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Low carb bread

Thread starter Lisa65
Start date Jan 2, 2025

beating_my_betes

Well-Known Member

Thursday at 4:22 AM

#21

Lisa65 said:
Vital wheat gluten is wheat flour with the starch removed, what's left is the gluten which is a protein and which gives dough its elasticity.

Seitan 😉

Lisa65

Well-Known Member

Thursday at 4:44 AM

#22

beating_my_betes said:
Seitan 😉

Yeah I was thinking I might have a go at some seitan recipes now I've got the stuff 🙂

beating_my_betes

Well-Known Member

Thursday at 10:37 AM

#23

Lisa65 said:
Yeah I was thinking I might have a go at some seitan recipes now I've got the stuff 🙂

Would love to hear how you get on. I have a few kilos of the flour, but my current kitchen situation has meant I've yet to experiment.

Lisa65

Well-Known Member

Thursday at 12:22 PM

#24

beating_my_betes said:
Would love to hear how you get on. I have a few kilos of the flour, but my current kitchen situation has meant I've yet to experiment.

I'll look up some recipes and let you know how it goes.

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