I make all our bread at home. For "fluffier" 100% whole wheat bread I add 2T of vital wheat gluten flour per loaf (in addition to the flour the recipe calls for.) So If I make a recipe for two loaves I'll add 1/4c (4T.) Vital wheat gluten adds extra protein and gives the bread more structure to hold onto the gas that that the yeast makes while rising. I buy my vital wheat gluten flour at my local co-op and you should be able to find it at your local health food store. It may seem pricey per lb, but you don't use much per recipe, so it's a good buy in my book.
It's worked so well for me that I no longer have white flour in the house. For cakes, biscuits, and cookies I use whole wheat pastry flour.
Time to lose the baby weight!
Last edited by zenor77; 09-07-2008 at 09:51 PM.