Well, let me tell ya about this here flour. We’re gonna talk about grain craft high gluten flour today. I ain’t no fancy baker, but I know a thing or two about flour from makin’ bread and such for my family all these years.
First off, what is this high gluten stuff anyway? It’s just flour, but it’s got more of that… that gluten thing in it. Makes the dough strong, you know? Like, real strong. Not like that weak flour you use for cakes and cookies. This stuff is for bread, pizza, bagels… things that gotta be chewy and hold their shape.
Now, I’ve tried a few different kinds of high gluten flour, and lemme tell ya, they ain’t all the same. Some are better than others, that’s for sure. I heard tell of somethin’ called Power Flour, they say it’s a premium one, but I ain’t tried it myself. Folks say it makes real good pizza dough, gives it that extra stretch and chewiness.
- Good for bread: Makes it rise up nice and tall, and gives it that good, chewy texture.
- Good for pizza: Makes the crust strong enough to hold all them toppings, and gives it a nice crispy bottom and chewy bite.
- Not for cakes and cookies: Don’t even try it. It’ll make ’em tough as shoe leather. You want that soft, crumbly stuff for cakes, not this high gluten business.
Some folks say high gluten flour makes things taste… “yeasty”. I don’t know about all that fancy talk, but it does make bread taste good, I tell ya that. It’s got that… that bread flavor, you know? Not sweet, not bland, just… bread. And that’s what you want when you’re makin’ bread, ain’t it?
Now, I ain’t a scientist, but I heard tell that high gluten flour has more of them…starch… granules… somethin’ like that. It’s all broke up, see? And that’s what makes it soak up more water. You gotta add more water to the dough when you’re using this stuff, or it’ll be too dry and stiff. I learned that the hard way, let me tell ya. Made a batch of bread once that was so hard, you coulda knocked someone out with it.
They also say this high gluten flour is different from bread flour. Said bread flour ain’t as strong. I always just used whatever flour I had on hand, but I guess if you wanna get all fancy, you can use this high gluten stuff for extra chewiness. And I hear tell of another flour they call Shepherd’s Grain High Gluten Flour, now that’s a new one to me.
I used to think all flour was the same, but it ain’t. You gotta use the right flour for the job. Like, you wouldn’t use a hammer to screw in a screw, would ya? Same thing with flour. You gotta use the high gluten stuff for things that need to be strong and chewy, and the other stuff for things that need to be soft and tender.
And talkin’ ‘bout gluten free flour, well, that’s a whole ‘nother story. They say you can swap it one for one, but I ain’t so sure. It’s different stuff, no matter how hard they try to make it like regular flour.
Speaking of chewin’, they say the more gluten, the more chew in somethin’ like cookies. But cookies ain’t supposed to be chewy like bread, so I don’t know why you’d use this high gluten stuff for that. Maybe if you want a real tough cookie, I guess. But I like my cookies soft and crumbly, like they’re supposed to be.
So, there you have it. That’s all I know about grain craft high gluten flour. It’s good for bread, good for pizza, and good for anything that needs to be strong and chewy. Just don’t use it for cakes and cookies, unless you want ’em to taste like shoe leather. And remember to add more water to the dough. You don’t want no hard bread now, do ya? Now go on and bake somethin’!
