New insight into the problem of preparing healthy wheat flour to make healthy wheat bread has revealed that man has, for some time now, been preparing his wheat flour in a way that would have been considered savage during ancient times. Without bothering to cleanse the grains of their impurities, millers have produced millions of tons of toxic flour which when made into bread caused various illnesses in the people who ate them. Luckily the new gluten free bakery methods have been revealed to the public. The name for this wonderful bread is ‘Bible bread’ from the book which revealed the need to wash and clean the grains before grinding them into flour Washing the grains of wheat is a procedure of paramount importance in a gluten free bakery. The water removes all the toxic substances from the wheat. Furthermore, soaking the wheat overnight in clean water causes it to sprout. This means that part of the flour was made from living wheat.
It seems possible that what causes gluten intolerance is not the gluten itself, but the acidity of the bread which was baked from flour which was not cleaned before milling. The toxic substances in the flour passed on to the bread and is detected as toxin invaders by the antibodies. In the face of this imagined threat, the antibodies proceed to seal off access to the blood stream by destroying the villi lining the small intestine’s walls.
A gluten free bakery makes sure of the purity of their flour and the wholesomeness of their bread. The steps that a gluten free bakery takes to bake healthy bread are simple. The original source includes wheat, barley, spelt (a variation of wheat) and millet plus one kind of bean and one kind lentil in the flour recipe. The beans and lentils are optional because they are included only to add more protein to the mixture. Measure a cup each of the four grains and pour them into a bowl of clean water. Stir and mix the grains in the bowl until the water turns cloudy from extraneous substances on the grain.
The Biblical passage recommends the use of wheat, barley, millet and spelt (which is just another form of wheat), combined with beans and lentils of your choice. Beans and lentils increase the amino acid content of the product and are easily considered optional.
Use a fine sieve to drain the cereal grains. Throw away the water in the bowl and refill it with clean water. Place the grains back in the bowl, cover the bowl and leave to stand for one day. The very next day, remove water from the bowl by tilting it. The grains should remain inside. Slowly refill the bowl with water until the grains are just submerged.
Add from2 to 4 teaspoons of yeast, determined by how light you want the bread to be. Put in some sugar, maybe one or two tablespoons and a pinch or two of salt. Again, your taste determines the amounts of condiment to use. A few watermelon seeds will add dark spots to the bread. In an oven temperature heated and maintained between 350F and 450F bake the dough. Test if you have the texture and airiness you wanted after the gluten free bakery bread is done.
Marisca DeJolie is a normal housewife and mother who decided years ago to become a food expert for the sake of her health and that of her family. She has recently found The Gluten Free Family site and it excited about all the health benefits that a gluten free foods diet can have and invites you to learn more as well.
