Low carb bread problem

[Anon125]

Does anyone know what is the ingredient in Vital Wheat Gluten that makes the bread rise.

with all ingredients the same, lately the loaves are lower.

If we knew what the ingredient is we would add some more.

Reached the Yeast limit - tastewise
Thanks

 

[Bakingtime3]

I have used Wheat Gluten in the past to supplement what the yeast does. Never found it makes that much of a difference, so I no longer use it. If using a recipe you had success with in the past, I would try a different brand of flour. If doing everything exactly the same and now getting different results, that is where I would start.

Depending on the time of year and how warm your kitchen is, bread will tend to rise faster/slower as temperatures change. May try a longer rise time to get the desired results. Many proven bread recipes say to 'rise until doubled in size' and not give a specific time. This is how they compensate for changes in room temperature.