SC - How do I get started?

[Decker, Margaret]

Philip & Susan Troy wrote:
> "Decker, Terry D." wrote:
> > > who tried using barley flour and found it a heck of a lot
> > > harder to work with
> > 
> > How so?
>
> As I recall from my own experience with it (several years ago, so my
> recollections might be off), it was difficult to form barley-flour
> pastry on anything but a level surface because the lack of gluten made
> it so very tender that gravity tore it.

What He Said.  

It tasted okay, though.  Certainly not what I was used to, but not
unpleasant.

Vika