VITAL WHEAT GLUTEN:

Use Vital Wheat Gluten and not Gluten Flour. Gluten Flour is a mixture of Vital Wheat Gluten and Bread Flour. Vital Wheat Gluten helps form a better dough that is better able to trap the gas given off by the yeast. This enables more of the gas to be trapped which means the loaf will be taller and have a rich structure and texture.

POTATO FLAKES:

Potato Flakes (Instant mashed potatoes) help the bread stay moist longer which helps keep it from stailing. It also helps makes a more tender bread with a better structure and taste.

PECTIN POWDER

Pectin Powder (the same you use for making jelly) helps keep the bread fresher longer, it helps with dough structure and bread texture.

LECITHIN GRANUALS

 Lecithin is found is soy foods and in egg yolks. It helps with bread moisture, texture, flavor, crust browning and is a mild natural preservative.

ASCORBIC ACID POWDER

Ascorbic Acid (Vitamin C) helps boost the yeast which helps it do a better job in rising the bread. It is also a mild natural preservative. If you can find ascorbic acid powder buy a bottle of natural vitamin C tablets and powder them in the blender. Do this before you add the rest of the ingredients, you need the tablets to be completely ground up.

GINGER POWDER

 Ginger Powder is a very good natural preservative as it is also antiseptic which helps it retard mold formation. It is also a mild yeast booster. Don't worry you won't taste the ginger in your bread.

POWDERED MILK

Powdered milk helps with the taste, texture and  gives it a brown crust.

NON-DIASTATIC MALT POWDER

Non-Diastatic Malt is used in NY Bagel recipes and is what gives it that special taste. It is a yeast booster and food. Yeast will feed off of this before any other sweetener they just love it.

UNFLAVORED GELATIN

Geletin helps with keeping the bread fresher longer. It helps make a moister loaf of bread which in turns means it takes longer for it to dry out and go stale. Knox is the most popular brand of unflavored gelatin.

ACID WHEY

Acid whey is the byproduct of making many types of dairy products. Make sure you get acid whey and not sweet whey. If it doesn't say acid whey then assume it is sweet whey. The acid whey is a yeast booster and a mild preservative. It also helps in dough and bread structure and texture.

This product can be hard to find. King Arthur Flour http://www.kingarthurflour.com sells it. It is item number 1187.

TOFU POWDER

Tofu Powder aka Soy Drink Mix, Soy Milk Powder, Soy Protein Powder, etc. should be easy to find at almost any health food store. If you go for the Soy Protein Powder make sure it is unflavored. Tofu Powder helps with structure and the texture of the bread. It also helps in the browning of the crust and overall taste of the bread.

CORN STARCH

Corn Starch helps with structure, texture and moisture retention.

INSTANT YEAST

This just adds an extra little boost to the bread dough.