SC - Question about Icelandic Chicken
Lurking Girl
tori at panix.com
Wed Apr 5 13:10:28 PDT 2000
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
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