Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP, is it gluten flour (wheat gluten) or gluten-free flour?

The bread has too much gluten, so I think we're talking about the former. Next question is whether gluten flour refers to high gluten flour or to vital wheat gluten. If vital wheat gluten then 1 cup is way too much. I use 10 grams (a tablespoon or two) of vital wheat gluten in a recipe for a 2 lb. whole wheat loaf.

I was surprised how many people thought I was using gluten free when I said gluten flour.

The gluten flour was labeled that when I bought it (at a natural foods store, my grocery store carried gluten years ago but no longer). I just looked it up quick and hits (didn't go to the pages) were saying they're the same.

The sugar part some people mentioned was silly. The Amish bread recipe makes a very sweet bread, and you don't need 2/3 c of water to feed yeast, most recipes might call for a tablespoon or something to start the yeast before mixing it with the flour.