> > z wrote: > > yes, and I prefer the lighter texture provided by the extra > > gluten.
> Mountain Man wrote: > > The flavor dies with gluten. > When we recently went back to no gluten, we all agreed gluten > did not help the flavor. There has to be something else done > to get the light texture, that is for sure. We are still > getting there, using both hard red and hard white. > mao I'm confused. Do you mean no added gluten? Hard wheats are high gluten. So if you are used hard wheat, then your not "back to no gluten" - unless you mean none _added_. I've never seen the need to add gluten to the flour of hard wheat. If you want tall, fine-textured yeast bread and all you have is soft wheat, then adding gluten is the easiest way to get there. -- Philip _______________________________________ http://www.okiebenz.com For new and used parts go to www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
