Non-wheat breads with Gluten, any suggestions?
Recently, I have been experimenting with making seitan and it had me thinking why don't I make some bread from a non-wheat flour and use gluten to get the right texture. I know there is a lot of interest in non-wheat breads for gluten-free food, but I am happy to eat the gluten. I imagine that making a bread with gluten + oat, millet, buckwheat, rice, etc. flour could produce some interesting results and I just like to try different things. I was planning to start experimenting soon, but I figured if anyone has any prior history or experience with such bread it might give me a better starting point. I can't find much relevant with an internet search, the results are primarily gluten-free breads. I would appreciate any insights from TFL.
How about barley?
Barley sounds good too. I was wondering more if anyone had suggestions about what concentration I should bring the total protein up to, since a lot of the grains already have a good amount of protein. Any concerns about hydration with some of the different flours? And if anyone has had success doing this previously?
The search feature works pretty well on this site. (Thank you, Floyd!) I entered "non wheat" and a number of posts popped but this sounded like what you wanted:
http://www.thefreshloaf.com/node/7336/nonwheat-flour-bread-recipes
There is a forum for Special Baking Needs here, also.
Thanks for the link, but this was mainly about non-wheat breads that are gluten free. I could try the special baking needs, but I have no real constraints. I will experiment a little this weekend and see if I come up with anything interesting.