Can we stop making carbs the devil? Bread isn't evil and gluten may not be the problem.
Modern America Durum wheat was produced in a lab in the 70's-ish and contains 28 chromosomes as opposed to the OG of wheats, the original, The Godfather, the unmodified, the Jesus era - Einkorn. Durum has less riboflavin and for the sake of simplification is basically a super-gluten, super-starch that swells up doughs faster but also swells up our bodies chronically (inflammation). Every wheat product we consume without intentionally choosing otherwise is probably made with Durum. Inflammation is a big portion of the root of disease, fanning the flames of all other deficiencies.
Could one change, changing your grains, change your body in a huge way? Probably! Using an ancient grain like Einkorn, and sprouting the berries to decrease phytic acid and starch and increase phytonutrients before you mill the grain into flour kicks it right on up a notch!
Many people who are gluten intolerant can eat sprouted ancient grain foods just fine!
Sure, the proofing process takes longer and the texture is a bit different, but the tradeoff of decreased inner bodily turmoil is totally worth it. If you've never sprouted grains, its pretty easy. Soak them in water, then drain and let them sit semi-covered in a container in sun for a couple of days until they begin to sprout. Then, dry them in the sun in summer or in an oven at 105F for 12 hours or so. Then mill. If you don't have a grain mill, you can use a vitamix. That's it! Sprouted einkorn flour, fresh and ready for bakin'
So, is Einkorn the magical answer to everything health? Nope - no such thing as magic or one solution to all probs. But its one, one answers in a myriad of God-given, plant based gifts that, when used natively - should make us feel great! One simple change a week, or month, can add up big time!
#hhfarmdiaries #gluten #einkorn #homestead #homemade #natural #bread #sourdough - 58 minutes ago