http://www.culinarymusings.com/2009/02/cake-pastry-high-gluten-or-bread-tips-for-choosing-the-right-flour-for-your-recipe/ Easy Recipes For Your Kitchen Thu, 17 Nov 2011 20:40:48 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.culinarymusings.com/2009/02/cake-pastry-high-gluten-or-bread-tips-for-choosing-the-right-flour-for-your-recipe/comment-page-1/#comment-965 Becky McElroy Thu, 08 Sep 2011 14:00:56 +0000 http://www.culinarymusings.com/?p=397#comment-965 WHat can I bake with high gluten flour? WHat can I bake with high gluten flour?

]]> http://www.culinarymusings.com/2009/02/cake-pastry-high-gluten-or-bread-tips-for-choosing-the-right-flour-for-your-recipe/comment-page-1/#comment-964 Becky McElroy Thu, 08 Sep 2011 14:00:14 +0000 http://www.culinarymusings.com/?p=397#comment-964 I have a large amount of high gluten flour. What can I bake with this. I have a large amount of high gluten flour. What can I bake with this.

]]> http://www.culinarymusings.com/2009/02/cake-pastry-high-gluten-or-bread-tips-for-choosing-the-right-flour-for-your-recipe/comment-page-1/#comment-605 admin Mon, 28 Feb 2011 19:01:31 +0000 http://www.culinarymusings.com/?p=397#comment-605 Bread flour has higher amounts of gluten, pastry flour the lowest, AP (all purpose) flour is in the middle. Whole wheat flour includes the bran of the wheat berry, so ounce for ounce is lower gluten as well. Best bet: use white bread flour to maximize gluten. As far as the baking soda is concerned, this is sodium bicarbonate, a chemical leavener (in contrast to yeast as an organic leavener). Baking Soda will create carbon dioxide gas when it reacts with the moisture in the dough to lighten the texture. This is a good thing with a high-gluten dough, which could othewise become quite chewy. Bread flour has higher amounts of gluten, pastry flour the lowest, AP (all purpose) flour is in the middle. Whole wheat flour includes the bran of the wheat berry, so ounce for ounce is lower gluten as well. Best bet: use white bread flour to maximize gluten. As far as the baking soda is concerned, this is sodium bicarbonate, a chemical leavener (in contrast to yeast as an organic leavener). Baking Soda will create carbon dioxide gas when it reacts with the moisture in the dough to lighten the texture. This is a good thing with a high-gluten dough, which could othewise become quite chewy.

]]> http://www.culinarymusings.com/2009/02/cake-pastry-high-gluten-or-bread-tips-for-choosing-the-right-flour-for-your-recipe/comment-page-1/#comment-596 Jack Guard Thu, 03 Feb 2011 01:10:06 +0000 http://www.culinarymusings.com/?p=397#comment-596 I'm going crazy. I'm trying out Chinese stretched noodle dough recipes--one recipe calls for baking soda as a so-called leavener?? that also may aid in the stretch-factor----the idea is having high gluten so that when the dough is kneaded thoroughly it will become very stretchy and won't break when stretched....ANY ideas for an un-schooled flour person would be greatly appreciated....Thanks.. :) I’m going crazy. I’m trying out Chinese stretched noodle dough recipes–one recipe calls for baking soda as a so-called leavener?? that also may aid in the stretch-factor—-the idea is having high gluten so that when the dough is kneaded thoroughly it will become very stretchy and won’t break when stretched….ANY ideas for an un-schooled flour person would be greatly appreciated….Thanks..

]]> http://www.culinarymusings.com/2009/02/cake-pastry-high-gluten-or-bread-tips-for-choosing-the-right-flour-for-your-recipe/comment-page-1/#comment-456 IBS Diet Sun, 13 Jun 2010 18:29:07 +0000 http://www.culinarymusings.com/?p=397#comment-456 Hmmm…good to find out, there were definitely two or three items which I had not thought of before. Hmmm…good to find out, there were definitely two or three items which I had not thought of before.

]]> http://www.culinarymusings.com/2009/02/cake-pastry-high-gluten-or-bread-tips-for-choosing-the-right-flour-for-your-recipe/comment-page-1/#comment-365 Diane Mon, 18 May 2009 23:05:29 +0000 http://www.culinarymusings.com/?p=397#comment-365 Something on Food Network today indicated one could turn unbleached flour into flour without gluten. Is this for real? Something on Food Network today indicated one could turn unbleached flour into flour without gluten. Is this for real?

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