Is it necessary to use gluten when baking bread in a breadmaker?
I am a first time owner of a new breadmaker. I am having lots of fun experimenting and have had lots of success. I recently received a new breadmachine cookbook which calls for gluten in every recipe. However, all the recipes I’ve found online and those in the owner’s manual do not call for that ingredient. In fact, the owner’s manual also states that if I live in Canada, which I do, I can use all purpose flour instead of bread flour b/c it has a high amount of gluten. (I’ll still use bread flour though). I think that the loaves I’ve made have turned out nicely. However, does adding gluten really make that big of a difference?
I make bread in mine all of the time and have rarely used gluten. I live in the US and do use bread flour (which is higher in gluten than US AP). Yes, you can use AP flour instead of bread flour The four in Canada is harder (higher in gluten than in the US (is softer). You would add gluten to give a boost to soft wheat or other grains.
gluten is a mixture of proteins present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. This gives flour its characteristic chewiness and permits breads and cakes to rise during baking as the gases within expand and are trapped in the gluten superstructure. Various flours have different ratios of gluten to starch (called hardness) and are appropriate for different types of foodstuffs. Thus soft flour is used for cakes, harder flour for pastry, hard flour for bread, and the hardest, or durum, for pasta.
Here is a link to more info on all types of flour:
http://joyofbaking.com/flour.html
Here is a link to Bread Machine Basics.
http://allrecipes.com/HowTo/Bread-Machine-Baking-The-Basics/detail.aspx
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