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By MARY KEITH

Tribune correspondent

Published: October 12, 2008

What is the benefit of adding gluten to a bread recipe? I tried it and couldn't tell that it came out any different.

Gluten is the protein in wheat. It's what sticks the bread together. A stronger net of protein helps hold the gas, so the bread rises better. It also keeps slices together so they don't crumble when the bread is bent or folded. If you are using bread flour already, you might not notice much difference. But if you are making whole-wheat bread or something with a lot of additions, such as fiber, soy flour or nuts, then you're more likely to prefer the recipe with the added gluten.

Is it OK to use 2 percent milk in a recipe instead of the nonfat dry milk and water that it calls for? I don't keep powdered milk in the house usually, but do have liquid milk.

Yes, you can use liquid milk and eliminate the water. However, look at the proportions the recipe calls for. If there is more powdered milk than would be needed to make the same amount of liquid milk, then the extra powder is there to add protein. In that case, you might want to use an equivalent amount of evaporated milk. Since it is concentrated, it will have some of the extra protein the recipe needs.

I have an artichoke dip recipe that looks good, but it calls for mayonnaise. I don't use eggs, so what can I substitute for the mayo?

There are vegetarian mayonnaise products that use soy lecithin instead of the egg yolk. Read labels or check in places such as Chuck's or Nutrition S'Mart. If you use dairy, use low-fat or fat-free sour cream or plain yogurt. Or you could put silken tofu through the blender to soften it, or for some recipes, just use an equal amount of vegetable oil. Mayo is 80 to 90 percent oil, and that is often its main purpose in a recipe.

My mother loves Hershey's Kisses, and we often get her big bags of them. But she only eats a few a day, so sometimes she ends up with way too many at one time. Is it OK to freeze them? How should she thaw them later?

It is fine to freeze them, or just store them in the refrigerator. They can be thawed on the counter; there's no special treatment needed. Be aware that they might look gray or powdery brown when they are thawed. It's a condition called "bloom," and it's harmless. Some of the fat in the chocolate has formed some tiny crystals on the outside. Ignore it and they'll still taste fine. Chocolate is definitely best at room temperature, not cold.

Is it better to mix a quiche and refrigerate it early to bake later or bake it and then reheat it later? I want to do as much in advance of a meeting as possible.

People might argue over which tastes better, but it is definitely safer to bake it right away and reheat it later. A mixture such as quiche, moussaka or anything else with milk, raw eggs, cheese and other ingredients is a great place for bacteria to grow if it is not kept cold enough.

Where can I get the pre-melted chocolate Nestle used to sell in little packets? I have a great recipe but can't find that one ingredient.

According to the Nestle Web site, it is still made. You can check with your local grocers to see if anyone could order some for you. You also can make your own by combining 3 tablespoons of cocoa powder for baking with 1 tablespoon of shortening or vegetable oil. If you use the shortening, melt it until you can mix in the cocoa, then allow it to cool to room temperature before you use it. This will make the amount in 1 packet.

How come all the "no sugar added" ice cream bars still have so many carbohydrates? What else are they adding if it's not sugar?

Ice cream is made of milk, which has natural milk sugar lactose. So some of the carbohydrates are probably lactose. You need to read the ingredient list of the product you're looking at to see what else is there. There are probably some starches to keep it from getting hard crystals. Ice cream made with just artificial sweeteners tends to be as hard as ice cubes, not what you want in an ice cream bar.

Mary A. Keith, a nutrition and health agent at Hillsborough County Extension, can be reached at (813) 744-5519 or mkeith@ufl.edu.

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