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How I Make Whole Wheat Bread Less Dense Using Vital Wheat Gluten

Baking whole wheat bread at home always left me with loaves that were a bit too dense and crumbly for my taste. After reading up on gluten, I started adding vital wheat gluten to my flour. The difference is pretty noticeable. For every 2 to 3 cups of flour, I toss in a tablespoon of vital wheat gluten. I make sure to mix it right into the flour before adding anything else. Sometimes I use a fork, but a sifter works even better for even distribution. Once that’s done, I just follow my usual bread recipe. The dough feels stretchier and holds together much better. The final bread comes out with a softer, fluffier texture, and it slices without falling apart. It’s especially helpful when using whole wheat or rye flour, which can make bread a bit heavy. If you’re after a lighter loaf, this is definitely worth trying. Just don’t add the gluten to your whole bag of flour—measure it out per recipe for the best results. #Baking lovers#gluten #wholewheat bread #baking tips #Food #Cooking