I'm not as familiar with Tosca's "clean" advice as are most of the other members of this team. I'm just a whole, fresh food fanatic; have been for 40-some years. I'm here because this team is awesome and its members are really rockin' toward healthy eating. We all teach each other so much! Just wanted to introduce myself to you with that.
Yes, added gluten can help bread to rise but it's not always necessary. And, too much gluten apart from its whole wheat grain isn't such a good thing. If you add gluten then you can have an out-of-balance food. How are you making your bread? Maybe I can help you out to get a nice loaf without having to add extra gluten flour. A fresh, homemade loaf of bread made with stone ground whole wheat flour won't be as "fluffy" as a store bought one mainly because a lot of the store bought breads have chemical additives to "fluff" it up ("dough conditioners") & extra gluten flour)
You might invest in a good bread making cookbook. I don't know what the latest ones are, I have my own, old standbys that I used many years ago to help me improve my bread.
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
| current weight: 133.0