Avoiding adding gluten to WW bread?

[Dace]

Sorry I know that is a terrible subject heading but:

I am using this no knead 5 min bread recipe...

5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
1 1/2 tbsp (2 packets) granulated yeast
1 tbsp kosher salt (or to taste)
1/4 cup vital wheat gluten
4 cups lukewarm water (Note: You can add a teaspoon of dried herbs to the water for herb-flavored breads.)
Cornmeal or parchment paper
1 to 2 tbsp whole seed mixture for sprinkling on top of the crust: sesame, flaxseed, caraway, raw sunflower, poppy and/or anise (optional)

Mix dry ingredients thoroughly add water mix to break up and dry globs (that is a technical bakers term ) let rise for a couple hours....pop into the frig and use as needed. Details directions are int he link below.

Here is the link:

http://www.motherearthnews.com/Real-Foo -Loaf.aspx


Here is my question... gluten is added to help the bread rise, but if I let it sit for a week or two in the fridge will that help lessen the need for the gluten?

 

[ohiofarmgirl]

i'm so glad you posted this! i wanted to give this a go - i'm a HUGE fan of the 5 min/day bread... but i was too lazy to look up this new gluten part....

thanks!

i have no idea how it works but found the gluten at my local bulk food place. i think i got it for under $1.50 for at least a cup.

we love the 5 min/day bread for pizza crust - talk about a fun and easy and cheap pizza solution!

however for our daily bread i've been using Bourbon Red's secret recipe which can also be found here:

http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/

i cant get my crust good and crunchy but still - its delish!

 

[Dace]

I like the whole wheat for the kids but my 7 yr old get tummy aches and I know the extra gluten won't help..... So I am hoping for suggestions!

 

[miss_thenorth]

Honestly? Even with the added extra gluten, I find this bread nothing more than a hard lump of crust with chewy innards.



the only thing I use this recipe for is pizza dough. I have tried it every which way, and can't get anything that is even tolerable other than the pizza dough. I've tried it as bread, free formed, in loaf pans, as buns, as bagels and quite honestly we all need razor blades on our teeth to chew this bread. Pizza dough is the only thing that it is good for IMO.

Even when I make my regular WW bread, I have to add gluten. Could you try doing half rice flour, half wheat and experiment from there?

sorry, I really wish I could be more help, but if I had to rate this recipe, I would have to give it one star out of 10.

 

[Dace]

MissNorth....my kids seem to kind of like it

 

[ohiofarmgirl]

one star!!!??? golly... we liked it too! and i love the whole concept.... easy easy easy.

we couldnt get the lift out of it that i hoped for... i always wanted more whole wheat then the originally called for.. so i was hoping this extra gluten thing would work. since we'll be stuck in the house whole Blizzard '10 is happening over the next couple days i'll give it a whirl..

D - sorry about your kid's belly
:-(

 

[dacjohns]

Gluten is what holds the bread together. When you knead the bread the strands of gluten form. With whole wheat bread there is a lesser proportion of gluten so whole wheat doesn't form too well. That is why many recipes for whole wheat bread call for gluten to be added.

 

[freemotion]

You are highly unlikely to get anything like a nice fluffy sandwich loaf either way. Traditional breads were on the dense and heavy side. But there are different approaches to eating them.

I like to make a baguette and slice it VERY thin and make little sandwiches. Kinda like hors d'ouvres (sp???) so kinda fun. I use fillings with strong enough flavors to stand up to the stronger tasting bread, or fillings that will complement it, like a nice cheese. I also like a mild cheese, a soft one, with berry preserves.

If your kids like it, go for it! Try a batch without the gluten. It gets a more sour taste after the two weeks, so maybe you could make a big batch and bake a loaf every 3 days or so and see how it changes, and if dd's tummy does better after eating the third day batch, and after the one week, and the two week, etc.

Although it won't be a perfect experiment since her tummy seems to be hurting a lot right now... :/

I forget...can you get ww bread flour? Or are you using grocery store flour like King Arthur or some other such brand? Can you get freshly ground? It really makes a difference. The type of wheat makes a difference, too.

 

[dacjohns]

I like the whole wheat for the kids but my 7 yr old get tummy aches and I know the extra gluten won't help..... So I am hoping for suggestions!

Too much fiber can cause problems. If you aren't easing into a high fiber diet that might be part of the cause.

 

[Beekissed]

I forget...can you get ww bread flour? Or are you using grocery store flour like King Arthur or some other such brand? Can you get freshly ground? It really makes a difference. The type of wheat makes a difference, too.

I would have to agree with this one.....I grind my own red turkey wheat and the bread is so springy and lovely that it practically makes itself! I don't even let it rise a second time before placing in the oven, just pop it right in.

WW bread is slightly more dense than white bread anyway but I've never had to add any gluten to mine, fresh ground or store bought. Of course, I've never tried any other recipe than one so this could be another factor for my breads.