BillSteamshovel
Level 6 Valued Member
I use high protein flour to make pancakes - I've not seen much discussion on using this flour to do normal things like pancakes or bread or cakes, I think it is frequently used to make Seitan, or a little bit is added to "common" flour to make bread/cakes lighter and fluffier.
I know one of the downsides of this flour is that it has a low lycine content and is therefore not considered to be a complete protein but it is relatively easy to fix that by adding other things with a bit of lycine in them.
The other downside of this flour is there seems to be a lack of any agreement on the definitions of "vital flour" some folk use it to mean the dry flour others use the term in a different way I find it quite confusing.
Am wondering why I rarely see this type of flour discussed in nutrition forums - does anybody here use it ? If yes what do you do with it ?
COuple of links below for those who don't know what I am referring to, the astonishing thing about it is the 70-80% protein content.
My recipe - 2tbspn gluten flour, 2tbspn soy protein powder, 1 egg, 1/2 cup water, dash salt, 1 teaspoon baking powder, pour batter into a frying pan takes a few minutes then flip (add whatever else you like either into the batter or on top of the cooked pancake ............ ie tuna, crushed linseeds, chocolate powder, cayenne pepper, banana, honey, peanut butter, chilli paste ........whatever) - it turns out kind of half way between a slice of bread and a slice of cake.
I know one of the downsides of this flour is that it has a low lycine content and is therefore not considered to be a complete protein but it is relatively easy to fix that by adding other things with a bit of lycine in them.
The other downside of this flour is there seems to be a lack of any agreement on the definitions of "vital flour" some folk use it to mean the dry flour others use the term in a different way I find it quite confusing.
Am wondering why I rarely see this type of flour discussed in nutrition forums - does anybody here use it ? If yes what do you do with it ?
COuple of links below for those who don't know what I am referring to, the astonishing thing about it is the 70-80% protein content.
Lotus Gluten Flour 500g | Kadac - Organic Natural Health
www.kadac.com.au
Organic Buyers Group - Vital Wheat Gluten Flour Australian High Protein GM Free (1kg)
High estimated 83% protein. Australian grown wheat derived. GM Free. Super Popular - excellent customer feedback, fluffs up baked goods, best tasting vegetarian seitan! Look below for a guide on how much vital wheat gluten to add to your baking recipe and how to make seitan - a great meat...
www.organicbuyersgroup.com.au
My recipe - 2tbspn gluten flour, 2tbspn soy protein powder, 1 egg, 1/2 cup water, dash salt, 1 teaspoon baking powder, pour batter into a frying pan takes a few minutes then flip (add whatever else you like either into the batter or on top of the cooked pancake ............ ie tuna, crushed linseeds, chocolate powder, cayenne pepper, banana, honey, peanut butter, chilli paste ........whatever) - it turns out kind of half way between a slice of bread and a slice of cake.