Todays effort. These loaves are half and half whole wheat flour and dark rye flour. Reducing the amount of gluten in our diet is making a difference to our digestions. I noticed that my favourite whole wheat commercially made bread had extra gluten over and above what the wheat holds. Every loaf with a nice firm texture on the shelves in the supermarket was the same. I spent four days completely gluten free as an experiment. The improvement in the wind area was significant and almost immediate. Started adding the gluten back in and as soon as the added gluten bread was in the diet, huge discomfort. Officially we are told that you cant have a mild gluten intolerance. Its not wheat, or I would know as soon as it was added. Its overload of gluten. Im happy with my 50/50 wheat and rye.
Posted on: Fri, 10 Oct 2014 21:47:40 +0000
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