Well I realize that this was an evolution of a very simple recipe from Mallorca called "Coca de Tremp which I kept on refining a little more each time I made it. And the last time, instead of making it in a square pan or cookie sheet I made it in the tart pans with even more variation of the topping. Here is the original recipe and my post from some years ago: ********************************* This is one version of the delicious cocas prepared on the Spanish Balearic Islands. They are sold in nearly every bakery and are often eaten out of hand while standing up in the bakery, as a breakfast on the way to work, or as an afternoon snack on the way home or after school. They are usually eaten at room temperature and make wonderful side dishes for a cold summer buffet, picnic or evening snack. There are many variations of coca and in winter the peppers may be substituted by Swiss chard or spinach and without tomatoes. Here is one recipe which is also know as 'Coca de Trempó'. Often the red peppers are skinned and in strips, and accompanied on top of the coca by artichoke hearts, olives and anchovies. This would be called 'Coca Amb Pebres', where 'pebres' are the red peppers in the Mallorquin dialect. (From the Island of Mallorca) ****************************************** Ingredients for 4 people: 4 cups (500 grams) all purpose flour 1 oz (25 grams fresh yeast or 1 pkg dry yeast 4 TBS olive oil 1/4 cup (2 oz or 50 grams) lard 3 medium Italian sweet green peppers or green bell peppers cut in small pieces 3 spring onions - cut in small pieces including all the stalk 3 ripe medium sized tomatoes- sliced finely 1 clove of garlic - sliced finely 1 handful of Italian flatleaf parsley, chopped 1 TBS of sweet red paprika salt water - 1 cup lukewarm 1) Turn on the oven and set temperature at 375 F (191 C) 2) Put the warm water in a mixing bowl (preferrable one of porcelain or terracotta) and dissolve the yeast in it. 3) Add the lard and the olive oil. Add the flour gradually, mixing in by hand until the mixture leaves the side of the bowl. 4) Form a ball and let it rest for a few minutes while you prepare the vegetables. 5) Chop and slice vegetables into a large bowl, add the paprika and some salt and mix all together. 6) Lightly oil either a round pan of about 13" diameter (32 Cm) or a rectangular pan 13" x 11" (32 Cm x 27 Cm) both with a depth of approx 1/2 inch (1 cm). A cookie sheet or oven tray would be ideal. 7) Place dough in centre and carefully stretch it out with palms of hands, patting to fit pan, keeping an even thickness. It should be thin. Note:(I like it a little thicker.) 8) Arrange vegetables evenly on top of the dough, drizzling at the same time with olive oil and salt. 9) Put coca into oven for about 1 hour or until crust is lightly golden and vegetables are cooked. After taking it out of the oven, drizzle a little more olive oil on top. 10) In winter the vegetables may be swiss chard or spinach, substituting the peppers, but also used raw and finely chopped. Source: translated from "Cocina Balear" Ana Maria Calera Editorial Everest - Leon (España) ************************************************ That was my original post. Then I made it in a smaller pan in my toaster oven, The pastry bottom was just pushed into the pan and spread with my fingers until it covered. Here are the photos of how it looked: Then when I had the loose bottomed tart pans I made them even better with more toppings, including tuna on one along with the red and green peppers, onions, olives and olive oil. The pastry was again just pressed into the pans and spread out and up the sides. The lard pastry is typical of Mallorca where pork products are widely used. It makes a rather firm pastry which holds up well when eating these pieces of coca out of hand rather than from a plate. Loves2...I'm sorry this is so long winded. I didn't realize that I hadn't typed it all out into one concise recipe for my files. But if you have any more questions, please don't hesitate to ask. SharonCb

I wouldn't hesitate substituting AP for wholemeal either. While I'm at it, I'll go ahead and pass along a pretty good web site where you can find all sorts of answers to "what to substitute for...". Sure helps a gal (or guy) out of a pinch when you live in the middle of nowhere and can't always find what you need or want.... BTW, I keep a couple cups of freshly-milled flour in the freezer for up to one week for "emergencies" like this. You're right about getting out the mill for only a small amount of flour (LOL). -Grainlady Here is a link that might be useful: The Cook's Thesaurus

