Whether to add gluten to flour or not to add? Addition of gluten to flour is essential while baking at home to achieve fluffy and soft texture in bread and pizza. Most of the times while baking at home we tend to skip adding gluten to flour and that is when the whole effort of baking results in hard chewy stuff.  

What is gluten flour?
Gluten flour is high protein flour; it is the secret ingredient for making fluffy and soft bread and pizza base. High gluten flour is expensive so it is a usual practise among home baker’s to add gluten to flour while baking. Adding a small percentage of high gluten flour is enough to convert non gluten flour to gluten flour.

Importance of gluten
We always wonder how professional bakers are able to supply us with super soft bread and pizza base. Well, there is no rocket science behind it; it’s only high gluten flour. It is this secret ingredient that helps the bread become fluffy.

So, here we give an insight on how to add gluten flour. First of all make sure your high gluten has at least 75 percent protein.

Tips for adding gluten to flour

• While using all purpose flour for baking, one needs to add 1 tablespoon of gluten for every 1 cup of flour. Mix gluten along with the flour and then proceed with the recipe.
• The amount of gluten added to the flour varies with the type of flour  and the recipe. Bread and whole wheat flour requires 2 tablespoon of gluten for every one cup of flour.  
• Secondly, it is important to maintain the ratio of gluten and flour and mixing those in dry state only.
• If one is using a bread machine, then it is recommended adding gluten and flour alternatively i.e. 1 tbsp gluten and 1 cup flour.
• When gluten is added to flour for bread, then the dough needs more kneading for activating the gluten enzymes.

So, before you start to add gluten to flour, ensure the above tips are followed and your baked goods will look as if they have been bought from the best bakeries in the city.

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