Can I use ancient grain flour in a bread maching?
I havn't make bread in 40 years. I just returned from a trip to Greece and the bread was so good. I don't eat much bread at home because of the gluten thing and it does make me fill bloated but the bread in Greece was sooooo good and I ate it every meal. No negative reaction. I was told the bread in general in Europe uses anceint grains or in other words, grains that have not been Chemically or otherwise geneticly changed. So, I want to make bread but I would like to use a bread machine. Can you use any flour in a home bread machine? It would be nice to know before I go and spend the money on a machine. Also, what dry yeast do you suggest? I obviously have no idea what I am doing!! Your help will be greatly appreciated.