How to Make High-Gluten Flour - Wheat Beat (2024)

FAQs

How to Make High-Gluten Flour - Wheat Beat? ›

You have some VWG and need to know how much of it to add to the APF to get High-Gluten flour. You need a grand total of 1,000g (1kg) of flour. Plugging those numbers into the calculator gives you a result of 961g APF and 39g VWG. If you combine these together, you will have 1kg of High-Gluten 14.2% Flour.

Bread flour = 12.7% protein x 1000g = 127g protein, we need to add 15g of protein to hit 14.2%, so we use 20g of vital wheat gluten. AP flour = 11.7% protein x 1000g = 117g protein, we need to add 25g of protein to hit 14.2%, so we use 33.33g of vital wheat gluten. Hopefully this can be of use to some other bakers.

High-gluten flour has more broken starch granules than bread flour. Dough made with high-gluten flour need a greater amount of water compared to dough using bread flour.

The recommended ratio is one tablespoon of vital wheat gluten per two cups of flour. This is especially helpful for bread recipes using low-protein flour varieties, such as whole wheat or rye bread. It is also good for bread recipes with lots of mix-ins, like nuts or fruits, to provide more structure and stability.

I would suggest sprinkling the gluten powder on top of the flour instead of adding it directly to the liquid. If you add it to the water it turns into gluten instantly and although it has never caused me any issues, it may become lumpy. So, it's better to be safe than sorry.

Extra Leavening:

Sometimes you may find that adding a bit more baking powder will help, when converting a recipe to gluten free. So, if a muffin recipe calls for 1 teaspoon baking powder, for example, I'd go ahead and add 1/2 – 1 teaspoon extra.

You can also mix and match by replacing one-fourth to one-half of the all-purpose flour in a recipe with high gluten flour for a flour blend that's higher in protein. High gluten flour is used in pizza crusts, bagels, pretzels, pasta, noodles, artisanal breads, and other similar wheat products.

Gluten isn't inherently bad for most people,” says Rajagopal. “We, as humans, have consumed gluten for as long as people have been making bread. For centuries, foods with gluten have been providing people with protein, soluble fiber and nutrients.”

For example, if your recipe called for 60% hydration for 1000 grams (8 scant cups) of bread flour then you would add 600 grams (2½ cups) of water. But that same recipe with 1000 grams (8 heaping cups) whole wheat flour would likely call for 78% hydration, or 780 grams (or 3¼ cups) of water.

When you add too much vital wheat gluten, the gluten network can become overdeveloped. This results in a bread that's too chewy and dense, lacking the desired softness. It can also lead to a crust that's too thick and hard.

Which flour has the most gluten? ›

All-purpose flour has 8-11% gluten in it. It can be used to make things like waffles, pie crusts, pastries, and cookies. Bread flour has the highest amounts of gluten at 12-14%, and works well in yeast products.

Salt. In the dough world, salt provides more than just flavor—it strengthens gluten. Left to their own devices, glutenin proteins will naturally repel one another. According to McGee, introducing salt at a ratio of 1.5 to 2% of the flour by weight, actually encourages them to bond.

The higher that protein content, the more gluten-forming protein a specific type of flour contains. One way to think about it: the higher the protein, the “stronger” the flour. Cake flour, with a protein percentage of 10%, has low gluten-development potential.

Gluten can't form unless water is added to flour, so water—or any water-based liquid—is just as important as flour in doughs and batters.

Wheat and other related grains (including barley, and rye) contain a mixture of two proteins glutenin and gliadin. When flour made from grinding these grains is mixed with water the two proteins combine and form gluten. Without water, gluten is not formed.

Time serves as a general tool for controlling gluten development; the longer the flour and water spend together during the hydration process, the more numerous the gluten bonds will be, while a longer mixing time will speed up hydration by forcing the water into the flour.