Linda,
Thank you for your response. I do have your book helpful hints book, and
read it often, and have just ordered the new version.
I do have some questions about your response. You say "Kamut flour
...contains a unique type of gluten that is easier for the body to utilize
than regular wheat. Though high in protein, it is low in gluten." This
confuses me. Does the "unique type of gluten" not count as gluten because
it doesn't work to rise bread? Or is there just not enough of it?
I have tried spelt flour, but unfortunately I am allergic to it also (and
to rye flour, alas).
I use 1/2 cup gluten plus 2 3/4 cup non-wheat flours because I calculate
that comes to around 14%. And I am pleased with the taste and texture --
when and only when I use as much as two cups kamut! My question is: why
doesn't pure <other flour> plus 14% vital wheat gluten work the same as
wheat bread flour with 14% gluten?
You also say that vital wheat gluten is "almost pure gluten." But gluten
is protein. Why then does the Arrowhead Mills Vital Wheat Gluten
nutritional panel say <some amount> has 8 grams protein and 5 grams
carbohydrate? (I think those are the accurate numbers -- at least they are
close).
I just read over the above and it sounds as if I assume you ought to know
the answers! I don't, but this is posted to the whole list and perhaps you
or someone else can point me to a good reference. I'll check the books you
mentioned, too. I tried to use Xanthan gum once and failed miserably.
When I get your new book, or the two you mentioned, maybe I'll try again.
Thanks for your help,
- susan