Alright, let’s talk about this Glicks High Gluten Flour, you know, the one they say is so good for makin’ bread. I ain’t no fancy baker, mind you, just a plain ol’ woman who likes to make a good loaf now and then. But I’ve been hearin’ things, seein’ things, and I figured I’d give it a try, see what all the fuss is about.
First off, they say this flour’s got a whole lotta gluten in it, somethin’ like 12-14%. Now, I ain’t no scientist, but from what I gather, that gluten stuff is what makes the bread rise up all nice and fluffy. And let me tell ya, ain’t nothin’ worse than a flat, sad-lookin’ loaf. So, more gluten, that sounds like a good thing to me.
And it ain’t just the gluten, they say it’s got all sorts of other good stuff in it too. Protein, fiber, things like “selenium” and “magnesium.” Sounds fancy, don’t it? I don’t know what half them things do, but if they’re good for ya, then I’m all for it. I reckon eatin’ good bread ain’t just about tastin’ good, it’s about stayin’ healthy too.
Now, some folks get all worked up about gluten, sayin’ it’s bad for ya. But from what I hear, unless you got some kinda special problem, it ain’t gonna hurt ya none. And this flour, it’s the real deal, not that stripped-down stuff they put in them crackers and chips. We’re talkin’ about good, wholesome flour, the kind folks used to use back in the day.
- They say it’s good for breads that need a long time to rise, you know, the ones you don’t gotta knead and knead until your arms are sore.
- And they say it’s great for them chewy breads, like bagels and them fancy rolls with the hard crusts.
I ain’t never made no bagels before, but I do like a good chewy roll. And I’ve tried makin’ them no-knead breads, but they always seemed to come out a bit flat. So, I was thinkin’, maybe this Glicks High Gluten Flour is the secret. Maybe this is what I need to take my bread bakin’ to the next level.
They call it “premium” flour, which I guess means it’s better than the regular stuff. And they say it’s “unbleached,” which is good, I reckon. I don’t like the idea of my flour bein’ all bleached out with chemicals. This here flour is made from “enriched unbleached wheat flour and enzyme.” Again with the fancy words, but I figure it means it’s the good stuff.
I saw on the bag, it said “Finest. Yoshon. Enriched. Presifted. Ideal for yeast bread baking; preferred by professionals.” Well, I ain’t no professional, but I do like to think I know a thing or two about makin’ bread. And if the professionals like it, then it must be good, right? They even got a whole line of flours, but this high gluten one is the one that caught my eye.
So, I got myself a bag of this Glicks High Gluten Flour, and I’m gonna put it to the test. I’m gonna make some bread, some rolls, maybe even try my hand at them bagels. And I’ll tell ya what, if it turns out good, I’ll be shoutin’ it from the rooftops. But if it ain’t no better than the regular flour, well, then I’ll just stick to what I know. But I got a good feelin’ about this one, I really do. It just feels like this flour is gonna make all the difference.
I mean, think about it, a flour that’s packed with protein and fiber, and all them other fancy things, and it’s made for makin’ good, chewy bread. What’s not to like? And if it can help me make a no-knead bread that actually rises up nice and high, then that’s worth its weight in gold, let me tell ya. I’m tired of bakin’ flatbreads, I want a loaf that’s got some oomph to it.
So, there ya have it. That’s what I know about Glicks High Gluten Flour. I ain’t no expert, but I’ve done my research, and I’m ready to give it a whirl. Wish me luck, folks, and I’ll let ya know how it turns out.
Now, I gotta go get my apron on and get to bakin’. I can almost smell that fresh bread now…
And don’t you forget, good bread is the heart of a good meal.
Tags: Glicks Flour, High Gluten Flour, Unbleached Flour, Enriched Flour, Bread Baking, Yeast Bread, Bagels, Rolls, Protein, Fiber
