Gluten intolerant? Eating bread give you a tummy ache? If you have had to cut bread and pizza crust from your diets then you are about to jump for joy! You see, when it comes to bread, not all bakers are created equal. When bread is baked with love, using a slow-baking technique and with organic ingredients free from chemicals and preservatives, you just don’t get the kind of gluten that gives your guts the gears.
Shasha Navazesh from ShaSha Bread Co: “Thanks to low-carb diets and sensitivity to gluten, many consumers have cut bread from their diets, but they don’t have to. When done right, bread can be a healthy, easy to digest source of nutrients and carbohydrates.When it comes to bread, it’s not only the ingredients that matter, but also the manufacturing process.”
Well isn’t that the best thing since sliced bread?!
You see, most commercial breads are processed and are baked in about 45 minutes. This doesn’t give the grain time to break down the gluten and it’s this gluten than leads to digestive issues and celiac disease.
When bakers use a sourdough baking method, they give the bread time for phytic acid in grains to be 90% neutralized so that our digestive systems are able to effectively process them.
Bakers like Shasha take an entire day just to bring a loaf of organic bread to your table. Their breads also contain sprouted grains as these have much higher nutritional values, are lower in calories and have a low glycemic level.
So, what you need is a baker that takes the time to prepare breads with organic ingredients using traditional methods. Just because a product is gluten-free, doesn’t mean its healthier; always read the labels!