Is there a brand of flour with enough gluten so you don't have to add
some to bake bread? Available in a regular small-city grocery: Wal Mart,
Albertson, Food City, whatever. Such flour would be a lot more
convenient.

I usually use Gold Medal 'Better for Bread' white flour but it requires a
lot of added gluten.

--
Untie the two knots to email me

"Everything is changing. People are taking their
comedians seriously and the politicians as a joke."

Will Rogers

On Sat, 22 Oct 2005 18:26:18 GMT, Ken Knecht >
wrote:

>Is there a brand of flour with enough gluten so you don't have to add
>some to bake bread? Available in a regular small-city grocery: Wal Mart,
>Albertson, Food City, whatever. Such flour would be a lot more
>convenient.
>
>I usually use Gold Medal 'Better for Bread' white flour but it requires a
>lot of added gluten.


Do you have Hecker's or King Arthur flour available to you?

I bake bread all the time (4 loaves so far today) and never add gluten
to anything at all.

What kind of breads are you baking? Why not post a recipe, and also
check previous posts in alt.bread.recipes.

Boron

Are you baking from scratch or using a machine ?

I used to do it from scratch but now use a machine but I have NEVER had
to add gluten to flours bought in UK or France

S

Ken Knecht wrote:

> Is there a brand of flour with enough gluten so you don't have to add
> some to bake bread? Available in a regular small-city grocery: Wal Mart,
> Albertson, Food City, whatever. Such flour would be a lot more
> convenient.
>
> I usually use Gold Medal 'Better for Bread' white flour but it requires a
> lot of added gluten.
>

Ken Knecht wrote:
> Is there a brand of flour with enough gluten so you don't have to add
> some to bake bread? Available in a regular small-city grocery: Wal Mart,
> Albertson, Food City, whatever. Such flour would be a lot more
> convenient.
>
I have used Bob's Red Mill flours and King Arthur flours successfully
without having to add extra gluten. I only make a few types of
standard bread, though. If you are trying something special that needs
more gluten I can't help. But both these are reliable brands. -aem

"Ken Knecht" > wrote in message
...
> Is there a brand of flour with enough gluten so you don't have to add
> some to bake bread? Available in a regular small-city grocery: Wal Mart,
> Albertson, Food City, whatever. Such flour would be a lot more
> convenient.
>
> I usually use Gold Medal 'Better for Bread' white flour but it requires a
> lot of added gluten.
>
> --
> Untie the two knots to email me
>
> "Everything is changing. People are taking their
> comedians seriously and the politicians as a joke."
>
> Will Rogers
Gold Medal Better for Bread should be one of the ideal flours to use for
general bread making. Most people do not add vital wheat gluten to their
bread flour at all. Unless you are trying to bake something out of the
ordinary? Go here
http://planeguy.mine.nu/bread/index....on=faq&page=88 and try the
sample recipe exactly as written. You may be having problems with your
technique instead of your flour. If you have any questions at all, drop in
at alt.bread.recipes and ask them there. There are a lot of experienced
people there that will be happy to help you discover exactly what is wrong.
Janet

Ken Knecht wrote:
> Is there a brand of flour with enough gluten so you don't have to add
> some to bake bread? Available in a regular small-city grocery: Wal Mart,
> Albertson, Food City, whatever. Such flour would be a lot more
> convenient.
>
> I usually use Gold Medal 'Better for Bread' white flour but it requires a
> lot of added gluten.
>

Any of the "bread" flours should do since they are usually made from
hard wheat. If that doesn't work for you and you can't find gluten, try
semolina flour...doesn't get much harder than that.

Bubba

--
You wanna measure or you wanna cook?

To you Steve and the others who responded.

No King Arthur or the other mentioned flours available here. I'll have to
check at Albertson though as I rarely shop there.

I use a bread machine. Regular recipes sometimes go ok with little or no
added gluten, but others, like one I love that includes grated parmesan
cheese and garlic powder, needs about two TBS gluten per cup of flour.
Even sometimes plain white bread doesn't remain risen, but falls before
it's done. The yeast is ok.