We've been gone on a little fall trip, so I hope you didn't think I was ignoring your post. Glad you were able to find some information. Here's my 2 cents... -Grainlady SPELT - the ancient form of the wheat we have today (fyi - kamut, is the ancient form of todays durum wheat). Spelt has enough gluten to make a fairly good loaf of bread, and is good as a substitute for all-purpose flour in most baked goods, especially things where low-gluten is beneficial, such as quick breads, cakes, cookies, etc. If making a loaf of 100% spelt bread, don't expect a nice lofty loaf of bread, like you would get with high-protein bread flour, unless you also add some vital wheat gluten. The gluten in spelt is much less than all-purpose (or other wheat flour). It has 5,000 parts per million; compared to wheat which begins at 50,000 per million and goes up. Therefore, it takes much less kneading (when making a yeast bread) to develop the gluten. Due to the reduced amount of gluten, you may need less hydration if you substitute spelt flour for all-purpose wheat flour. Spelt is also called dinkel. A good cookbook on the subject is "The Spelt Cookbook" by Helga Hughes. All kinds of useful recipes. I mill spelt berries and use spelt almost as much as I do wheat, but usually in combination with wheat flour for yeasted or naturally-leavened breads. You'll find spelt flour readily available at most well-stocked health food stores. You can usually find it in wholegrain and white spelt (the bran and the germ removed). There is also sprouted spelt flour, which makes it easier to digest - available from Summers Sprouted Flour Co. OAT FLOUR: can be milled from the whole grain (2/3 c. oat groats = approx. 1 c. oat flour), or you can mill your own from oatmeal. It can't be substituted 100% for all-purpose flour due to lack of gluten. To make your own ground oat flour (yield: approx. 1 cup): 1. Place 1-1/2 c. oatmeal (quick or old-fashioned, uncooked) in a blender or food processor. 2. Blend or process for about 60 seconds. 3. Store in tightly covered container in cool dry place up to six months (keeps best refrigerated or frozen). 4. Use for baking, bread, thickening or dredging and browning. When used in baking, substitute up to, but not more than, 1/3 of the all-purpose flour called for with oat flour. Oat flour has a slightly sweet taste, and the crumb of foods will be more moist and crumbly (due to lack of gluten). SORGHUM is a flour I've developed a number recipes with. We have a mill outside of town that mills sorghum, and I developed the recipes for a tour of the mill. Once again, it is gluten-free and will not substitute for all-purpose. You will often find it used in glute-free baking. Sorghum Flour Information A. Problems substituting gluten-free grains. - You may need to use additional ingredients to reduce dryness, increase volume and tenderness, and enhance flavor. - Sorghum Flour tends to be gritty, so use with a mixture of other textures, like oatmeal. You can also use a soaked flour technique. - Add 1/2 to 1 tablespoon of corn starch to every cup of sorghum flour to improve smoothness and moisture retention. If you are allergic to corn, arrowroot flour can be used measure for measure where corn starch is used. Guar Gum, a binding agent, can be used in place of xanthan gum for corn sensitive individuals. Use HALF as much guar gum to replace xanthan gum. Guar gum contains fiber and can irritate very sensitive intestines. - Use xanthan gum as a binder and for moisture retention. Add 1/2 t. of xanthan gum per cup of sorghum flour for cookies and cakes; or 1 t. per cup for breads. [Xanthan gum helps to prevent gluten-free "goodies" from crumbling, a job normally performed by gluten. Xanthan comes from the dried cell coat of a microorganism called Zanthomonas capmestris. Though it sounds like a chemical, it is actually an all natural ingredient. Xanthan gum is derived from the fermentation of corn sugars, all corn sugars are removed in the processing os xanthan gum. Xanthan gum contains NO corn protein and is considered to be corn-free.] - Add a little extra oil or shortening if you feel your recipes are too dry. - Add an extra egg or egg white for improved smoothness and crumb structure. - Add a little extra baking powder and/or soda to boost rising properties. - Mix recipes longer. - Sorghum flour works well combined with other grain/seed/bean flours. It cuts the bitterness of bean flour. When using bean flour, the small white beans provide the least amount of "bean" flavor. It can't be substituted for all-purpose flour due to lack of gluten. ---------------- Nutella White Sorghum Flour Cookies 1/2 c. Nutella Chocolate Hazelnut Spread 1/2 c. butter 1/4 c. white