I have a Nutramill and have been baking for the last 3 years or so. 2 People now hve comitted that there is no gluton in my bread. They seem to be able to tell. One other source says gluton is developed by ageing the flour. Any commints?
For my bread i mix Hard Red and Einkorn, and use the flour as soon as it is ground. I proof the yeast and add an half an egg to help the lack of gluton. My dough is sticky but this seems to make the best bread easer to slice. The lack of gluton makes it weak and cakey but it is acceptable.