Tbf, most grains have way more gluten in them than they used to, though wheat is by far the worst offender. This is because they’ve been bred for industrial purposes. If you have a grain with a lot of gluten it’ll rise more, so you can use less wheat (aka reduce cost) while keeping the size of the loaf the same
If you look at a lot of other breads outside of the US, particularly German breads, they tend to be a lot more crumbly.
The high gluten breads you’re used to came about from industrial bread makers wanting their bread to rise more so they could use less grain per loaf while keeping the size the same
You can absolutely make barley bread. It just won’t be very fluffy or rise, since there’s no gluten in it.
There most certainly is gluten in barley! Breweries don’t just add gluten to beer just to be dicks to people with celiac disease.
Tbf, most grains have way more gluten in them than they used to, though wheat is by far the worst offender. This is because they’ve been bred for industrial purposes. If you have a grain with a lot of gluten it’ll rise more, so you can use less wheat (aka reduce cost) while keeping the size of the loaf the same
That … doesn’t sound like bread to me.
That’s because its 2026, and not 1326. It would have definitely qualified as bread in the middle ages, and probably way before.
American-pilled.
If you look at a lot of other breads outside of the US, particularly German breads, they tend to be a lot more crumbly.
The high gluten breads you’re used to came about from industrial bread makers wanting their bread to rise more so they could use less grain per loaf while keeping the size the same
I’m German myself. All bread I’ve ever seen in Germany is leavened.