Tip: Spelt flour is low in gluten, so in order to facilitate rising, infuse the flour with 1 egg-white per pound of flour. How to infuse the flour: Put the flour in a food processor. Start the motor and slowly add the egg-white. Let it run for a few more seconds til it's well-blended and then use the flour as you would normally with your bread recipe.
(I considered becoming a research chef - should've gone with that calling because my food experiments typically go quite well.) Gluten is protein. The challenge was to substitute the gluten with another type of protein. When I saw English muffins in the grocery store, it became the inspiration for this solution, because English muffins use egg-whites as leavening.
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