Is it necessary to use gluten when baking bread in a breadmaker?

Question

I am a first time owner of a new breadmaker. I am having lots of fun experimenting and have had lots of success. I recently received a new breadmachine cookbook which calls for gluten in every recipe. However, all the recipes I've found online and those in the owner's manual do not call for that ingredient. In fact, the owner's manual also states that if I live in Canada, which I do, I can use all purpose flour instead of bread flour b/c it has a high amount of gluten. (I'll still use bread flour though). I think that the loaves I've made have turned out nicely. However, does adding gluten really make that big of a difference?

Answer 1

I make bread in mine all of the time and have rarely used gluten. I live in the US and do use bread flour (which is higher in gluten than US AP). Yes, you can use AP flour instead of bread flour The four in Canada is harder (higher in gluten than in the US (is softer). You would add gluten to give a boost to soft wheat or other grains.

gluten is a mixture of proteins present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. This gives flour its characteristic chewiness and permits breads and cakes to rise during baking as the gases within expand and are trapped in the gluten superstructure. Various flours have different ratios of gluten to starch (called hardness) and are appropriate for different types of foodstuffs. Thus soft flour is used for cakes, harder flour for pastry, hard flour for bread, and the hardest, or durum, for pasta.

Here is a link to more info on all types of flour:
http://joyofbaking.com/flour.html

Here is a link to Bread Machine Basics.
http://allrecipes.com/HowTo/Bread-Machine-Baking-The-Basics/detail.aspx

Answer 2

You need a high gluten flour to make bread.
try a product made by (Hodgson Mill) called
Vital Wheat Gluten it's used with all purpose flour to raise the gluten content. If you are useing bread flour there is no need for more gluten .Bread flour contains from 9 to 14 %gluten . good luck & keep making that bread
jim b.

Answer 3

You shouldn't need to add gluten if you are using bread flour. Bread flour is considered a "hard" flour that contains lots of gluten, or wheat protein, which makes the structure of the bread to capture the gas given off by the yeast and make it rise.

Answer 4

I don't bake bread but I think the gluten is already in the wheat which makes the flour. So I think you get the gluten regardless. If it's yeast you want I don't know about the bread machine and their use. I know they make regular flour for those machines.
Good Luck! and Yummmmm!

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http://www.m-w.com/cgi-bin/dictionary?book=Dictionary&va=gluten
gluten
One entry found for gluten.


Main Entry: glu·ten
Pronunciation: 'glü-t&n
Function: noun
Etymology: Latin glutin-, gluten glue -- more at CLAY
: a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough
- glu·ten·ous /'glüt-n&s, 'glü-t&n-&s/ adjective


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http://medical-dictionary.thefreedictionary.com/gluten
gluten /glu·ten/ (gloo´ten) the protein of wheat and other grains that gives to the dough its tough elastic character.

Answer 5

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Answer 6

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