Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 19

While the gluten in wheat flour is vital for the standard bread recipe, a percentage of another type of cereal flour can be added for variety, such as rye, barley, buckwheat or oats. These cereals, however, contain little gluten, and yeast bread made with rye, barley or oat flour alone will be heavy, and does not keep well. Alternative types of flour, made from vegetables like chick peas or potato, are more useful in other forms of cookery. There are recipes using these flours (here.