Has anyone tried Gluten Flour to make homemade noodles or bread with to still be able to eat those types of foods while cutting? In a 1/4 cup of flour there is 23g protein and 5g carbs? I was thinking of making up some egg noodles with it and mixing in tuna or chicken for a high protein low carb meal. Anyone tried it??
I have never actually worked with it because of the expense, but it should be fine for noodles. Gluten is an elastic substance (made up of two proteins, glutenin and gliaden) that is created when flour is moistened, and mixed. The higher the gluten content, the higher the elasticity of your dough, which is what you want for making pasta.