|Beef Pot Pie|
It turned out well.
Wheat gluten isn't so good for me. I am not celiac, merely intolerant, so I've learned to make bread products with other flours. I am lucky in that I can use spelt, Polish wheat, rye, barley, and oats.
It takes trial, error, and plenty of eating to sort out what flours need what smooth-talking to get them to do what I want.
The above is some Polish wheat (kamut) mixed with spelt. The former is ground by my husband's father and is a pleasure to work with while the latter was purchased from an Alberta company.
It was listed as whole grain and we believed this was meant in the same vein as one would buy whole wheat flour for baking. I grew up on a farm. The stuff they sent us looks like the stuff my dad made into chop for the hogs, only not as fine.
I run it through my blender for a few minutes and it chops it enough to incorporate the bran and make it easier to use. It is not great, but I can work with it.
The more I play with the flours, the more I understand them, and the easier it becomes to bake.
I do it for the research.