For the last few months, I have been having a problem with gluten attacks.
They start about 3 o’clock in the morning, and wake me up with a horrible pain in my stomach. I literally feel as though I have been poisoned!
So, I get up, take a couple of charcoal tablets, and drink some water with a half teaspoon of baking soda to stop the pain.
I had seen all of the “gluten free” products on the market, and thought that there must be a common concern.
The one thing that I noticed was that the products that were being “pushed” were still full of ingredients that I couldn’t read! So, I took it upon myself to do my own research, and find a solution to the problem.
A few years ago, I found the Joy of making bread from scratch and didn’t want to give that up. There is something meditative about making your own bread.
I discovered that sourdough breads are easier to digest.
So, I started making my own sourdough starter.
I tried Einkorn flour, that is non-hybridized ( non-gmo), and is grown in Italy. I like it, but find it hard to work with.
The one thing that I noticed about it, when I had my last gluten attack, was that the Einkorn had a spirit of gentleness to it. A light bulb went off for me: that Organic, non-hybridized food is gentle, like God. Where as, the newly man-made foods, have a “violence” in them. They are causing much illness in the world, and early death.
I went on to discover that bread is no longer “iodized” ( since the 70’s), and that there has coincidentally been a rise in breast cancer. Breads were being bromated ( a rat poison) to stabilize the flour.
So, I found this flour at Walmart.
It makes a nice loaf of bread. And it doesn’t wake me up in the middle of the night.
I don’t know if it’s non-hybridized. I just know that it has a gentler, kinder, spirit.
The jar in the pictures contains my sour dough starter. You can make this your self or order a starter online.
I recommend Donna Schwenk’s page. She is the queen of fermentation, and has many free recipes you can use.
your starter can be made in a glass jar with some filtered water and flour. It does need to be fed to keep the cultures alive.
You can feed it more flour and water every couple of days. Some people have had their starters for many years, even lifetimes! They can be stored in the fridge when on vacation.
Your starter is healthy if it gets bubbly. I use about a half to a full cup of starter in my bread recipes.
I also, have just started using about a half cup of golden flax in my breads ( like the French do). I let the dough sit overnight with the flax seed in it, so the seeds can start sprouting. They just expand, but the Life force becomes stronger when they do.
I like to drizzle a little olive oil on the bread and sprinkle some sesame seeds on top before I place it in the oven.
I like the small round “boule”. I make 4.
My family loves them, and they are easy to store.
The come out with a crunchy crust, and lovely spongy interior.
And of course, you must use Real Butter.
Have a Happy Thanksgiving, and Holiday season!
And that my friends, is a Cottage Necessity.