On Sunday, September 28, 2014 2:32:35 PM UTC-4, sf wrote:
> On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" > wrote: > > > > > > > > THe amount added is based on the type of flours used in breadmaking but > > > generally you want to add 1 TS per cup of flour used. Try it at that > > > level then up it if you do not get the rise you wanted. > > > > Is the 1T added to all purpose to make bread flour or to bread flour > > to make a super bread flour? > I add the gluten to the KA flour. |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 12:10:31 -0700 (PDT), Kalmia
> wrote: > On Sunday, September 28, 2014 2:32:35 PM UTC-4, sf wrote: > > On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" > wrote: > > > > > > > > > > > > > > THe amount added is based on the type of flours used in breadmaking but > > > > > generally you want to add 1 TS per cup of flour used. Try it at that > > > > > level then up it if you do not get the rise you wanted. > > > > > > > > Is the 1T added to all purpose to make bread flour or to bread flour > > > > to make a super bread flour? > > > I add the gluten to the KA flour. KA all purpose or bread flour? -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 10:23:58 -0700 (PDT), Kalmia
> wrote: >On Sunday, September 28, 2014 1:14:14 PM UTC-4, sf wrote: > > >> How much do you add? > > > >1T to 1C KA flour. That seems like a lot for an already hefty flour. Unless, are you having problems with a bread machine loaf? Or trying to bolster a rye or heavy grain loaf? Otherwise you should be able to get a decent loaf from AP flour. Janet US |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 09:23:18 -0700 (PDT), Kalmia >
wrote: >Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things. I see Barry Farms listed at Amazon as having it, along with a bunch of other sellers. It is easy to order things from Amazon. http://www.amazon.com/s/search-alias...wheat%20gluten Don. www.donwiss.com (e-mail link at home page bottom). |
What the heck is going on with gluten?
On Sun, 28 Sep 2014, Kalmia > wrote:
>Ya mean Barry Farms? They still have an extensive website but I just cudn't spot the gluten. Their website is rather disorganized. I was going to go there and find it for you, but Malwarebytes says the site is infected with a virus and won't let me go there. I recommend not going there. Don. www.donwiss.com (e-mail link at home page bottom). |
What the heck is going on with gluten?
JohnJohn > wrote in
: >>Is the 1T added to all purpose to make bread flour or to bread >>flour to make a super bread flour? > > I was wondering about that too. I've never added gluten to > flour and I've never had a problem. But maybe if you can only > get all-purpose flour... You would use it with flours that are low or non-existent in gluten, like rice or oat. -- Socialism never took root in America because the poor there see themselves not as an exploited proletariat but as temporarily embarassed millionaires. - John Steinbeck |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 12:44:27 -0400, Boron Elgar
> wrote: >On Sun, 28 Sep 2014 09:23:18 -0700 (PDT), Kalmia > wrote: > >>Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things. >> >>Is this maybe the result of this gluten-free kick now? I believe I read that only 2% of the population really needs to live gluten-free, but everyone takes these scares to heart, or so it seems. >> >>I use the gluten to mix my own bread flour. > > >Honeyville has it, Amazon has it, King Arthur has it. I thought he was dead? And why has he gone into retailing? |
What the heck is going on with gluten?
Jeßus > wrote in
: >>King Arthur has it. > > I thought he was dead? > And why has he gone into retailing? You're thinking of Richard III who when he found out that they were building a carpark in Leicester, famously replied: "They're building a carpark?? In Leicester?? Over my dead body!!" -- Socialism never took root in America because the poor there see themselves not as an exploited proletariat but as temporarily embarassed millionaires. - John Steinbeck |
What the heck is going on with gluten?
On 2014-09-28 5:24 PM, Michel Boucher wrote:
> Jeßus > wrote in > : > >>> King Arthur has it. >> >> I thought he was dead? >> And why has he gone into retailing? > > You're thinking of Richard III who when he found out that they were > building a carpark in Leicester, famously replied: "They're > building a carpark?? In Leicester?? Over my dead body!!" > LOL |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 16:24:15 -0500, Michel Boucher
> wrote: >Jeßus > wrote in : > >>>King Arthur has it. >> >> I thought he was dead? >> And why has he gone into retailing? > >You're thinking of Richard III who when he found out that they were >building a carpark in Leicester, famously replied: "They're >building a carpark?? In Leicester?? Over my dead body!!" Boom-tish :) |
What the heck is going on with gluten?
"Michel Boucher" > wrote in message ... > Jeßus > wrote in > : > >>>King Arthur has it. >> >> I thought he was dead? >> And why has he gone into retailing? > > You're thinking of Richard III who when he found out that they were > building a carpark in Leicester, famously replied: "They're > building a carpark?? In Leicester?? Over my dead body!!" lolol -- http://www.helpforheroes.org.uk/shop/ |
What the heck is going on with gluten?
