[Sca-cooks] Maslin recipes for bread machines?

[Terry Decker]

Rye has gluten in the form of gliadin, which does form a protein structure 
that helps trap CO2.  What it does not have is glutenin, which forms the 
bueatiful long strands you find in wheat bread.

Bear

> 100% rye bread has no gluten, it relies on various starch complexes
> for its structure and not protein. This results in a soft dough that
> produces a loaf that has a lot softer texture than a wheat bread.
>
> Dragon