I'm new to the forum and generally pretty novice at bread baking. Usually I use a high protein organic bread flour somewhere between 12-13% protein. I need to make a loaf for someone who is not necessarily GF or celiac but is only allergic to the maltodextrin or malted barley. It's probably safe to say I need to stay away from anything malted or maltodextrin. Anyone know of a flour that might be able to work and where I can get it? I'm guessing I need to play around with it a few times to get used to it and possibly supplement the dough with sugar but open to all suggestions.
Thanks for any help everyone!