"Kalmia" > wrote in message ... > Two major grocery stores in my area no longer carry it. I may have to > revert to health food store and a special order. Even cudn't find it on > barryfarms.com which used to be a good supplier for weird things. > > Is this maybe the result of this gluten-free kick now? I believe I read > that only 2% of the population really needs to live gluten-free, but > everyone takes these scares to heart, or so it seems. > > I use the gluten to mix my own bread flour. Barry Farms isn't like it used to be. I used to order quite a lot from them but they gradually began changing what they sell. And for a time, their website was totally down but I could find some of their products (seemingly excess) at Ebay. I have not tried to look for gluten. I just bought the pre-made bread flour. |
What the heck is going on with gluten?
"John Kuthe" > wrote in message ... > On Sun, 28 Sep 2014 09:23:18 -0700 (PDT), Kalmia > > wrote: > >>Two major grocery stores in my area no longer carry it. I may have to >>revert to health food store and a special order. Even cudn't find it on >>barryfarms.com which used to be a good supplier for weird things. >> >>Is this maybe the result of this gluten-free kick now? I believe I read >>that only 2% of the population really needs to live gluten-free, but >>everyone takes these scares to heart, or so it seems. >> >>I use the gluten to mix my own bread flour. > > Gluten is a protein, and as such some people are very sensitive to it. > > And it's the latest alleged dietary evil, popularly. Nothing wrong > with gluten, just some are sensitive to it, so we all have to suffer > this latest dietary warning craze! > > John Kuthe... Yes. I am getting quite sick of it. I know that some people truly do have to avoid it but there are countless others who do not fall into that category and are treating it like it is evil. |
What the heck is going on with gluten?
"Michel Boucher" > wrote in message ... > Jeßus > wrote in > : > >>>King Arthur has it. >> >> I thought he was dead? >> And why has he gone into retailing? > > You're thinking of Richard III who when he found out that they were > building a carpark in Leicester, famously replied: "They're > building a carpark?? In Leicester?? Over my dead body!!" OMG! Gluten killed King Arthur! |
What the heck is going on with gluten?
"sf" > wrote in message ... > On Sun, 28 Sep 2014 09:23:18 -0700 (PDT), Kalmia > > wrote: > >> Two major grocery stores in my area no longer carry it. I may have to >> revert to health food store and a special order. Even cudn't find it on >> barryfarms.com which used to be a good supplier for weird things. > > Shoot, really? I was gearing up to try that one of these days. >> >> Is this maybe the result of this gluten-free kick now? I believe I read >> that only 2% of the population really needs to live gluten-free, but >> everyone takes these scares to heart, or so it seems. > > Maybe it's all being funneled off to make seitan. ;) >> >> I use the gluten to mix my own bread flour. > > How much do you add? I called the Whole Foods nearest me but they > don't stock it anymore however, however Rainbow does (vital wheat > gluten, $5.25 lb) - so I'd suggest calling your local food > cooperative... or maybe a health food store. The internet tells me > that Bob's Red Mill and King Arthur sell it - so maybe you can talk to > a store that stocks a variety of Bob's Red Mill items and get them to > order it for you. > > The good news is that I saw nutritional yeast the other day in the > bulk bin section at Whole Foods, so that means I won't need to trek > across town for it. One T. for every cup of flour. http://www.ehow.com/how_2316531_make-bread-flour.html |
What the heck is going on with gluten?
On Sunday, September 28, 2014 1:36:20 PM UTC-5, Brooklyn1 wrote:
> Kalmia wrote: > > > > > >Two major grocery stores in my area no longer carry it. I may have to revert to health food store and a special order. Even cudn't find it on barryfarms.com which used to be a good supplier for weird things. > > > > > >Is this maybe the result of this gluten-free kick now? I believe I read that only 2% of the population really needs to live gluten-free, but everyone takes these scares to heart, or so it seems. > > > > > >I use the gluten to mix my own bread flour. > > > > With the gluten scare they're probably not selling enough... buy good > > bread flour instead. It is cheaper to buy AP flour when it is super-on-sale, then add gluten. Since you have more money than sense, you keep doing it your way. --Bryan |
What the heck is going on with gluten?
"sf" > wrote in message ... > No, I'm talking about adding extra gluten to flour - never heard of > Barry Farms until you mentioned it. In any case, I'm at the "all > gluten is the same" point and not buying anything special over the > internet when I have nothing to compare it to. Barry Farms has been around for years. I used to order stuff from them when I lived in CA, but now I can't remember what. In NY, they were my source for dried vegetables and beans that I couldn't find locally. They are a great source for gluten free things if you need those. |
What the heck is going on with gluten?
