I recently found out I can't tolerate Amylase which is in all flours sold at the grocery stores. I found Bob's red mill unbleached wheat flour mixed with barley flour and does not contain amylase. It's heavier flour and the first loaf was very doughy. The recipe calls for 3 1/4 cups of flour and to lighten it up I added 1/4 cup of potato starch but the loaf was very heavy. I have a new loaf on the go and I upped the potato starch to 1 cup. Will report how that comes out.
I use a bread machine and the recipe I use is:
1 1/4 cups of water
1 tbsp milk
2 tbsp oil/shortening
1 tbsp sugar
1 tsp salt
3 1/4 cups flour
3/4 tsp yeast
Question: Have any of you baked with barley/wheat flour mixtures? Was your loaves light and fluffy? Do you have any tips for me?
I have used barley flour for baking cakes ,cookies, and breads. I loved Hamikton's Barley flour, but haven't been able tofind it on grocery shelves since the pandemic in 2020. Barley flour bakes up very much like whole wheat flour so when baking yeast breads use the barley flour cup for cup of whole wheat flour. That usually means 50% barley and 50% white.
My skin is super sensitive to kneading or touching amylase flour in any way, so I look for unbleached organic white flour which is usually free of amylase. Certain artisan flours are also amylase free, but hard to find in bags over 500g.
