1 hour ago, Sensei said:

except that this claim was untrue, because for most of the world's existence, most people ate baked flour mixed with water = pancakes, without any preprocessing by yeast.. and they had no gluten intolerance.. otherwise they wouldn't survive.. It took some time before someone invented yeast..

But I don't think your statement is entirely accurate either.

There a many different aspects of that subject you have left out of consideration.

Nor have you properly addressed @exchemist statement about time to digest the gluten, although that is also not entirely accurate.

For instance for literally thousands of years before europeans colonised the americas they indegenous population had no wheat..

For an even longer time large parts of the population of Africa had no wheat either and similarly the ancient far eastern peoples had rice instead of wheat.

Your comment about potatoes is interesting, I have never tried tha.

The difference between tortilla of spanish origin v italian origin is also relevant since the spanish version includes potatoes, (not potato flour).

6 minutes ago, studiot said:

Your comment about potatoes is interesting, I have never tried tha.

I think that most rural recipes contain potatoes because they simply extend their shelf life to a week.

If you bake bread, try adding boiled and smashed potatoes to the dough. Start with one potato per loaf of bread. Later, you can experiment.

I'll send you a private video.

7 minutes ago, studiot said:

The difference between tortilla of spanish origin v italian origin is also relevant since the spanish version includes potatoes, (not potato flour).

But there (Tortilla de Patatas) is potato as a filling..

It makes a difference when you have a filling and when you have that potato in the whole cake (and indistinguishable from bread).

But from the point of view of a sick person, you can't even use the same plates that had something on them that causes allergies.

Edited August 21, 2025Aug 21 by Sensei

8 hours ago, Sensei said:

I'll send you a private video.

Thank you for the video.

Definitely interesting.

I will perhaps say more when my polish friends have translated for me.

Meanwhile for the benefit of all you may have noticed that I used 10% flour replacement in my recipe.

It is generally allowed to replace around about 10% of the flour with ground nuts, pulses potato I suppose, ground dried peas, or other starchy foods.

This % limit retains the bread like structure.

Greater replacement can make the cake crumbly and / or soggy.

I have the English, French and German cookery books, identical except for the language from when I was trying to keep up my foreigh languages.

I reccomend having the same book with the same pictures and text about something you alredy know stuff about, but in different languages.

Edited August 21, 2025Aug 21 by studiot

14 minutes ago, studiot said:

Thank you for the video.

Definitely interesting.

I will perhaps say more when my polish friends have translated for me.

Meanwhile for the benefit of all you may have noticed that I used 10% flour replacement in my recipe.

It is generally allowed to replace around about 10% of the flour with ground nuts, pulses potato I suppose, ground dried peas, or other starchy foods.

This % limit retains the bread like structure.

Greater replacement can make the cake crumbly and / or soggy.

I have the English, French and German cookery books, identical except for the language from when I was trying to keep up my foreigh languages.

I reccomend having the same book with the same pictures and text about something you alredy know stuff about, but in different languages.

Cool to have Reosetta Stone

https://en.wikipedia.org/wiki/Rosetta_Stone

13 hours ago, studiot said:

...tortilla of spanish origin...

Tortilla of spanish origin is exactly an omelette. Whatever flat bread they make in Méjico is something else with a hijacked name.

7 hours ago, Externet said:

Tortilla of spanish origin is exactly an omelette. Whatever flat bread they make in Méjico is something else with a hijacked name.

Yes you are right, I got a bit mixed up.

I have a spanish neighbour who makes them.
In England we call them spanish omlettes, to distinguish from the french original name.