<<Disclaimer: Verify this information before applying it to your situation.>> Here is the full text of the Einkorn "Breadmaking Quality " article, plus an abstract of another article of interest. The breadmaking article is particularly interesting because it contains color photographs of bread slices from the various test loaves. Cereal Chem. 73 (2):208-214 Breadmaking Quality of Einkorn Wheat (Triticum monococcum ssp. monococcum). B. Borghi, R. Castagna, M. Corbellini, M. Heun, and F. Salamini Full text < http://www.aaccnet.org/cerealchemistry/backissues/1996/73_208.pdf > Cereal Chem. 76 (5): Pub. no. C-1999-0804-01R Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition. M. Corbellini, S. Empilli, P. Vaccino, A. Brandolini, B. Borghi, M. Heun, and F. Salamini Abstract < http://www.aaccnet.org/cerealchemistry/abstracts/1999/0804-01r.asp > * * * *Support summarization of posts, reply to the SENDER not the CELIAC List* Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC