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No-gluten flours and gluten powder in cooking

cteavin

By cteavin
in Pastry & Baking

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cteavin

cteavin

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Hi,

I love to experiment in the kitchen. What I'm looking to test are pastries and cakes with high ratios of graham flour and/ bean flours mixed with gluten powder to (hopefully) make up for the difference with the decrease in the protein from wheat flour.

I'm doing the research now before I start testing recipes and wanted to know if anyone has tried this or something similar and ask what the results were. Also, if anyone has any knowledge to pass down, I'm all eyes (as this is all reading). :wink:

Cheers,

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