Home Bread-Bakers v004.n007.2

Gluten availability

Rick Myers <rcm@col.hp.com>
Tue, 16 Feb 93 12:45:20 MST
> Jane Marcus: jane@apollo.hp.com:
> I suggest that you add 2 tablespoons of gluten.  Gluten will take care
> of the problem during times when atmospheric pressure is unfavorable
> for rising.  I often use gluten in recipes that do not have bread flour
> as the primary ingredient.  You might experiment to see how much you need.
> BTW, I used to mail order gluten from the DAK catalog, but now that DAK
> is having its financial difficulties, I haven't received a catalog in a
> long time, so I'm not sure if it's still available from that source.

Gluten is readily available from almost any health/natural/organic
food store - you should not have to mail order it.  It sells for
$2.00 to $3.00 a pound, less if you buy in bulk.