Author Topic: "HARD" flour & "Gluten Flour" - need help asap :-) (Read 4419 times)

canadianbacon · « **on:** January 19, 2005, 01:52:03 PM »

Hi guys,

A good friend of mine just went shopping / snooping for me at a place here called the Bulk Barn,
he found a variety of flours, including 2 very interesting ones... which I need help with asap, as I am
going there this afternoon.

He found:

- Unbleached Hard Flour

- Gluten Flour

With the *gluten flour * came a description:

"add 1 tablespoon for every 3 cups of hard flour for exceptional rising qualities in your breads and
pastries'.

My friend also noticed this about this flour:
The colour of it is almost 'malty' compared to the hard flour.

Ok, any help would be very much appreciated ... any comments and help. I'm at a loss as I've never
heard of either of these flours. What should I buy ? ....

Thanks in advance.

Steve · « **Reply #1 on:** January 19, 2005, 02:10:15 PM »

The gluten flour sounds like it's just regular vital wheat gluten. You add it to any type of flour to up its gluten content. Not recommended unless you can't find high gluten flour.

Regarding your "hard" flour, read on here:
http://www.gptc.com/GuestArea/WheatIntro.html

Randy · « **Reply #2 on:** January 19, 2005, 02:18:00 PM »

I found this at KA flour site.

Sir Lancelot Hi-Gluten
Enriched. Never Bleached. Never Bromated®.
14.0 Protein; .52 Ash
Uses: Bagels, kaiser rolls, hearth breads, pizza, hard rolls
The finest 100% hard red spring wheat high-gluten flour with the best absorption, tolerance and make-up possibilities unmatched by other flours.

canadianbacon · « **Reply #3 on:** January 19, 2005, 02:20:23 PM »

Hi Steve,

If I cannot find a high gluten flour ( which I can't ) wouldn't this gluten flour help me out in "creating" a high gluten flour ? ... it says 1 tablespoon for every 3 cups....

or are you saying I shouldn't bother with it ? .... I know you say "not recommended" but what do you mean ? ... that it won't really do anything ?

help

Randy · « **Reply #4 on:** January 19, 2005, 02:30:46 PM »

Those of us who have tried adding high gluten were disapointed in the flavor.

Randy

Randy · « **Reply #5 on:** January 19, 2005, 02:33:03 PM »

How big of bags are talking about? If it is resonably priced the hard flour might be worth a try.
Randy

canadianbacon · « **Reply #6 on:** January 19, 2005, 02:39:24 PM »

My friend who just came back from there says it's sold by weight,

The unbleached hard flour -> was about 50 cents a pound

the high gluten flour -> $ 2.85 a pound ! ( ouch ! )

Randy · « **Reply #7 on:** January 19, 2005, 02:48:32 PM »

By the price I would say the high Guten is an addtive. At 50 cents pound i would try the hard flour.

Randy

DKM · « **Reply #8 on:** January 19, 2005, 02:58:54 PM »

I'd go for it. I want to hear the results.

DKM

canadianbacon · « **Reply #9 on:** January 19, 2005, 03:02:32 PM »

Hi Deven,
I will do so :-)

I didn't understand what Randy meant though

Mark

DKM · « **Reply #10 on:** January 19, 2005, 03:04:58 PM »

The price was so high for the high gluten, that it doesn't sound like flour, but rather a flour additive, so go for the hard flour.

DKM

canadianbacon · « **Reply #11 on:** January 19, 2005, 03:13:29 PM »

ah ok... maybe that's why they say only to add in a tablespoon per cup, sheez, I guess you are right,
that stuff is VERY expensive.

I will buy some and see how it works though and will post that. I think I'll make 2 different pizzas on the weekend.... one of yours and the one with this new flour.

I hope we can get there today, as there is a snowstorm hitting us right now.

Mark

Randy · « **Reply #12 on:** January 19, 2005, 04:07:26 PM »

Sorry Mark, DKM said it right.
I hate to hear of your snow storm. It got to 25F last night and we thought we were freezing. It is a big holiday when it snows here every few years.
Randy

DKM · « **Reply #13 on:** January 19, 2005, 04:23:22 PM »

Now if only I could spell. for the last couple of weeks we have been have 2 days of freezing weather, two days of warm weather (upper 60s to 70) with 1 or 2 days of normal temp (50s) inbetween.

DKM

Pete-zza · « **Reply #14 on:** January 19, 2005, 04:33:16 PM »

I suspect that the "hard flour" is flour that can be used for bread baking, such as all-purpose flour or bread flour. The gluten flour has to be vital wheat gluten based on the price quoted, the "malt" color, and the amount to be used. "Gluten flour" is a common alternative name for vital wheat gluten.

I have used vital wheat gluten on many occasions when I didn't have high-gluten flour available to me. It can be added to all-purpose flour although usually I have added it to bread flour, which is available in most supermarkets (at least in the U.S.) I have always gotten good results using the vital wheat gluten.

The side by side test you may want to do someday is between a dough without the vital wheat gluten and one with the vital wheat gluten, and decide for yourself.

Peter

Aaron · « **Reply #15 on:** January 19, 2005, 04:36:42 PM »

The high gluten flour is indeed vital wheat gluten at the bulk barn.Do yourself a favour and get the hard flour and some bread machine flour(its about 55 cents a pound).I am not sure of the protien content but it seems to work fine.Try making two separate doughs,one of each and check for characteristics.I would make a dough of the two flours combined also to see how that comes out.

canadianbacon · « **Reply #16 on:** January 19, 2005, 10:01:22 PM »

Hi Guys,

wowie, I hope I am on the right track then

I bought some of the "hard flour" and also some of that high gluten stuff,
here is the little info thing that came with the high gluten flour stuff.

barbe · « **Reply #17 on:** February 04, 2005, 04:13:14 PM »

Hi
I'm from the mid-west, Iowa and found a internet site from Galena, Illinois that sells Sir Lancelot Hi-Gluten flour for $.42/pound plus shipping. The link to their site is:

http://www.josasoldcountrystore.goemerchant7.com

I plan to try out this brand of flour for pizza as soon as I get it.

canadianbacon · « **Reply #18 on:** February 04, 2005, 04:19:02 PM »

sounds good Barbe,
that's what you want to buy !

Btw, that link won't work for me... anyone else ?

Mark

canadave · « **Reply #19 on:** February 04, 2005, 05:08:55 PM »

The link didn't work for me either until I removed the "www"....try this instead, it works:

http://josasoldcountrystore.goemerchant7.com/

Dave