What Is White Bread
White bread typically refers to wheat breads with the outer bran and germ removed during milling process leaving the starchy endosperm. Without natural oils present in the whole grain, white bread has a longer shelf-life and lighter texture. However, according to the Whole Grains Council, without the bran and germ, about 25% of a grains protein is lost along with much of the fibre and important vitamins and minerals.
According to the Government of Canada, some white breads are enriched with certain vitamins and minerals that were removed during milling. In Canada, manufacturers are also required to fortify white flour with folic acid. However, white flour still lacks some nutrients found in whole grain .
Ezekiel and sprouted wheat breads are taking off in the ancestral diet department but does this work on a gluten free diet? Spoiler alert: Sprouted grains, while containing less or different gluten from modern wheat, are not gluten-free. And even old land-race or ancestral strains of sprouted, organic, fermented wheat may be poorly tolerated in a modern-day injured gut. We have different wheat nowadays, and different guts!
In the case of wheat, grinding and refining non-sprouted seeds retains a lot of gluten great for that doughy elasticity we so enjoy in stuff like dinner rolls or doughnuts, but bad for gluten-sensitive people.
We Eat Different Wheat Now
Ok So NOW WHAT?
How Long Does Sprouted Bread Last
If youre planning to pop your loaf of sprouted bread in the fridge, it keeps up to 2 weeks. Although as we mentioned above, keeping your bread in the fridge is not ideal as it dries out. Better to pop it right in the freezer if youre not planning on finishing it within 5 days.
Sprouted Grains Vs Gluten
Gluten is a protein that grass plants store in their seeds, which we know as their grains. When a seed germinates, it begins to use up some of the gluten in order to nourish the growing plant. But plenty of gluten still remains in the sprouts. This means that there is still gluten in sprouted wheat breadmore than enough to render any bread made from the sprouted wheat most definitely not gluten-free.
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Taste And Ease Of Use Benefits
For several years, baking industry professionals and the Whole Grains Council have touted the benefits of sprouted flours, including reduced proof time, a natural increase in dough volume resulting in larger breads, a sweeter taste, and longer shelf life.
According to Peter Reinhart, sprouted flours provide a better baking experience than regular milled flours in terms of taste and ease of use. In his book, Bread Revolution , Reinhart discussed how he was able to use sprouted flours to create flavorful, well-textured artisan breads without performing many of the rigorous steps typically required: no pre-ferment or long, extended fermentation, and no extra added sugar and fat. Sprouting reduced the bitterness and enhanced the taste of each grain. Although much of his book focused on wheat-based recipes, it also contained a small number of recipes for gluten-free baked goods crafted with a variety of sprouted gluten-free flours. Its just that these werent my recipes and they didnt use my flours so I was curious: would any of the aforementioned benefits apply to breads made with my recipes with the sprouted flour version of the whole grain flours I use? I decided to find out.
Ill be presenting several sprouted flour tests using recipes from my cookbooks over the next several weeks: a submarine sandwich bread , a pizza crust , and a Dutch oven no knead artisan bread . The submarine sandwich bread is first.
Grains And Legumes Contain Antinutrients
Its also important to note that most organisms dont want to be eaten. Grains and legumes are no exception. To get their genes to the next generation, they need to survive.
Many plants produce chemicals to discourage animals from eating them .
Some of these function as antinutrients substances that can prevent the absorption of nutrients and inhibit digestive enzymes.
One example is soybeans. Because they contain enzyme inhibitors, they are toxic when raw .
Even though most grains and legumes are edible after being cooked, cooking doesnt eliminate all antinutrients .
Many non-industrial populations throughout the world have eaten grains without problems. However, most of them used traditional preparation methods such as soaking, sprouting, fermenting, and cooking to significantly reduce the number of antinutrients.
While antinutrients dont adversely affect health in most people, they can contribute to vitamin and mineral deficiencies in people who rely on legumes or grains as a dietary staple .
However, antinutrients arent necessarily unhealthy. Phytic acid, for example, is a strong antioxidant that contributes to the beneficial effects of grains and seeds .
Sprouting soaking grains in water and allowing them to germinate causes a number of biochemical reactions in the grains.
The benefits of sprouting include increasing the number of beneficial nutrients and reducing the number of antinutrients .
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Learn How To Bake With Coconut Flour & Make Coconut Skincare Recipes
Its becoming more know that sprouted grain bread and traditional sourdough bread are the healthiest breads we can eat. Sprouted wheat bread is very nutritious and very easy to digest. Unfortunately, if your sensitive to gluten or have celiac, you may not be able to handle sprouted wheat bread . If your unable to eat sprouted or sourdough wheat bread, then your healthy choices for bread a extremely limited. I have actually only found one healthy gluten free bread recipe by this blogger.
