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Using gluten

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This topic contains 1 reply, has 2 voices, and was last updated by  Sheridan Kennedy 3 years, 1 month ago.

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  • January 9, 2017 at 2:42 pm #4616 Reply

    Trish

    I would like to make a pasta using soya flour. How much gluten flour should I add? Can you recommend a recipe?

    January 9, 2017 at 2:51 pm #4624 Reply

    Sheridan Kennedy
    Keymaster

    Hi Trish,
    this in from Mark Dennien, one of our sales managers and resident baking experts:

    Not sure why you would want to use straight soya flour to make pasta unless you have a gluten intolerance?

    Anyway, if adding Gluten, a start point would be 3% or 3gm of Gluten per 100gms Soya Flour.
    If you didn’t want to use gluten, you could use Xanthum Gum/Guar Gum at a similar percent as start.
    Let’s know how you go and if you have anymore questions.

    Regards,
    Mark Dennien

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