Alternatively, if you can stand to wait, vital wheat gluten is easily available for order online. Either way, it is not especially expensive — a small bag should cost less than $10. [2] X Research source You won’t need more than a few teaspoons of vital wheat gluten for most bread recipes.
For instance, if your recipe calls for 2 1/2 cups of bread flour, you would add 2 1/2 teaspoons vital wheat gluten to 2 1/2 cups of all-purpose flour.
The gluten in the new flour substitute will give the final product a denser, “stronger” bread than you would have otherwise. Don’t be alarmed if your bread turns out with a slightly different texture than it had before.
Again, this is a one-to-one substitution for the bread flour in your recipe. If your recipe calls for three cups of bread flour, start with three cups of wholewheat flour (and so on).
This scales proportionally in the same way as in the section above. For instance, if you have three cups of wholewheat flour, you would add six teaspoons of vital wheat gluten.
To be clear, you’ll want to add this water to the bowl where you’re mixing the eggs, oil, milk, and so on. Don’t add it directly to the flour or it will incorporate unevenly.
