Adding Gluten to Bread

Sue Becker addresses adding additional Gluten to bread. For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com.
Check out The Essential Home-Ground Flour Book, by Sue Becker - bit.ly/essentialhomegroundflo...
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*DISCLAIMER: Nothing in this video, demonstration, presentation, or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.
#gluten #bread #lecithin #bread #homemadebread #bakedbread

[@GrainsInSmallPlaces]

Thank you for sharing this. I think people get confused thinking they need to add vital wheat gluten. Maybe they dont really understand the reasons behind it. But, I agree with you, I get great results without adding any additional gluten. We just have to knead fresh milled flour longer, and let the flour soak a bit to start absorbing the liquids and soften the bran. You are such a wonderful teacher, and I thank you for teaching me way back when all about fresh milled flour, and why I should be milling my own! You are an inspiration to many! ❤

[@beckylongest2628]

I agree, and I no longer use wheat gluten either. I never did like lecithin, too hard to mix it in. Both of you have been an inspiration to me. Thank you for sharing your wisdom!

[@BreadBeckers]

Thanks so much for commenting!

[@JkBee]

Ooh where’s the other video of tricks. Thanks sue!!

[@BreadBeckers]

They are coming!

[@HotVoodooWitch]

Would you recommend a little when using, e.g., spelt or Kamut?

[@BreadBeckers]

We have not needed to use it for those grains.

[@HotVoodooWitch]

@@BreadBeckers thanks for the response. 😊

[@KatMa664]

Well, I got the book and I bought the gluten. I wish I had seen this video first.

[@JkBee]

It’s good to have on hand..😊

[@BreadBeckers]

Thanks for commenting.