I have been involved
for several years in producing a run of Passover spelt crackers for people
with wheat intolerance. The Passover crackers consist of only flour and
water, nothing else. This year, the spelt dough was extremely difficult to
work with, it was like rubber. The Grain came from the Ukraine. I was
wondering if you can help me figure out what is it that causes it to be
like rubber. Is it the high protein content? Is it the way it is ground?
I would like to avoid this problem for our next run, would it be better
to use American grown grains?
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