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Okay, so I have tried it three time now. Each time mixing less. I stir extra slowly and until it just stops being powdered flour. I am mostly using combos of oat, barley and spelt. I am following the recipes exacctly, measuring very carefully. But my muffins and quick breads never rise ad are all doughy in the center. So how do you do this? I am ususally a very good baker, really, it isn't like I am new to baking at all, so I am very frustrated over this.
 

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You should have no problem using all barley flour in your baked good. I do and I get great results. Same with spelt as it's very similar to wheat. The thing with spelt is that you need less liquid as it does not absorb as much as wheat. I'm not sure what the ratio of oats is, but the majority of your flour needs to come from the other two sources.<br><br>
Here's a link for Barley flour recipies<br><br><a href="http://http//www.hamiltonsbarley.com/" target="_blank">http://http://www.hamiltonsbarley.com/</a>
 

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Mmmm... are you only interested in cooking from scratch? Gluten free packaged mixes are good for this simply because they have to eliminate wheat, as well as barley, rye and oats, but taste decent as well. Bob's Redmill is a good brand, as is the Gluten Free Pantry and Pamela's.
 
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