In recent months, I've started using vital wheat gluten in making bread. I'm a big fan, it really does a good job.
But I only use half a tablespoon in a white loaf, so a bag lasts for a while. The bag I have is still half full, and says Best Before May 2024.
What I'm asking is: what happens to it beyond the Best Before date? I notice it's not a Use By. Is it like flour, where you have to check for weevils if it starts getting old? Or is it like yeast, becoming less effective over time?
(Please, I'm only looking for an answer from people who have experience of this, I'm capable of doing a five second googling for myself but I'd prefer expert advice.)
Baking is my therapy, my passion, and my art. In the kitchen, I'm not just following recipes; I'm creating moments. Each measurement, each fold of batter, is an opportunity to infuse love and creativity into something delicious.
Ok. This is a weird idea. I have a plethora of them. Four is ground grain. Grain is a plant. Garlic is plant. Garlic powder could be, loosely, considered a flour. Garlic bread made out of garlic powder.
I may have to try this… but I’d have to get a few cups of garlic powder…