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Gluten

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drinks View Drop Down
Chef's Apprentice
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Topic: Gluten
    Posted: 16 January 2016 at 13:44
I cannot find a place that gives the amount of essential wheat gluten that is necessary to get gluten free flour breads to rise and hold while baking.
Rye, field pea, bean, rice , garbanzo and other low or no gluten items that can be ground into bread flour.
I am especially interested in rye and field pea flour bread.
Anyone have experience with these?
When I was a kid, about 12 years old, a neighbor of my GM served blackeyed pea bread, I loved it, of course I was too young to ask for a recipe and the woman has been dead over 60 years.
I make all purpose flour behave in bread recipes by adding a tablespoon of gluten per cup of ap flour, but have no idea where to start with flours with NO gluten.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 17 January 2016 at 07:02
Is the goal to be gluten free, Drinks? Or merely to get those other flours to leaven?

Whole grain flours are always difficult to work with, for bread, because, as you note, without gluten getting them to rise is rough. Tye is the easiest to work with, because it does contain some gluten.

There are techniques for getting them to rise. But without the addition of gluten, they'll never be light and fluffy.

When experiementing, I usually start half & half with high-protein bread flour and the other grain. Then slowly start backing off the bread flour.

Do you recall if the cowpea bread was baked? Traditionally they would be a steamed or boiled bread.
But we hae meat and we can eat
And sae the Lord be thanket
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drinks View Drop Down
Chef's Apprentice
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 17 January 2016 at 11:15
The cowpea bread was baked, it has been a LONG time, but I believe the peas were cooked and then mashed, the bread was baked.I am interested in using gluten free flours to make certain flavors of bread, the presence of gluten is not a concern.
I would like at least somewhat light bread using such things as blackeyed pea and pinto or navy bean flours without adding wheat flour.
I do want to use yeast, though adding some baking powder or baking soda would be fine.
I need a starting point on the amount of gluten to add per cup of non wheat flour.
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Tom Kurth View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 17 January 2016 at 12:27
Have a pkg. of Hodgson Mills Vital Wheat Gluten in the cabinet. Has only generic instructions: 4 t. per loaf. If you're willing to experiment, I'd start with more, maybe 1.5 X, and then adjust.
Best,
Tom

Escape to Missouri
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drinks View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 17 January 2016 at 13:57
Does anyone know what the amount of gluten is in a cup of bread flour?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 January 2016 at 12:16
Technically, Drinks, there is no gluten. There are two proteins which, when combined and activated by liquid, become gluten.

That said, amounts differ by brand and geography. But unbleached bread flour is, on average, about 13% protein. So-called "high gluten" flour runs about 16%
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 18 January 2016 at 12:51
After doing a lot of looking, I THINK I would start with 2.5 TBSP of store bought essential wheat gluten,(advertised as being 75% gluten),added to one cup of a gluten free flour might make a bread that would rise decently.
Now to get some gluten free flower, I am inclined to do something with garbanzo flour, I believe I have some, I do have some grain sorghum flour, may try a blend of what I have .
I shall report back.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 18 January 2016 at 14:35
I found a cup of sweet sorghum flour and a cup of garbanzo flour.
This with 2 tbsp of sugar, 1 tsp of salt, 2 tbsp of butter, 1 cup of 110' water, 5 tbsp of wheat gluten and 1/4 cup powdered milk. mixed and set aside to rise.
Room temperature is about 75', I expect to need at least 3 hours of initial rise time.
Trying to decide if I want 1 regular loaf pan or 2 small loaf pans.
Decisions, decisions!
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 19 January 2016 at 14:12
https://www.youtube.com/watch?v=aM2n_muCIC4

I like gluten.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 19 January 2016 at 18:32
Even with 2 rises, it did not rise a lot.
The flavor is good and it is not rubbery.
I believe it is going to go through the food processor and become bread crumbs.
Next time, I shall try the same mix, but with an equal amount of bread flour.
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