Quote:
Originally posted by McCarley:
I have a couple of questions...
1. What if I don't have splenda, what can I use instead or can I just keep it out altogether?
2. What is the difference between vital wheat gluten flour and wheat flour?
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1. You should be able to use any artificial sweetener that is designed for baking. They usually say that they measure cup for cup, as sugar. Liquids and "regular" artificial sweetener have little volume, so I doubt if they'd work out well in the recipe.
2. Vital wheat gluten flour is a baking additive. It is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough.
It's often added to breads that don't contain a large amount of wheat flour, since other grains lack a lot (or any) gluten. It can also be added to whole grain breads to give it additional 'rise.' Gluten is a requirement for binding the dough so that it will rise. Gluten is very high in protein, and low in carbs and fat.
Here's a link:
http://www.lowcarbluxury.com/gluten.html
By the way, if you read my follow-up post to my experimental modification to the original cookies, they failed...
Oh yeah. Whole wheat flour is flour milled from the whole grains of wheat, with nothing removed.
Wheat flour (that doesn't say "whole wheat" or "whole grain") is normal flour, which comes bleached, unbleached, enriched, as bread flour, course flour, etc. All of these have been processed to remove the shell, endosperm, etc. Most fiber and nutrients are gone.