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Lars Ragnarsson | 04-25-2009 04:37 AM
Bread Maker & Wheat Gluten I've had a breadmaker for a few years, but I couldn't get the stuff to come out. I dug it out again about a year ago, and found some improvement by making 1 lb. loaves instead of the 1.5 lb. Still, the bread would always seem to rise, and then collapse back onto itself. After doing some reading here, I decided to try adding in some wheat gluten (6.5 oz, $2 a WallyWorld), even though the instruction manual never mentions it. While the package calls for 4 tsp/loaf, I tried half that. The results have been amazing. My wheat and French loaves rise higher, and they don't collapse. Also, the crusts used to flake terribly - every time I'd cut a slice, I'd have a pile of crumbs to clean up. Now, there's nary a crumb left behind. This convinced me that some wheat gluten is a must for the prep closet. Honeyville and places like that have it in #10 cans for a lot cheaper than your local grocer. I picked up a case during the 15% sale. That ought to last me a month or so! :10_1_20:

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