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DIY Gluten-free Sourdough Bread that Won’t Damage Your Gut and Blood Sugar Levels

Numerous studies have shown that everyday consumption of different types of bread has a detrimental effect on our overall health. That’s why it’s better to avoid bread or eliminate it from our diet entirely. At least the white, regular bread we all eat and love.

Top Reasons to Avoid Bread

Bread causes fluctuations in our blood sugar levels

Most of the breads we regularly eat contain Amylopectin – A. This is the main component in starch and participates in metabolic functions. It’s also the ingredient that wreaks havoc on our glucose levels (causes abnormal fluctuations) and can lead to insulin resistance. This in turn, as time passes by, can bring the onset of diabetes.

It’s highly addictive

Eating bread brings about a feeling of euphoria and makes one want to eat more and more of it. That’s why we find it so challenging to eliminate it from our diet, even if it means damaging our health.

It contains gluten

Gluten on its own is not so bad, but if we consume it in large amounts it can have a negative effect on our health. This is why many people today are becoming sensitive to gluten or even show signs of gluten-intolerance.

It slows down digestion

Bread contains gluten and starches which digest slower and need strong acids for full digestion. This makes our digestive organs work harder and can lead to digestive problems over time.

It’s has no nutritional value

All the good nutrients that go into the bread lose their nutritional values in the manufacturing process.

Contains phytates

Phytates are ingredients which may disrupt vitamins and minerals absorption.

That’s why white bread should be avoided at all costs if you want to protect your overall health. If you can’t eliminate bread from your diet entirely, here’s a healthy alternative you can introduce to your eating regimen. Sourdough bread is the best type of bread for our health and we’ll show you why you need to start consuming it.

Sourdough Bread Health Benefits

It’s rich in wild yeast and good bacteria

Sourdough bread contains ingredients that predigest the starches. This means that your digestive system finds it easier to digest this type of bread.

Plus, it’s rich in lactobacilli, the good bacteria that promotes lactic acid production. It also prevents the negative effect of phytates, which as we mentioned are bad for our health. If you start consuming sourdough bread you’ll increase your intake of minerals, vitamins and other nutrients. The lactic acid also prevents blood sugar spikes, making you less susceptible to hyperglycemia.

It’s loaded with nutrients

This type of bread is rich in vitamins B1 to B6, vitamin E, vitamin B12, niacin, thiamin, iron, folate, selenium, riboflavin, manganese, magnesium, calcium, potassium and phosphorus. No other type of bread contains all of these beneficial nutrients.

Even gluten-intolerant people can eat it

The fermentation process sourdough bread goes through allows for the good bacteria to break down the gluten into small amounts. This makes it OK for consumption even for gluten intolerant people.

All experts and nutritionists agree that sourdough bread is healthy and can be consumed in moderate and balanced amounts without worrying about the health risks.

Recipe for DIY Sourdough Bread Starter (gluten-free)

To make the bread you’ll need the following ingredients:

  • 6 cups flour
  • 5 ¼ cups filtered water

Take a large bowl and combine half a cup of the flour and half a cup of the filtered water. Mix it until you get a smooth texture and cover the starter with a plate. Place the bowl in a warm area and leave it without disturbing it for about 12-24 hours.

Over the next six days start adding the remaining amount of flour and water gradually. Set fixed intervals and add 2 times a day half a cup of the flour and half a cup of the filtered water. Mix it again until it’s smooth and cover it with the plate. This process is called feeding the starter. Glance over it from time to time to make sure everything looks OK.

After you’ve finished with the entire amount and the starter becomes bubbly with a dome on top (2-3 after feeding) you can make the bread.


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