SC - Asparagus anyone??

[LrdRas@aol.com]

"Decker, Terry D." wrote:
> 
> > Vika
> > who tried using barley flour and found it a heck of a lot
> > harder to work with
> 
> How so?
> 
> Bear

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.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com