Anyone know a store where I can buy gluten in Tucson?

[PavePusher]

Trying to make whole wheat bread in my bread-machine and having some issues with it not rising correctly. My mother, who does this stuff a lot, advised me to add gluten to the recipe but I can't seem to find a store that stocks it in Tucson.

Any info greatly appreciated, and will be paid back with a fresh loaf when I get the recipe right! (Unless you like bread you can mug people with... Seriously, this stuff rivals Discworld Dwarf Bread so far... sigh.)

[Kali]

1. most grocery stores carry it

in the baking section - Bobs Red Mill is a brand Safeway carries

[PavePusher]

3. D'oh.... Didn't check there, will look on the way home. Thanks! n/t

[msongs]

2. you can probably buy guns all over the place if u can't find gluten nt

[PavePusher]

4. Yeah, but I can't bake with those.

Anyway, I'm trying to make bread, not more clay pigeons....

Sheesh, what is this, amateur night?

[marybourg]

5. Up here in the Valley, my Safeway has it, as well as Whole Foods,

Basha's, Sprouts, maybe even TJ. It shouldn't be difficult to find. Usual brand is bob's red mill and it's in the flour area

[LiberalLoner]

6. i had that problem when i lived in sierra vista

What happened is it was rising too fast then collapsing before fully baked
if i remember right ibsolved the problem by doubling the salt and adding another tbs of flour

Problem was caused by high altitude

[Kali]

8. Tucson is lower elevation.

[Warpy]

7. Amaon will get it to you in a few days if you strike out

but health food stores generally carry a full range of Bob's Red Mill products, gluten flour among them. However, specific bread flour generally doesn't need added gluten. Rye flour and other specialty flours can.

If you proof your yeast, stop it. Just mix it in with the other dry ingredients. If it's old yeast, replace it. Use room temperature water to mix your bread.

My first attempt at bread was a brick because I proofed the yeast and killed it off. That brick made fine Melba toast. Once I stopped proofing my yeast, my breads were all fine.

[Kali]

9. in addition to all the other advice

try using half and half or whatever proportion white and whole wheat flour until you get better results, then gradually up the whole wheat as you get the hang of the machine.
100% whole wheat does tend to be pretty heavy, especially in the machine - it may not give it enough time to fully rise.

also check in with the cooking and baking group, they are really aggressive and snarky but if you are brave they will help you out.

[PavePusher]

10. Heh... I think we all know I can deal with aggressive and snarky...

I found the gluten in the Safeway just down the road from me on the way home, thanks! For some reason I assumed they wouldn't have it.

Got a loaf mixing now, going for a run and then will check the first rise.

My other known problem is that this is a German machine I was using while stationed in England, so it's supposed to run on 230V/50hz power. I've got it on a transformer lash-up for the voltage, but rectifiers for the frequency are hideously expensive. Running it on the dark cycle seems to work for box mixes, but I'm still getting the from-scratch worked out. Hopefully my mother will soon find a few U.S. used machines at her local thrift shop, they seem to get several every month.

I'll post a progress report later tonight, got to hit the trail for a few miles.