Stacey

July 14, 2009 at 2:07pm

Has anyone tried making whole wheat pizza crust with the vital wheat gluten? I just ordered some and am looking forward to the challenge! For a thin crisp crust I don't think you will need to use this. If your aim is for a thicker, chewy crust, then 1 teaspoons per cup of whole wheat flour is a good place to start. Frank @ KAF.
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