SC - barley bread

[Bluwlf17 at cs.com]

In a message dated 2/10/00 4:59:05 PM Central Standard Time, 
TerryD at Health.State.OK.US writes:

<< To work properly, leavening needs gluten.  Barley has essentially no 
gluten,
 so it doesn't rise much.  Leavened barley breads are made from a mixture of
 wheat and barley flour where the wheat provides the gluten. 
 
 Bear >>
How about adding Gluten?  I work in a bakery where we add gluten to just 
about every thing, cause my boss says, too much of it is lost in the 
prosessing of flour.  I'm only an apprentice, and haven't studied up on it 
much.  What do you think?

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