I have been looking all over for a quality durum wheat flour receipt. I have an intolerance to the common bread wheat flour and also spelt wheat flour, so I have to rely on the likes rye, barley, corn, durum and so on. I have been able to make a bread using all of the above except for durum. All of the breads come out with a of crumbly, brick like, flat and moist characteristics combinations although good in taste. What I would like to do now is to try using durum flour to create bread and the likes of hamburger or hot dog buns.
Thanks for writing. I don't have a particular recipe/receipt. I
usually just substitute some or all of the bread or regular flour in a
recipe with durum flour. It's not exactly the same, but it's close.
One thing I've noticed is that at first, the durum flour gives the
impression that it's going to absorb more water. I think it does, but
after the dough sits a few minutes, it seems to loosen up a little
bit. So you may need more water or other fluid, but maybe not so much
as you might think.
If you don't like the texture you get with 100% durum flour, I'd
suggest substituting some of a flour you can use for some of the durum
flour. Maybe that will get you more of the texture you want.
Do you mean that you can eat durum flour ok, but not other wheat
flours? If that's the case, I'm really surprised, because durum flour
is pretty close to wheat flour. I would assume durum wheat is closer
to regular wheat than spelt, but I guess it depends on exactly what
you're allergic to. I guess it could also depend on what type of
durum flour you're using. Do you know what kind or brand it is?
Where do you get it? I'm just curious. I get mine from a local
bakery, and I've seen the bags, so I know it's durum flour. But I
can't remember right now what the brand is.
Thanks for writing. I'm sorry I can't be more helpful, but I wish you
So, anyone else have any better help for Luka? I guess I could have pointed him at a couple cookbooks, but I assume he's in Croatia and might not have access to books I have.
What I've read is that the gluten in durum flour doesn't provide so much rise as with regular bread flour. Gluten is actually a bunch of proteins (gliaden & glutenin at a minimum, I think), and the protein mix in durum flour is good, but less than ideal.