Well, i always judge it by the eye, but here's how it goes.
About 2dcl of mineral water with bubbles (helps replace yeast)
About 2dkg of dikel fluor.
At this point you can add a little more flour if you want it to be more compact. Now, beacause i don't have wight problem, for the good taste i add one kichen spoon of gee. (i don't know the name in english, perhaps ghee? It's butter coocked until all the unhealty stuff is removed), and a tea spoon (small spoon) of salt.
Leave it for a few hours or overnight in a vaccumed plate/jar whatever it's called and it's ready to bake. I divide them in 4 small pieces and they lookk like buns, i didn't do a reall bread jet becaue i don't want to end up eating it all the time.
I didn't know about dinkel having a version of gluten? Can we eat that gluten if we're on candida?