Steve Y > wrote in
:

> Are you baking from scratch or using a machine ?
>
> I used to do it from scratch but now use a machine but I have NEVER
> had to add gluten to flours bought in UK or France
>
> S
>
> Ken Knecht wrote:
>
>> Is there a brand of flour with enough gluten so you don't have to add
>> some to bake bread? Available in a regular small-city grocery: Wal
>> Mart, Albertson, Food City, whatever. Such flour would be a lot more
>> convenient.
>>
>> I usually use Gold Medal 'Better for Bread' white flour but it
>> requires a lot of added gluten.
>>



--
Untie the two knots to email me

"Everything is changing. People are taking their
comedians seriously and the politicians as a joke."

Will Rogers

"Ken Knecht" > wrote

> To you Steve and the others who responded.
>
> No King Arthur or the other mentioned flours available here.

You should order their catalog. Also, I think they will tell
you what stores carry their products where you live.

nancy

Perhaps that explains why several of the recipes I see coming from
t'other side of pond mention gluten as an ingredient but it is strange
to think that not only do you speak a different form of English :-),
your flour is different too !

Steve

Today's honey and mustard rolls went down well with our French
neighbours, nearly as well as the RoastBeef and Yorkshire Pudding !


> I use a bread machine. Regular recipes sometimes go ok with little or
>no added gluten, but others, like one I love that includes grated
>>parmesan

"Ken Knecht" > wrote in message
...
> To you Steve and the others who responded.
>
> No King Arthur or the other mentioned flours available here. I'll have to
> check at Albertson though as I rarely shop there.
>
> I use a bread machine. Regular recipes sometimes go ok with little or no
> added gluten, but others, like one I love that includes grated parmesan
> cheese and garlic powder, needs about two TBS gluten per cup of flour.
> Even sometimes plain white bread doesn't remain risen, but falls before
> it's done. The yeast is ok.
>
> Steve Y > wrote in
> :
>
snip
Does the dough rise o.k. in the machine before it bakes? I still think you
may be having problems other than flour. I don't use a bread machine, but
there are a lot of folks at alt.bread.recipes who do. I know that bread
machines are not as simple as dropping in the ingredients and letting it
rip. You really need to go to alt.bread.recipes as ask about your problem.
There are any number of things that could be wrong. If you do go to
Albertson's to look for flour, look for Wheat Montana. It comes in white
and whole wheat. Their flour is one of the highest protein content flours
we at alt.bread.recipes have been able to find in the US.
Janet

If it's rising, then falling, it sounds like it's over-rising rather than
lacking gluten. Maybe you should try cutting back on the yeast so the rising
slows down a bit.


"Ken Knecht" > wrote in message
...
> To you Steve and the others who responded.
>
> No King Arthur or the other mentioned flours available here. I'll have to
> check at Albertson though as I rarely shop there.
>
> I use a bread machine. Regular recipes sometimes go ok with little or no
> added gluten, but others, like one I love that includes grated parmesan
> cheese and garlic powder, needs about two TBS gluten per cup of flour.
> Even sometimes plain white bread doesn't remain risen, but falls before
> it's done. The yeast is ok.
>
> Steve Y > wrote in
> :
>
>> Are you baking from scratch or using a machine ?
>>
>> I used to do it from scratch but now use a machine but I have NEVER
>> had to add gluten to flours bought in UK or France
>>
>> S
>>
>> Ken Knecht wrote:
>>
>>> Is there a brand of flour with enough gluten so you don't have to add
>>> some to bake bread? Available in a regular small-city grocery: Wal
>>> Mart, Albertson, Food City, whatever. Such flour would be a lot more
>>> convenient.
>>>
>>> I usually use Gold Medal 'Better for Bread' white flour but it
>>> requires a lot of added gluten.
>>>
>
>
>
> --
> Untie the two knots to email me
>
> "Everything is changing. People are taking their
> comedians seriously and the politicians as a joke."
>
> Will Rogers
>
>