ARE YOU AVOIDING BREAD?  IS GLUTEN AN ISSUE FOR YOU? 

Today I have a great option for you,  I am sharing a recipe for a FERMENTED gluten free  bread.  YEAH!

Why a fermented bread?  The cool thing about the natural process of long fermentation is it breaks down gluten proteins into smaller fragments, which improves digestibility.  The process also breaks down phytic acid, a naturally occurring compound found in all whole grains that inhibits mineral absorption, so the fermented process produces a bread which won’t  spike blood sugar, has more magnesium, zinc, iron, B12, and a lower glycaemic index.

However, If you have celiac disease all gluten-containing breads are off the menu.   Which is why we are looking at this bread recipe using all GF pseudo grains.  This bread can be eaten by those avoiding all standard grains and/or have celiac disease.

So how did we get here…. has it always been this way?

For 10,000 years, we cultivated wheat, stored it, milled it and consumed it. The system worked, and it nourished civilization. Then, in the industrial era, we changed things.  First, we invented mechanical technologies to turn wheat into barren white flour. Then, we invented chemical and genetic technologies to make it resistant to pests, drought and blight and easier to harvest. And, while we were tweaking genetics, we also figured out how to increase glutens for better “baking properties” (fluffier results). Put another way:

We have mutant seeds, grown in synthetic soil, bathed in chemicals. They’re deconstructed, pulverized to fine dust, bleached and chemically treated to create a barren industrial filler that no other creature on the planet will eat. And we wonder why it might be making us sick?

So what else is in our bread?

Has anyone you know made let you know: “I’ve gone gluten-free and feel so much better.   For the  vast majority of people with some level of “wheat sensitivity”, symptoms are much milder and seem to be triggered  by *something* about modern wheat. The irony, however, is that most gluten-free versions of traditional wheat-based foods are actually junk food. A quick check of the ingredients labels and you might see thinks like  rice starch, corn-starch, tapioca starch, potato starch and guar gum, which are highly refined industrial starches that spike blood sugar just like white flour.

Well good news, my fermented bread recipe is perfect for you.  Its gluten free, vegan and yeast free.
Bubbling as a great Ferment Should

Checking the batter along the way. Seeing little air bubbles means fermentation is happening.

Picking inside....

Peeking inside the finished loaf. As you can see, very dense.