Can I make bread with gluten instead of wheat flour?

There have been a number of friends have left messages asking.

Since gluten is the extraction of wheat gluten protein, can gluten be used to replace wheat flour in making bread to reduce the intake of starch or refined carbohydrates?

Gluten, which is actually the protein extract from wheat flour after the starch has been removed, is commonly known as gluten flour and can be used alone to make snacks like our common baked gluten. I once made a video about how to wash out the gluten in the flour at home, which then left a deep impression of what gluten is really like: first, its color is pale yellow, the cleaner it is washed the darker the color; second, the gluten washed out, as if wet and tangled in a plastic mesh pocket ……

After a specific production process, this wet gluten can be turned into powdered gluten powder or gluten powder it. Here is the first suggestion: when buying gluten flour or gluten powder, please try to choose regular products with quality assurance, because in order to improve the protein content, there have been cases of adding melamine to gluten powder.

The gluten flour for this test is carefully selected: the gluten flour of Xinliang. It is not pure gluten, there is a part of wheat flour, but through the protein ratio of up to 75 grams per hundred grams of the value, it can be determined that gluten should account for the absolute proportion – this protein index is equivalent to the ordinary gluten flour as much as six times.

Why is a little wheat flour backfilled here, probably for the sake of softer taste. When you wash gluten at home to make gluten snacks, there is also some starch residue. The main use of this gluten flour is to make gluten snacks.

Although it is not included in the description of the use of this gluten flour as an addition to bread making. However, when I have shared several tests of Queen’s Flour before, I have also noted that some French flours have gluten powder added to them. And, in principle, gluten helps to strengthen gluten, which naturally contributes to the expansion of the bread. So how should gluten be added and how much should be added?

In order to feel the impact of gluten on bread making more obviously, this time, using it and T170 whole rye flour, in the ratio of 1 to 1, tried to make a gluten rye bread. Why choose rye? Because the disadvantage of rye flour is almost completely gluten-free, so usually need to add wheat flour, then this time just replace wheat flour with gluten flour, can have the most obvious control effect.

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