January 5, 2020 - 5:10am
gluton again
I use 50 % hard red and 50% Einkorn all of which is fresh homee ground but it has no body and is very weak.
has anyone tried this advice?
https://www.thespruceeats.com/synergistic-effects-xanthan-and-guar-gum-1451202
Al
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If you're new to home-milling, you might want to follow this conversation:
http://www.thefreshloaf.com/node/62044/issues-gluten-development-freshmilled-sourdough
on you and your system. can you eat half a slice of bread made with regular wheat? if not, i wouldn't think that combination would work. i couldn't eat 50% hard red or any other modern wheat - any amount larger than about a quarter of a teaspoon makes me quite ill for 24 to over 48 hours. but i'm sensitive to wheat wuth no problem with gluten. a relative of mine is celiac, and could never eat 50% wheat of any kind.
can you eat gluten or are you celiac? if you can eat gluten, i sometimes adding some barley fllour to my spelt flour to add some structure and a more manageable gluten. spelt is my flour of choice - again, i'm basically allergic to wheat with no gluten issues - but it can sometimes use a little more strength, so the barley helps.