can you add "gluten flour" (i.e. the gluten isolate 'wheat meat) to rye bread to add stability and elasticity?

Answer 1

I agree with sooj. Gluten is the protein threads of wheat. You will get a more elastic and stable (not crumbly) rye bread.
But be very careful with how much you add.
Too much will make the dough feel tough when kneading it and result in a very heavy bread. Add just enough to make the dough elastic (anywheres from 2 TBSpoons to 1/4 cup) and pliable.
Added bonus of more protein in the bread!
You can also try a bread flour/high gluten flour to mix in with the rye for softer rye bread!

Answer 2

Yes. A couple tablespoon of gluten flour per cup of regular flour is fine.

Answer 3

yes most whole grain recipes call for adding gluten as the whole grain flours are lower in gluten. Adding gluten makes the bread lighter (more are bubbles).

Answer 4

Have you ever used Paleo Recipe Book method? Proceed to this site : http://Access.PaleoFoodGuides.com . This is able to extremely explain person!