Quote Originally Posted by skywatch View Post
I love gluten (unpopular opinion for some), and I love whole grains. I often add a few tablespoons of gluten flour to my whole grain breads, just to give some air in the rise. However, it's really hard for me to get that nice crust in our oven.
Me too - the sticky, chewy bread is the best. OMG that a great shout - seitan is wheat gluten, reasonable meat replacement that I have around often. Must make bread. I have a free week.