Experimental Cuisine #8...All Gluten Bread

This is NOT for you CELIACS!

Experimental Cuisine...All Gluten Bread

Wheat Gluten is the PROTEIN part of the Wheat Berry, It makes pastries, breads and doughs elastic and helps them to rise high. Its also very low in carbs, So I recalled a bread I ate as a child that was made of all GLUTEN and tried to replicate it. and make a very low carb loaf of bread.

I made this experiment cause I LOVE Bhavna's Daal Bhaji Pav and wanted a low carb PAV to eat with it.

Ingredients
3-1/2 Cups Pure Wheat Gluten
1 pack Quick Rise Yeast
2 Cups water
1/4 cup powdered milk
1/4 cup melted butter
1/4 cup Pureed Vidalia Onion

1/2 t salt

Mix the Gluten, the Powdered Milk and the Salt in a bowl

stir set aside.

Put the dough hooks on your stand mixer then put 2 handfuls of sugar into the glass bowl on your mixer ....

Heat 2 cups water to 100-115 (test with a thermometer not your finger!)

Put 1/4 a cup into the bowl with the sugar and then sprinkle on 1 pack of yeast, and stir to dissolve.

Let sit till it bubbles or foams. (about 10 minutes)

While the yeast is "proofing"

Melt 1/4 cup butter in a plastic bowl in a microwave, til its just melted.
Add 1 cup of the warm water and the onion puree

When the yeast is proofed, add the butter mixture, and then turn on the mixer on low, then slowly add the gluten, and then slowly turn the power up to high and scrape the sides as you turn the bowl.

Machine "Knead" for 5-8 minutes, Adding more water if needed

Spray a large plastic bowl with olive oil Pam and dump the dough in and carefully turn it over so its all oiled, cover with a clean towel and place in a warm place ( I put it in my over stove microwave, the lights underneath generate just enough warmth to rise the dough sufficiently.

Let rise for 2 hours

Take the bowl out, punch the dough with your hand till it deflates (if you can, its a very ODD dough), put 1/2 the dough evenly into a Pam sprayed loaf pan. 

With the rest, make 9 rolls in a square pan with melted butter on the bottom, turning the rolls to coat with butter.

Re-cover with a towel and put in a warm place.

Let it re-rise till the top is overflowing the pan. Usually 1 hour.

DO NOT PUNCH DOWN.

Preheat your oven to 350 degrees

Then bake till a thermometer inserted inside the center reads 200-210 degrees. About 40-45 Mins

Cool out of the pan on its side, or slice a warm slice and eat with butter.

After its cool store in a plastic bag.

VERY VERY WEIRD BREAD.
Delicious, but kinda rubbery
Maybe itd be good with added coconut flour or sugarcane fiber to break up the gluten fibers

 whole recipe
4153 cals
92 gms fat
170 gms carb
670 gms protein

Half recipe (the loaf)
2076.5 cal
46 gms fat
85 gms carb
335 gms protein

One Ninth of the other half
230 cals
5 gms fat
9 gms carb
37 gms protein