Gluten intolerant and enjoying bread…

Oh, how I missed bread! If you have followed my blog for any amount of time, you might be a little surprised to learn that I am posting an organic sourdough bread recipe in the next few days!

I thought you were gluten-free? What about those grains? But I am here to show you, that you might be able to enjoy bread again, specifically a properly prepared and fermented sourdough bread!

I get it…so many people believe bread is the enemy. It is the enemy if it is conventional bread! Conventional bread (you know, the stuff all in the supermarkets today) is terrible for you!

But there is a bread that can actually be good for you! It’s called sourdough. There are a few key ingredients that will make this bread different from others out there! Let’s take a look at that!

How is sourdough bread different?

The difference between conventional bread and an authentic sourdough bread makes all the difference! The key components are:

Sourdough bread is made with wild yeast, not instant or fresh yeast. The fermentation process increases the beneficial bacterias for your body. Beneficial bacteria equals a happy gut – read 10 reasons sourdough is good for you

Sourdough bread is fermented and that process breaks down 4 gluten forming proteins. This is the reason so many people with gluten intolerances can enjoy this bread (see below for more information).

(see below for more information). Sourdough bread has a lower glycemic index which will create less blood sugar spikes

Sourdough is easier to digest. The bacteria-yeast breaks down the starches in the grains which essentially pre-digests the bread making it easier for you to digest.

Sourdough is a traditional bread that has been around for centuries and centuries. It is made with wild yeast, bacteria, and whole grains and works in harmony with nature.

My sourdough bread recipe is made with organic ingredients

My sourdough bread recipe is made without GMO’s (genetically modified organism)

Our bodies actually know how to digest this traditional bread. I am not going into full details on this post…it would just get too long, but for further reading on this please read my article A Healthy Bread This is Good For You!

What about the gluten…

Many people who suffer from gluten intolerances can eat sourdough bread that is properly fermented and made with wild yeast without having any issues. I am one of those individuals who can enjoy a true sourdough loaf without any issues.

Sourdough bread produces acids, which will break down and remove some of the glutens from the bread. Acids do not allow mold and most bad bacterial growth. Alkaline with high pH allows mold growth and toxins. Mold ferments at a higher pH, allowing bad bacterial growth and the secretion of toxins. The absence of acids is abnormal, even animals have acid stomachs to kill bad bacteria. (source)

Acids do not allow mold and most bad bacterial growth. Alkaline with high pH allows mold growth and toxins. Mold ferments at a higher pH, allowing bad bacterial growth and the secretion of toxins. The absence of acids is abnormal, even animals have acid stomachs to kill bad bacteria. (source) In addition, fermenting the dough dissolves proteins by producing protein enzymes, thus loosening multiple peptide bonds so that you can absorb more amino acids into your body. They dissolve four gluten-forming proteins: albumin, globulin, prolamin, and glutalin. They also produce alcohol that dissolves the most stubborn water insoluble protein bonds. These bonds are the reason why so many people have gluten intolerance. (source)

If you are buying a store-bought sourdough, it should only have about 3 ingredients – Flour, salt, and water (it could read sourdough culture too). If the ingredients have “yeast” in it, it is not a true sourdough loaf and you should stay away from it.

If you have lived without gluten for awhile, reintroduce it slowly to allow your body to adjust.

A Sourdough Series

Who knew there were so many things you could do with sourdough, right?! I get it…Sourdough is a large topic so I thought I would tackle this in baby steps! Here is the breakdown:

✰ How I am Gluten Intolerant and Enjoying Bread Again

✰ Sourdough Basics ~ What is a sourdough starter and what is sourdough bread

✰ A Beginners Organic Sourdough Bread Recipe {Organic and GMO-Free}

✰ Organic Sourdough Hamburger Buns Recipe {Organic and GMO-Free}

✰ A Traditional San Francisco Sourdough Bread Recipe {Organic and GMO-Free}

✰ Organic Sourdough Bagel Recipe {Organic and GMO-Free}

I highly recommend that you start with the first post and work down the list in the order that I have them. I have posted them within the level of difficulty. Beginners sourdough being the easiest to organic sourdough bagels being the most challenging.

All can be achieved. And as always, ask away in the comment section below this post!