What is the protein (gluten) content of this flour? I.m looking for genuine Artisan bread flour. Should have over 11% protein to make good bread.
1359176
www.hodgsonmillstore.com / en / all-natural-flour / -best-for-bread-flour-71518-02010-001_group (remove spaces from link please)4 gr of protein per serving of 1/4 cup / 30 gr of flour.
1359177
No longer have the package to refer to, but I bought this flour for making artisan bread. It worked wonderfully.
1359178
There are 4 grams of protein in this flour, not sure how it translates into %. However, I make great bread with it. No additional gluten is needed, however, some bread recepies I've made do call for it.
1251845
Don't know, but I love this flour for bread. Try Great River Organic Milling if you find the answer is negative.
1537762
Swan CAKE flour has a 6-8% protein content. It is chlorinated to further break down the strength of the gluten. Good for making cakes.PASTRY flour is similar to cake flour, although it has not been chlorinated, and it has a 8-10% protein content. Good fot making pastry, pies, cookies.All purpose flour has 10-12% protein contentBread flour has 12-14% protein content.
879289
I made both whole wheat, and 70% wholewheat. Both great but I find that 100% is better made with a 1.5 tablespoons of sugar instead of molasses. Less dense and sticky. I also made the "Seven Grain' loaf using '10 grain cereal" - great but next time I shall use sugar instead of the molasses.
1196385
I have been using this to bake bread, combined with other flours, no problem. It's not that the gluten is added, rather it is that some types of wheat berries have a naturally higher gluten content, making them better for bread baking. Thus the naming of the flour as "bread" flour. The recipe I use can be found, with video, at my blog titled "the nature of brown whyte"Hth,Holly
1503305
If you need it to be free of gluten, you might try using this flour by Great River Great River Organic Milling Gluten Free All Purpose Flour Mix Made with White Rice Flour, 25-Pound It is a nice flour to use in gluten free baking, but be cautious not to just swap the flours in all recipes, gluten free flour acts differently depending on whether you make quick breads or yeast breads. Try searching the internet for gluten free recipes. There are many blogs and websites out there dedicated to the gluten free baker. Good luck!
1895194
This is made from Durum wheat and called Semolina when ground. It is high protein (gluten), though not GMO, similar to Kamut which would work well for bread if used 50/50 with a lower gluten flour like Spelt or Rye. You would get a very high rising bread with wheat flour. I hope this helps.
765131
There is one recipe for 100% whole wheat flour (Honey Whole Wheat Bread 1 1/2 lb. loaf). It also calls for a small amount of gluten flour and powdered milk. I have used several other bread cookbook recipes that use a combination of wheat and bread flour and they have turned out well. This is my 3rd bread machine and this is the only one that I have not had regular problems with bread falling once it goes into the bake cycle. I've had slight falling with this machine 2-3 times and it's when I'm trying a new recipe I've never made before. I've been enjoying this machine more than any of the other brands. Hope this helps. There is one recipe for 100% whole wheat flour (Honey Whole Wheat Bread 1 1/2 lb. loaf). It also calls for a small amount of gluten flour and powdered milk. I have used several other bread cookbook recipes that use a combination of wheat and bread flour and they have turned out well. This is my 3rd bread machine and this is the only one that I have not had regular problems with bread falling once it goes into the bake cycle. I've had slight falling with this machine 2-3 times and it's when I'm trying a new recipe I've never made before. I've been enjoying this machine more than any of the... » Read More There is one recipe for 100% whole wheat flour (Honey Whole Wheat Bread 1 1/2 lb. loaf). It also calls for a small amount of gluten flour and powdered milk. I have used several other bread cookbook recipes that use a combination of wheat and bread flour and they have turned out well. This is my 3rd bread machine and this is the only one that I have not had regular problems with bread falling once it goes into the bake cycle. I've had slight falling with this machine 2-3 times and it's when I'm trying a new recipe I've never made before. I've been enjoying this machine more than any of the other brands. Hope this helps. « Show Less
876633
The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I think that might help make a lighter bread so I may experiment with that. Thanks for the idea! The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I... » Read More The pastry flour is great for baking. I use it in place of AP flour in cookies, cakes, crackers, etc and it is wonderful. Whole wheat AP flour made baked goods a bit dense and heavy for my liking. I haven't used it for making bread so I can't give any input there. I use Great River whole wheat bread flour and oat flour with great results. No bricks of bread since I switched a couple years ago. I have yet to use one of their flours that I wasn't happy with. I hope I was able to help some! :-)Edited to say: I had never thought of mixing the pastry flour in with my bread flour. I think that might help make a lighter bread so I may experiment with that. Thanks for the idea! « Show Less
879284
I, too, would like the answer to this question. I have considered trying the 100 percent wheat recipe. I've made a 50-50 white/wheat. I advise adding a tablespoon of vital wheat gluten to any recipe that has a large proportion of wheat flour.
2029567
The only kind of bread we have made in it is a gluten-free mix from Pamela's Products. We followed the instructions exactly(temperature, order of adding ingredients, don't let yeast touch wet ingredients) and had perfect bread every time. I'm not sure why yours isn't turning out well.
1410720
Misty I have been using recipes that are made to use almond flour. Since there isn't any gluten it will not rise like bread flour. So no just substituting will not work in some recipes.
676639
I never have any problem with my recipe,5 1/2 cup of flour, 2 1/2 cup of warm water, 2 tbs of yeast, 2/4 cup of sugar. The flour I use is King Arthur is the good one. I hope thus recipe help you.
1537761
Swan CAKE flour has a 6-8% protein content. It is chlorinated to further break down the strength of the gluten. Good for making cakes. PASTRY flour is similar to cake flour, although it has not been chlorinated, and it has a 8-10% protein content. Good fot making pastry, pies, cookies. All purpose flour has 10-12% protein content Bread flour has 12-14% protein content.
661853
I'm not sure about it, this is probably a question that should be asked to Great River directly. In the package there is no mention about the flour being milled to order, nor in the description of the product on amazon, nor in the website of the company, so I really think it is not the case. BUT I've been buying this flour for over a year, it has always arrived in perfect condition, and the bread that I bake weekly with it smells wonderfully and it is always delicious. In my opinion the freshness of this product shouldn't really be a concern, it is expensive but a very good flour!
1779480
I think it is 100%. I made bread and I will mix it with some white flour. It is very dense.
841308
I did look at several recipes for baked goods using soy protein powder. Some used soy protein powder exclusively, while others as a replacement for a small proportion of flour. I think the greater the percentage of protein powder to any grain flour, the less likely it would work--but I'm not a food chemist. I suspect pumpkin's reaction to yeast, baking powder, baking soda, etc., is significant. And there's the color--it's green like pumpkin seeds. I saw a blueberry muffin recipe that was all soy protein powder, and when I imagined blueberry + green pumpkin seed powder I thought "Gray muffin. Mmm" I wonder if whey protein isolate might work for you. I mention it because I learned about it from Nicole Hunn, who wrote Gluten-Free on a Shoestring Bakes Bread (She creates magic (Magic!) baked goods, but they're not low-carb, just gluten free.). It may be helpful to learn what Nicole uses whey protein isolate for to determine whether that could be subbed for soy. Read about it here: http://glutenfreeonashoestring.com/stock-your-gluten-free-pantry-baking/