Gluten free bread

Gluten free bread yes or no?

Everywhere we go, read, look, there is something gluten-free. Bread, pasta, pizza, hamburger, cookies…

Why?

Do we really need gluten-free things?

Here are some facts, why we should have a few homemade(!) gluten free things in our life

Gluten is the protein found in wheat.

So that means everything what is made out of wheat is also full of gluten: Pasta, bread, cake, any baked things made with flour. But also sauces, salad dressings, soups and other processed food, since these can contain small amounts of gluten, depending on how they are made…

Some people are sensitive to gluten and know it already, some just feel bloated after eating gluten in any kind and others can eat it without problems.

So if you want to eat gluten, its your own choice. But I know from experience, eating to much of it, can give you problems really soon.

A shaman Alberto Villoldo said in his book “one spirit medicine”, that wheat has his natural poison. So it’s fine to eat a little bit, but our body gets “poisoned” as soon as we eat it to often.

What means, we get problems with our digestion or even a leaky gut…

I would suggests to eat it once in a while, but not on a regular daily basis.

There are many more options to eat without those “empty” carbs and feel satisfied after eating! But homemade is important!

Why homemade?

The bread from back in the days may have been nutritious and healthy, but our modern “industrial bread” makes us tired, fat and sick. The wheat and other cereals have changed dramatically and are no longer as healthy as claimed. The nutrient content is low and the gluten is a real problem for our organism.

Plus, in the production of bread artificial enzymes (Monsanto & Co.) and additives are added…. If you want to pay attention to your health, just make one yourself.

Then you know, what is inside and it doesn’t take as long, as you think!

Thats why today I want to share the most yummy recipe for a gluten-free bread with you 🙂

Here you go:

Prep-time: 15-20 min

Baking time 60 min

Ingrediens:

150 g gluten-free flakes (as buckwheat, millet, gluten-free oats, etc.)

65 g nuts (any you like: hazelnuts, almonds, walnuts,)

3 tablespoons of melted coconut oil

135 g sunflower seeds

90g shredded flaxseed

4 tablespoons psyllium husk

2 tablespoons of chia seeds

350ml of water

1,5 tsp Himalayan salt (or sea salt, etc.)

1 tbsp sweet (for example xylitol, maple syrup, honey, etc. – you can also just leave it)

Preparation

Put all dry ingredients in a bowl
Melt the coconut oil in warm water and pour into the bowl
Knead well with your hands or use a stirring bar
Then place it in a baking pan
Leave at least (!) for 2 hours. It may also be several hours, so grains and seeds can swell beautifully. Or do it in the evening and leave it over night under a towel (then you have oven fresh bread in the morning).
In the morning sprinkle the bread with a bit of water
Preheat the oven to 180 ° C and bake the bread for 60 minutes. After 30 minutes, sprinkle the bread again with a little water.
Remove from the oven and allow to cool.
Enjoy 🙂