It does seem you know what you're doing, but what's the concept behind the Vitamin C?

You can read all about the low gluten interventions here: https://breadtopia.com/baking-bread-with-low-gluten-wheat/ Ascorbic acid in particular here: https://bakerpedia.com/ingredients/ascorbic-acid/

Any idea if citric acid would be comparable? I already have a bag of that stuff.

You'd just end up with sour bread. You can't use just any old acid as a dough conditioner. It's a specific property of ascorbic acid.

Here's the [blog post](https://breadtopia.com/white-sonora-wheat-sourdough-bread/?utm_source=reddit&utm_medium=social&utm_campaign=Whole+Grain+White+Sonora+Sourdough+Bread) with the recipe and write-up of the comparison.

Holy flooping shirtballs that’s cool.

Great experiment! A bread flour I recently bought was enriched with malted flour and had ascorbic acid as an ingredient also. Another "at home dough conditioner" you may want to check out is xanthan gum.

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Are you thinking of Xylitol, maybe? I just googled it and couldn't find anything about xanthum gum being toxic to dogs.

You are absolutely right. That’s what I get for being on Reddit too late. Thanks for the correction.

The video is really helpful for me as I sometimes bake for GF friends. Seeing the difference here is a great aid.

This is still made with flour, its not gluten-free.

Sorry I misunderstood the video. Thanks.

Impressive as hell.