ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Ques about high gluten flour

Misc.
I bought "wheat gluten flour" in the bulk section of a local store, the label said 0 carbs, is this the same as "high gluten flour"? Thanks for your help, if you have any other low carb bread machine recipes could you post them??

MsgID: 0050128
Shared by: Barbara Crafts
In reply to: Recipe: ABM Low Carb Bread
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: GOOD low carb bread recipe
  Barbara Crafts, Portland,
2 Recipe: ABM Low Carb Bread
  Peg
3 ISO: Low carb bread--how many carbs?? (nt)
  Kerry-ND
4 Entire Loaf= 60 carbs (nt)
  Peg
5 Peg - Question
  juneMA
6 Recipe: Quick White Low Carb Bread
  Peg/Oh
7 Ques about high gluten flour
  Barbara Crafts
8 Gluten
  Peg
9 Peg - some more questions
  juneMA
10 ISO: low carb pastas
  Wendy Ontario
11 ISO: low carb pasta recipes
  Jason-texas
ADVERTISEMENT
Random Recipes
  • Butter Baked Chicken
  • BUTTER BAKED CHICKEN 1 broiler-fryer chicken, cut in parts 1/2 cup buttermilk 1/2 cup packaged corn flake crumbs 1/2 cup flour 1 teaspoon salt 1 teaspoon poultry seasoning 4 tablespoons butter, melted Remove skin f...
  • Crispy Shrimp Wontons (using mini muffin cups)
  • CRISPY SHRIMP WONTONS 24 (3-inch) wonton wrappers 2 tablespoons oil 1/2 cup cream cheese with chives and onions (from 8-oz. tub) 1 (5 oz.) pkg. frozen cooked salad shrimp, thawed, well drained* 1/4 cup purchased plum ...
  • Avocado Dip
  • AVOCADO DIP 2 medium-large avocados 2 tablespoons lemon juice 1 medium tomato, chopped and drained 1/2 small onion, finely chopped 1 can whole green chilies, chopped and drained 1 clove garlic, minced 1 teaspoon seaso...
  • Lighter-Than-Light Fried Smelts or Vegetables
  • LIGHTER-THAN-LIGHT FRIED SMELTS OR VEGETABLES 3/4 cup cornstarch 1/4 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup water 1 egg, slightly beaten Cleaned smelts (or fresh...
ADVERTISEMENT
  • Warm Apple Pudding
  • WARM APPLE PUDDING 3 large apples, thinly sliced 1 cup sugar, divided use 1/2 teaspoon cinnamon 1 teaspoon butter, melted 1 cup flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup skim milk 1 egg 3...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Ques about high gluten flour
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!