I mostly want to share this because I've never seen any recipes like this and it's been a game changer for me.
After discovering the "viral" Greek yogurt protein bagel hack I started doing more baking to increase my protein and still eat bread/bread like things. One day, when I was running low on flour I noticed a bag of vital wheat gluten in the back of my cabinet and decided to sub it in for a portion of the flour in the bagel recipe. What I ended up with was an extremely high protein, virtually fat free bagel that actually tastes and feels like a bagel.
Since then I've tried this in pita and flatbread recipes and pizza crusts. I even made a sweet bread in my bread machine. All mostly successful. I've found that as long as I don't sub more than half of the flour (by weight) for vital wheat gluten I will end up with something that tastes and feels like bread. Anything above 1:1 ratio starts to take on the texture of seitan too much, and don't get me wrong seitan is great (it's why I had vital wheat gluten on hand), but it isn't bread.
If you're like me and you live for carbs and bread, try baking with vital wheat gluten! I am able to still get my my daily bagel fix AND hit my protein goals!
If folks are interested I can share my recipes so far but YMMV I'm only on v2 for pizza dough, v5 for bagels, and v2 for pita/flatbread and there's still room for improvements.
by tulipsmash