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  # 987409 14-Feb-2014 18:01
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I'm very fussy when I buy flour - I find the grading system here a bit odd, but the main thing is to check the side of the packet for the protein content. Generally, I just use plain flour with a high protein content.

If I use fresh ground flour, I sometimes let it age just a little. Going to start shifting towards spelt flour at some stage so I can use something with a little less gluten.




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  # 987651 15-Feb-2014 10:09
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Theoretically you can drop the gluten by going the sourdough path and having your own sourdough bug.

ie make up a jar of flour water - either add some yeast or catch some wild yeasts - each day you discard some of the sourdough starter and top up with a little more flour water (ie feed the yeast and keep it alive).

Some familyies/businesses have a bug that is 100+ years old. They regard them as so important that they always keep some of it offsite.

Use some of this yeast starter in your bread - making proper sourdough is a very slow process - I think you have somewhere around 24 hours from start to end - from a few studies that have been made it seems that long slow fermenting actually breaks the gluten down to extremely low levels.

I have read a few studies that suggest the 'modern' fast mass produced loaf (techniques invented in the 1920s-1930s) have such a quick process the gluten is still pretty intact when the loaf is finished. Maybe one of the reasons that reported gluten consumption issues have risen in the last few generations - that and the fact manufactured food has a host of things added to 'improve' it.




Nothing is impossible for the man who doesn't have to do it himself - A. H. Weiler

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