

There's all this talk about gluten free and the allergies associated with it. Well, humans have been eating wheat and wheat products for almost 10000 years. As much as I've been reading, in all probability the gluten intolerance could primarily be because of the processed foods. Again, I'm not an expert, just a reader and collator of information.

"Vital wheat gluten is like a super-powered flour that is all gluten and very little starch. It's not technically flour itself, but it's made from wheat flour that has been hydrated to activate the gluten and then processed to remove everything but that gluten. It's then dried and ground back into a powder.Because it's almost pure gluten, a little goes a long way to improving the elasticity and rise of the raw dough and the crumb and chewiness in the final loaves. Most baking sources recommend about one tablespoon for every 2-3 cups of flour.You can add vital wheat gluten to any bread recipe, but it's especially effective when baking with low-protein flours like whole wheat and rye(which have trouble developing enough gluten) or in recipes with a lot of extra ingredients added in like nuts, dried fruit, or seeds. We add a few tablespoons of vital wheat gluten when a recipe recommends using high-protein bread flour but all we have is regular all-purpose flour, as with bagels and some artisan breads."I've been reading up and I found a lot of valid information here , so you can check it out.
This bread is totally dairy free and egg free.For the
100% Atta Bread , Wholewheat bread -Egg free and Dairy free
You need
2 1/2 cups flour (if you are using vital gluten, then use whole wheat else use all purpose flour/ maida)1 tsp vital gluten -optional1 tbsp sugar1 tsp salt2 tsp instant dry yeast2 tbsp vegetable oil or Olive oil1 cup tepid water
The key to making bread is in the kneading. So when its all purpose flour, the more you knead the dough to an elastic non sticky dough, the better the crumb will be.
But with whole wheat if you knead beyond a certain stage, the crumb will not be as beautiful, because the whole wheat has extra fiber and bran. These cut the gluten strands. So here, the vital gluten is the answer. If you add that extra gluten,your crumb will be the envy of white bread.Again, practice makes perfect. Remember, Rome wasn't built in a day. Neither is a.perfect loaf.You may knead by hand. All ingredients in.Just make sure you throw in the salt away from the yeast. If you're using all purpose flour, you may not need all the water.











I bake at night...so breakfast is taken care of. Its homemade, wholesome and healthy. And as good as any Roti. So dunk it into a curry and you are good to go.

Try out this recipe and technique. With practice, who knows your loaf could be better than mine.In the meanwhile, do keep educating yourself about the science of bread making.
So what are you baking today???