"Dave Bell" > wrote in message
ea.net...
> On Mon, 5 Jul 2004, graham wrote:
>
> > Your problems with wheat flour are probably due to the gluten content
which
> > is much lower in spelt. Unfortunately, it is this ingredient that
allows
> > bread to rise and trap the carbon dioxide. High gluten bread flours are
too
> > strong for cakes etc., and so cake flour has a low gluten content.
Spelt
> > has a low gluten content so makes lousy bread, unless mixed with some
normal
> > wheat flour for support.
> > Graham
>
> Spelt does of course contain gluten, and I'm not so sure there is less of
> it, per se, but I understand it is more fragile, therefore less suitable
> for breads. Another side of the gluten/allergy issue is that there are two
> proteins that form the gluten, when worked in the presence of water. I am
> given to understand that spelt and wheat share one of the two identically,
> but the other protein differs between them. It may be the latter protein
> that I am primarily allergic to...
>
> At any rate, I do want to avoid adding wheat flour, just to increase the
> gluten. What other ways are there to "toughen" a bread dough? Increased
> working/kneading time, perhaps?
>
> Dave
You could try it, I suppose. However, I've never had much success with
spelt in other than a minor proportion of the total flour content. High
spelt content breads have, for me, always turned out cakey.
Repost on alt.bread.recipes where you might get more specialised answers.
There are several experts there who might be able to help.
Graham