How much gluten to use in baking?

[saz1]

Hi all,


I would really appreciate if someone could give me an idea of how much gluten to put in a dough when baking with soya or coconut flour.

I ventured out of low carbing for a while and didn't save any recipes I had. Now is time for me to lose some more weight and low carbing is the way for me but I feel the need of bread and soup!

Thanks!

 

[hallii]

Here is my recipe, I also add bran but now to much or it won't rise.

For wheat gluten try Flourbin.

120g wheat gluten 16g carbs
10g oat bran 5g carbs
60g very strong wholemeal flour 39g carbs
45g soy flour 11g carbs
30g linseed (flax) 9g carbs
10g sunflower seed 2g carbs
1/2 tsp of sugar (carbs not counted as the yeast converts it)
2 pkts dried yeast.
15 ml of oil
Warm water to mix.

You can use a bread maker to mix it, but I then take it out after kneading and
raise it somewhere warm, single raising and straight into the oven. About 30
mins at gas mark 4.
This makes a 530 g loaf @ 15g carb per 100g.
One of my slices weighs 35g so 5.25 g of carb per slice.

H

 

[saz1]

Thanks fir that!

I have my gluten from low carb megastore and just received the order so will be baking this weekend. Thanks for the carb calculations too, makes my life easier!