Gluten

Gluten is wheat protein. Some wheats have more gluten than others. Even the same variety will have different gluten contents depending on the year and where it was grown. High-gluten wheat is good for bread making. Low-gluten flour is good for cakes and pasteries. I usually use gluten when using white wheat and sometimes with red wheat if I am working with a poor crop. The first time I looked for gluten I went nuts. Come to find out, there are boxes of it in the health food section of Dominick's (Safeway).

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