The biggest different between all-purpose and bread flour is the amount of gluten: bread flour has more of it. But it may seem annoying to have to keep a giant bag of bread flour around if you’re only an occasional bread-baker. Enter a product known as a “gluten additive” or gluten flour, something you can usually add one tablespoon of to each cup of all-purpose flour to turn it into bread flour. Think of all the cabinet space you’ll save!
Tips
you are all gay and dumb
THank you for the tip! Very helpful! :) ps I think tom has some insecurities of his own that he’s putting on to others. I’m so sorry tom that you are not comfortable in your own skin :(
very useful tip but want to clear one thing that should the one tablespoon be added to the 1 cup of flour or for every one cup of bread flour, place one tablespoon of gluten into 1 cup measuring cup, then top it up to with flour.sift it .
please guide me on this as i have a pizza recpie that calls for 1 cup of bread flour.
thanks.
I don’t know if you are still looking at your question (eight years later!), but I actually find that adding the vital wheat gluten makes the dough more dry, so I might take out some of the flour to compensate. As you asked, I might go with EXCHANGING a Tablespoon of the vital wheat gluten with a Tablespoon flour, rather than simply than ADDING it to the flour. l don’t know the official protocol or science behind it, just my experience! I would also say that I have made pizza with all purpose flour and I think some pizza dough recipes actually call for it, so it could be an option. Hope this helps and that your pizza turned out great!
I made pizza dough with this and I did 1 full cup of flour to 1 TB of gluten then whisked and remeasured out of that.
Thanks Deb!
No prob!
Thanks! I have a bunch of regular flour and don’t want to go to the store.
Tom, you’re a booger-flicker too, aren’t you?
Heyyyy thanks I needed stuff on bread for chem
Might try this recipe for cinnamon buns! Pray it turns out perfect for us :’O
Have you used this technologies a lot? Im just wondering if I still need to reduce liquids the way I do when I usually convert a recipe from Bread flour to AP flour. Thanks!
I haven’t done it in a few years — I don’t have vital wheat gluten on hand right now, but I’d check the package and see if it advises. I don’t remember ever using less liquid.
I actually find that adding the vital wheat gluten makes the dough more dry, so I might take out some of the flour to compensate. Someone asked about this above. I don’t know the official protocol or science behind it, just my experience!
Great idea but it seems like a lot of gluten. Is it possible to use too much gluten?
I’m not following. The difference between regular flour and bread flour is extra gluten, hence adding more to make your own.
I’m about to try a whole wheat focaccia… with this gluten flour added. Thank you for the tip.
PS: I made a version of your honey cake and it was fantastic; I used tangerine tea and dry curacao, and white whole wheat flour (King Arthur brand). I also applied your basic ideas in that recipe to make a gingerbread and… it came out so well that I have to space out these treats lest we eat too much (and gain too much weight)!