sugar 1/4 c. brown sugar 1 egg 1/2 c. white sorghum flour 1/2 c. dried potato flakes 1/4 c. flaxmeal 1/2 T. cornstarch 1 t. baking powder 1 t. baking soda 1/2 t. salt Preheat oven to 325F. Line cookie sheets with parchment paper. In a large bowl, beat Nutella and butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed. In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. Mix, BY HAND, only until ingredients are incorporated. Using a portion scoop, make dough into 1-inch balls. Place on prepared cookie sheets. Bake about 12 minutes. Remove cookie sheets from the oven and allow the cookies to rest on the sheets for 2 minutes then remove to a wire rack to completely cool. (These cookies are very soft when they come out of the oven, but get crispy when completely cool.) Makes 65, 2-1/2 to 3 inch cookies. ------------------ Sorghum/Spelt Banana Bread 1 c. mashed banana 1/4 c. agave nectar (or honey) 1/2 c. kefir (OR plain yogurt, buttermilk, or milk) 3 T. coconut oil (or butter), melted 1 egg lightly beaten 1 c. white sorghum flour 1 c. white spelt flour (OR wholegrain spelt flour) 2 T. flaxmeal 1 T. cornstarch 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon 1. Mix liquid ingredients (including bananas) in a small bowl. 2. Mix dry ingredients in a large bowl. 3. Make a well in center of dry mixture; add liquid ingredients, stirring until moistened. Do NOT use an electric mixer for this. 4. Spoon into two Junior loaf pans (7-1/2x3x2-1/4-inches) coated with cooking spray. 5. Bake in a preheated 350°F oven for 30-35 minutes or until a pick inserted in center comes out clean. 6. Cool in pans 5 minutes. Remove from pan and cool on a rack. 7. Yield: 2 small loaves, 13-14 slices each loaf. --------------- I have other recipes for cookies and one for brownies, if you are interested in them.

Great information already posted... Here's an expanded version. Flour 101- -The more protein, the lighter the yeast bread - up to a point. Too much protein (gluten) will make bread tough, which is why commercial flour is a combination of protein levels so that it has an average amount correct for different baking needs. -There are two types of protein that make up the gluten group - glutenins and gliadins. This is what we generally call "gluten". Glutenins provide the elastic quality that allows bread dough to expand. Gliadins play a secondary roll by contributing to the viscosity and extensibility of bread dough. -Although durum wheat has the highest amount of protein of all wheat types, the main protein in durum wheat is gliadin, which makes it excellent for pasta, not bread, because of the viscosity and extensibility. This is the type of wheat I use for wholegrain pasta. -Bread flour is highest in the protein glutenins (great for yeast breads), milled from hard wheat varieties. -All-purpose flour is a mixture of hard and soft wheat so that it fits a protein profile that suits "all-purposes" for general baking. A little too much protein for really fine cakes, a little less protein than needed for really good bread. A middle-of-the-road flour. (Source: CookWise by Shirley O. Corriher) Percentage of protein.... Durum wheat - 13-13.5% protein - used for pasta Bread flour - 11.5-12.5% - use for yeast breads, pasta, pizza Northern unbleached all-purpose flour (King Arthur) - 11.7% - use for yeast breads, cream puffs, puff pastry, pasta, pizza Northern all-purpose flour (Robin Hood, Hecker's)- 11.7% - 11-12% - use for yeast breads, cream puffs, puff pastry National brand unbleached all-purpose flour (Gold Medal, Pillsbury) - 10-12% - yeast breads, cream puffs National brand bleached all-purpose flour (Gold Medal, Pillsbury) - 9.5-12% - biscuits, quick breads, muffins Bleached Southern all-purpose flour (White Lily, Martha White, Gladiola, Red Band) - 7.5-9.5% - Pie crusts, biscuits, quick breads, muffins Cake flour - 7.5-8.5% - Cakes, quick breads, muffins, pancakes ------------------------ Whole grain flour can have as much or more gluten than commercial flours. I'm using hard white winter wheat that has 13.1% protein - excellent for yeast breads. I've worked with wheat that had 16% protein levels. It takes more kneading to develop the gluten in high-protein wheat varieties and you won't get as tender a crumb as you do with lower protein levels. I also mill soft wheat for pastry, biscuits, cakes, quick breads; or mixtures of low-gluten flour (spelt) and hard wheat to make "all-purpose" protein levels when I need lower-gluten flour (cookies, quick breads, etc.). For low-gluten "cake" flour, I use a 3:1 mixture of soft white wheat and oats (or spelt) for fine cakes like chiffon or angel food. -Grainlady