I'm making barley bread today - my first time ever. We found out lately that someone in our family is allergic to wheat, so I'm experimenting to see if I can come up with something that tastes good.
The problem with barley is that it doesn't have any gluten, which is a vital ingredient in bread, to give it a nice texture. If a dough doesn't have gluten, it won't rise well. So I'm trying baking soda instead of yeast, and....I guess we'll see what happens.
I read a bunch of barley recipes to get an idea of what works, but the one I'm using today I made up by combining my information. I sure hope it turns out! If if does, I'll share the recipe.
Oh - that reminds me. Several of you have asked for my biscuit recipe. I plan to share that soon. If I don't, just nudge me a bit!
If any of you have non-wheat barely recipes you'd like to share, please do!
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2 comments:
I can't give you one right now because I'm heading off to work but I think my baking textbooks has gluten-free bread recipes. I'll check. :)
Sorry, I don't have a recipe either, but I have heard that xantham gum performs similarly to gluten and can help bring that doughy quality to non-gluten recipes. I have used it in pizza dough to increase the gluten characteristic without adding gluten and it worked well.
~Erin
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