Hi there
Has anyone here around made crisp bread with pure barley flour? (no wheat or any other flour added) I tried to make some but the problem is I couldn't make it raise to get crispy. I used yeast, BP, BS... Can anyone help me to make it crispy and easy to chew?
other flours to get what you're looking for. Trapping gas/steam in the dough is a major goal, try increasing the water content and beating the mixture longer to develop what little gluten is there. No, I haven't made crispy bread yet from barley but think about incorporating the microwave oven as well in your experiments. :)
I'll try to do so, thanks for the answer.