Authentic Foods Dough Enhancer

Love this stuff! I use it every time I bake bread.

This product really enhances the texture of gluten free bread.

I have tried so many gluten free bread recipes that have universally failed to make good sandwich bread. Out of desperation I bought this not really expecting it to work. I used it in the first recipe that kept falling and the loaf actually stayed nice and high with good even structure! I tried it with a second recipe and it worked with that previously failed recipe too! I can’t taste it, but it is easy to add to the dough and it just works. The bread is moist, looks like store bought bread and it’s all thanks to this stuff!

Tried it today and so far it seems to give my gluten free bread a bit of a boost. Will update later after I use it again.

I have been making bread for 20 years. I wasn't aware that this product was available. It is just amazing. My bread was good before, but now it is so much better. It is lighter in texture and the rising time was less. I will continue to use and I highly recommend for all yeast bread.

Have not had an opportunity to use it yet. Bought based on the product ingredients and consumer comments. It should work as it is supposed to.

My sister introduced me to this and I could not believe how this dough enhancer has improved my bread. Using this enhancer gives the dough a better feel - it actually springs back like it’s supposed to and bread stays fresher longer. The sponge is a little chewier and the loaf is lighter but there is no change in the taste. I have made bread for years but this stuff is a genuine game changer. If you want stronger dough, the kind that can take some handling without damage to the bread, try this enhancer.

I have used it 4 times now with great results. I have found my dough has to be fairly wet with whole wheat flour to rise well, and this product gives me the texture I was hoping for -- the light, airy texture I like in sliced store-bought sandwich bread. I used slightly more than the label said. The label says 1/4 teaspoon per cup of whole grain flour -- and I am using 1/4 well-rounded teaspoon instead.Since I like very light bread, I have not been making 100% whole wheat bread. Instead I have found this to be the perfect approach: I have been making bread with only 2/3 whole wheat flour, 1/3 white bread flour, 1-1/2 tablespoons of vital wheat gluten, and this Dough Enhancer product. This is giving me very light and airy sliced bread, like store-bought sliced bread, which is perfect for sandwiches. (Just using the vital wheat gluten alone did not give me the light airy texture I am getting now with this product.) With this product, my bread is now rising very high. Definitely recommended.