I'm looking for info using Vital wheat Gluten..

**brenda67** · 02-09-2012, 01:33 PM

My family loves white bread (dislikes wheat bread) and wondering if I can get my homemade bread a little more airy like instead of a more dense bread..I'm wondering if I can use the VWG in my white bread flour instead of the whole wheat flour? TIA..

**pat in east texas** · 02-09-2012, 02:12 PM

VWG is not a substitute for whole wheat; it's just the gluten part of the wheat. It makes the bread dough more light in texture and "bready|". If you very gradually use more and more whole wheat in your bread and use the VWG, no more than 2 tablespoons a loaf, your family may get used to the wheat taste. I use half whole wheat and half white. It has a good wheat taste but not the denseness.

**brenda67** · 02-09-2012, 02:44 PM

Can I strickley use it to make my white bread more like store bought bread that is really light & airy? Sorry, I'm not understanding what your trying to say?

**brenda67** · 02-09-2012, 02:46 PM

Maybe I need to check into a bread conditioner to get that texture that white store bought bread has?

**Saule** · 02-09-2012, 05:27 PM

The bread conditioners are vital wheat gluten with some ginger, lemon, lecithin and other things. Wheat flour contains gluten - this is a protein which develops into long strands as you knead the bread or through the autolyse method if a dough stands around overnight. Whole wheat flour has the bran - the outside coating of the wheatberry - ground in. The bran is relatively sharp and cuts through the gluten strands which leads to a denser texture.

Adding 1 to 2 tsp of vital wheat gluten for each cup of whole wheat flour will strengthen the gluten and help the dough rise. It is a good thing to add whenever you have a dough you have made with all-purpose flour or whole wheat flour.

If you have a bulk food store or a Trader Joe's near you or Whole Foods I think, look for white whole wheat flour. This flour is milled from a different strain of wheat so it looks white rather than brown the way normal whole wheat flour looks. Try using it - especially if you use half white whole wheat and half regular bread flour, your family will be less likely to notice and perhaps just realize that the bread tastes better. Again, add some VWG to the dough.

**bunnys** · 02-09-2012, 05:51 PM

Wow, didn't know that about whole wheat flour and vital wheat gluten.

I have just started making bread in a bread machine I got at the thrift store. This past Sunday I made a 100% whole wheat 1lb loaf and added 1 T of VWG. The bread wasn't that good (and soft and light and airy) like I'm used to but I'm going to get used to it bc I'm now making my bread and I'm not going to start eating white bread.

But, where can I get cheap VWG?

**brenda67** · 02-09-2012, 06:16 PM

Originally Posted by bunnys

Wow, didn't know that about whole wheat flour and vital wheat gluten.

I have just started making bread in a bread machine I got at the thrift store. This past Sunday I made a 100% whole wheat 1lb loaf and added 1 T of VWG. The bread wasn't that good (and soft and light and airy) like I'm used to but I'm going to get used to it bc I'm now making my bread and I'm not going to start eating white bread.

But, where can I get cheap VWG?

Here is where I foud it reasonable...HTH..

https://store.honeyvillegrain.com

**pat in east texas** · 02-10-2012, 10:46 AM

Originally Posted by brenda67

Can I strickley use it to make my white bread more like store bought bread that is really light & airy? Sorry, I'm not understanding what your trying to say?

Yes. Think of it as a "dough conditioner". And don't use too much - 2 tablespoons per loaf is plenty. If you use bread flour, use less VWG.