Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Bread Dough Enhancer

This is really helpful for breadmachine bread doughs, but the commercial product costs about $16.00 a package! You have to store it air tight in a jar or ziplock to protect the ascorbic acid.
Use 1 tablespoon of doughbuilder per loaf, or a little more for low gluten breads.


List of Ingredients





2 cups vital wheat gluten

1 cup potato starch or potato flakes

1 package jelly pectin powder (Sure Jell)

1 cup lecithin granules

3 tablespoons powdered ascorbic acid (Ascorbic acid is sold as "powdered vitamin C" in the vitamin department)


2 tablespoons ginger powder

1 cup non-instant powdered milk or whey powder (optional)

1/2 cup diastatic malt powder

1 envelope unflavored gelatin (optional)



Place all ingredients in a DRY blender, cover and blend until completely mixed. Package airtight in a ziplock or jar that you can measure from. Use 1 tablspoon per loaf, or a bit more if the recipe is low gluten (rye, corn, etc). Vegans will want to omit gelatin and whey.


Recipe