|
Re: Barley
A new question for all you learned cooks: can barley be made into a proteinous seitan-type of dish the same way that wheat flour can be separated from its carbohydrate? I'd give it a try on my own, assuming that the chemistry is similar, but with such a resource as this forum at hand, I figured I'd spare the barley flour from potential ruin.
By the way, thanks for all the barley help below; I've since been experimenting heartily with the grain and am happy with the way I get non-pressure-cooked barley/brown rice mix to flower. This was of utmost importance to me as my wife and I were engaged in a barley field in the Himalaya!
Thanks,
Ryan
|