2 ms·

I think home-ground whole-wheat flour has to have more gluten than pretty much any other flour out there... Are you putting a whole bunch of other stuff in the

by girzel 7y ago

I think home-ground whole-wheat flour has to have more gluten than pretty much any other flour out there... Are you putting a whole bunch of other stuff in there? There's a reason fat is called "shortening" -- it breaks the gluten strands, and makes the bread crumbly. Unless you're putting a whole bunch of butter or some other fat into the flour, I can't imagine why it would be crumbly. What are your ingredients?

taejo 7y ago
Whole-wheat flour has everything that white flour has (including gluten), plus more. If you remove the "more", the proportion of gluten in the whole goes up. The "more" also includes fat, as well as other things which might interfere with gluten formation.