"Don Wiss" > wrote in message ... > On Sun, 28 Sep 2014, Kalmia > wrote: > >>Ya mean Barry Farms? They still have an extensive website but I just >>cudn't spot the gluten. > > Their website is rather disorganized. I was going to go there and find it > for you, but Malwarebytes says the site is infected with a virus and won't > let me go there. I recommend not going there. Hmmm... Strange. The site is organized weirdly though. They have made changes but not necessarily an improvement. |
What the heck is going on with gluten?
"sf" > wrote in message ... > On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" > wrote: > >> >> THe amount added is based on the type of flours used in breadmaking but >> generally you want to add 1 TS per cup of flour used. Try it at that >> level then up it if you do not get the rise you wanted. > > Is the 1T added to all purpose to make bread flour or to bread flour > to make a super bread flour? You add it to make bread flour. |
What the heck is going on with gluten?
"sf" > wrote in message ... > On Sun, 28 Sep 2014 12:10:31 -0700 (PDT), Kalmia > > wrote: > >> On Sunday, September 28, 2014 2:32:35 PM UTC-4, sf wrote: >> > On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" > wrote: >> > >> > >> > >> > > >> > >> > > THe amount added is based on the type of flours used in breadmaking >> > > but >> > >> > > generally you want to add 1 TS per cup of flour used. Try it at that >> > >> > > level then up it if you do not get the rise you wanted. >> > >> > >> > >> > Is the 1T added to all purpose to make bread flour or to bread flour >> > >> > to make a super bread flour? >> > >> I add the gluten to the KA flour. > > KA all purpose or bread flour? Add it to regular flour to make bread flour. |
What the heck is going on with gluten?
"JohnJohn" > wrote in message ... > On Sun, 28 Sep 2014 11:32:35 -0700, sf > wrote: > >>On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" > wrote: >> >>> >>> THe amount added is based on the type of flours used in breadmaking but >>> generally you want to add 1 TS per cup of flour used. Try it at that >>> level then up it if you do not get the rise you wanted. >> >>Is the 1T added to all purpose to make bread flour or to bread flour >>to make a super bread flour? > > I was wondering about that too. I've never added gluten to flour and > I've never had a problem. But maybe if you can only get all-purpose > flour... Is bread flour a fairly new thing? Such as... Maybe came out when bread machines did? I never used it before but the recipe I made yesterday called for it and many recipes that I see now call for it. |
What the heck is going on with gluten?
"Paul M. Cook" > wrote in message ... > > "cshenk" > wrote in message > ... >> Kalmia wrote in rec.food.cooking: >> >>> Two major grocery stores in my area no longer carry it. I may have >>> to revert to health food store and a special order. Even cudn't find >>> it on barryfarms.com which used to be a good supplier for weird >>> things. >>> >>> Is this maybe the result of this gluten-free kick now? I believe I >>> read that only 2% of the population really needs to live gluten-free, >>> but everyone takes these scares to heart, or so it seems. >>> >>> I use the gluten to mix my own bread flour. >> >> I use it with the denser breads. I am so tired of the silly scares >> causing mass flock 'ooh that is bad for you'. > > A while back there was a poll take online about who was doing gluten free. > One of the questions was "what is gluten." Most people didn't even know. > People will do whatever celebrities do. I remember when Oprah announced > she was giving up beef. Sales of beef dropped through the floor. The > Cattleman's Beef Association actually tried to sue her for infringing on > business. Oh yes. The many diets of Oprah. People always do what she says. |
What the heck is going on with gluten?
sf wrote in rec.food.cooking:
> On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" > wrote: > > > > > THe amount added is based on the type of flours used in breadmaking > > but generally you want to add 1 TS per cup of flour used. Try it > > at that level then up it if you do not get the rise you wanted. > > Is the 1T added to all purpose to make bread flour or to bread flour > to make a super bread flour? Note that if you use the 1 symbol, T is tablespoon and t is teaspoon. Generally it depends on the gluten level of the flour. Better for Bread and King Arthor (KA) normally need nothing added. Regular all purpose can use a ts (t) per 2 cups to make pretty much the same as 'bread flour'. Now whole wheat and rye flours may need closer to 1 TB per cup but I'd start lower and test it first. -- |
What the heck is going on with gluten?
On Sun, 28 Sep 2014 15:23:14 -0700, "Julie Bove"
> wrote: > Add it to regular flour to make bread flour. Okay, thanks - that will create some space in my cupboard if it works. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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