Ingredients

• 2/3 cup Vital Wheat Gluten
• 1/2 + 1/3 cup (82g) Lupin Flour
• 2 tsp Salt
• 1/2 tsp Xanthan Gum
• 1 large Eggs, beaten
• 1 tbsp Extra Virgin Olive Oil
• 3 oz (85g) Water

Method

1. Put all the dry ingredients: vital wheat gluten, lupin flour, salt, and xanthan gum in a bowl then whisk together. Beat 1 egg in a bowl and set aside. In a cup, mix the oil and water. Transfer the dry ingredients into the bowl of the stand mixer. Using the paddle attachment turn the mixer on to speed 2 then pour in the beaten eggs and oil-water mixture.
2. When all the ingredients are well incorporated a dough has formed, switch to the dough hook, and knead the dough for 7 minutes. You may need to reform the dough into a ball during the first few minutes of kneading before the dough will stay in that form.