I contacted Bob's Red Mill and they told me I could use Vital Wheat Gluten in my AP flour, they said 1 Tablespoon per cup of All Purpose flour. I had done more research online and found the bread makers used this but at 1 1/2 tspns per AP cup of flour. I made 2 breads, I used the 1 1/2 tspns to see what it does, and it works great. I use the Bob's Red Mill vital Wheat Gluten. Thank you to all of you who took the time to answer me. It feels really good to have people out there who are willing to help an old lady out. STAY SAFE and God Bless everyone...
An indirect answer. Not what to do with AP, but finding bread flour in Canada. Robin Hood makes a bread flour, available cross country, but limited availability in Western Canada & Quebec. Bob's Red Mill makes a bread flour, and is available in health food stores, some regular groceries and online merchants. Can't speak from experience, but the Bob's Red Mill reports a higher protein content (which you want), and the Robin Hood says nothing about the protein content in its product description. Have you been able to find and use either or both? If yes, with what results?
I've tried to find Bob's Red Mill here in Quebec, but no go. Robin Hood Bread flour is not available either, I keep going online to find, but any companies that have it, are organic and the price is not in my league. But thank you so much for giving me a try...hopefully I will be able to find some.
Apparently, adding a small amount of vital wheat gluten to ap flour will make it more like bread flour. Have only read about it, not done it. Have a look at bakerbettie website for more info.
I used to add Vital Wheat gluten to my flour for making bread. Don't know if it's available in Canada, though. Bread flour gives the dough and the final product less short. The crumb is stretchier. Have you tried Amazon? In the end, AP flour isn't bad if bread flour is completely unavailable.
I often add a small amount of vital wheat gluten if I’m stuck using flour with lower protein content. In general, add 1 tsp gluten per cup (120 grams) of all purpose flour, and 1 1/2 tsp per cup of whole wheat flour.
Are you suggesting the label because the Robin Hood bread flour description had no protein info? I looked and it had 4g per quarter cup, compared to 5g per quarter cup for Bob's Red Mill. Thanks for suggestion.
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I had done more research online and found the bread makers used this but at 1 1/2 tspns per AP cup of flour.
I made 2 breads, I used the 1 1/2 tspns to see what it does, and it works great. I use the Bob's Red Mill vital Wheat Gluten.
Thank you to all of you who took the time to answer me. It feels really good to have people out there who are willing to help an old lady out. STAY SAFE and God Bless everyone...
Robin Hood makes a bread flour, available cross country, but limited availability in Western Canada & Quebec.
Bob's Red Mill makes a bread flour, and is available in health food stores, some regular groceries and online merchants.
Can't speak from experience, but the Bob's Red Mill reports a higher protein content (which you want), and the Robin Hood says nothing about the protein content in its product description.
Have you been able to find and use either or both? If yes, with what results?
Robin Hood Bread flour is not available either, I keep going online to find, but any companies that have it, are organic and the price is not in my league.
But thank you so much for giving me a try...hopefully I will be able to find some.
Have only read about it, not done it.
Have a look at bakerbettie website for more info.