I spent this week sprouting and baking, hoping to create a healthy-sprouted gluten free bread. Surprisingly, it was on my second try that I found a recipe I really enjoyed. I also experimented using dairy free ingredients and egg free alternatives, so for any who are allergic to these ingredients could easily substitute oil and flax in place of butter and eggs. Also, I have been doing a lot of thinking about xanthan gum. I have used it in some recipes, including my gluten free sprouted tortillas. After doing some research, Ive come to understand that it is an all natural product but it is heavily refined. So from now on, I will try to use chia seeds and psyllium husks instead. I will also be experimenting with some of my other gluten free recipes using chia or psyllium. I will be update those recipes if I have good results!
- 1 teaspoon baking powder
- 1/2 -3/4 cup arrowroot powder*
What Is Whole Wheat Bread
Whole wheat bread is not the same as whole grain bread. According to the Government of Canada, whole wheat flour is milled with some of the fibrous bran and most of the nutritious germ removed to help reduce rancidity and prolong the shelf life. In order to be deemed whole grain, we need to have the entire original kernel intact. In some cases, the bread will say 100% whole wheat to indicate that no other grains are mixed with wheat. Nevertheless, whole wheat bread is still higher in fibre, protein and several vitamins and minerals than white bread.
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What If I Feel Fine Eating Sprouted Grains
It is unfortunate in a way that a sprouted grain IS more digestible because this characteristic is part and parcel of what fuels the confusion.
Let me explain: Imagine you are gluten intolerant and you avoid bread products because you get digestive symptoms as a result of eating them.
Imagine further that a friend tells you about sprouted grain bread, thinking theyre doing you a favor, and you try it. If the result was that you didnt feel bad after eating it you would likely think that this was a safe alternative, would you not? It certainly seems logical but unfortunately, gluten has extremely dangerous effects upon ones health and organs, and more often than not that damage occurs silently.
For every one person with gluten intolerance who has a digestive complaint, there are approximately eight who have the problem with no digestive complaints. Therefore using symptoms as your only yardstick is extremely dangerous. If you truly know that you are gluten intolerant or have celiac disease, a zero-tolerance policy is your only option. If you need to find out if gluten was a problem for you than I can direct you to a test to help diagnose the problem.
How Do You Eat Sprouted Bread
The moist environment can promote bacterial growth. For that reason, Secinaro recommends that you dont eat raw sprouted grains. Instead, mash them into a paste for use in baked goods, or cook the raw sprouts before adding them to a meal. Cooking or baking the sprouts should be enough to kill any bacteria.
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What Is Ezekiel Bread
Ezekiel bread is different for from most other breads for several reasons.
Whereas most types of bread contain added sugar, Ezekiel bread contains none. It is also made from organic, sprouted whole grains and legumes. Sprouting changes the nutrient composition of the grains and legumes significantly.
In contrast to most commercial breads, which consist primarily of refined wheat or pulverized whole wheat, Ezekiel bread contains several types of grains and legumes:
- 4 types of cereal grains: wheat, millet, barley, and spelt
- 2 types of legumes: soybeans and lentils
All the grains and legumes are organically grown and allowed to sprout before they are processed, combined, and baked to make the final product.
Ezekiel bread is made from whole sprouted wheat, barley, spelt, millet, soybeans, and lentils. It is marketed as a more nutrient-rich choice than conventional white bread.
Can You Eat Sprouted Grains On A Gluten
When eating a gluten-free diet, you tend to worry about everything you eat. Even a slight mistake of eating the wrong thing may mean a health disaster.
It is only natural to keep a thorough check on all foods you eat. But things can indeed get confusing at times, especially when you are reasonably new to a gluten-free diet and lifestyle.
So, while you deliberate what to eat and what to avoid, have you ever wondered can you eat sprouted grains on a gluten-free diet? To anyone who knows about how one needs to avoid grains on a gluten-free diet, this could be a real question.
Do you categorize sprouted grains with all the other grains, or can you eat sprouted grains on a gluten-free diet?
Are you tired of looking for the answer to this question on your own? We are here to help you! Before we delve into the question of can you eat sprouted grains on a gluten-free diet or not, we need to know about something else.
To understand the question, we need to analyze the relationship between sprouted grains and gluten intolerance.
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Does Oatmeal Have Gluten
Yes, technically, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers them a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.
Product Review: Food For Life Sprouted For Life Gluten Free Flax Bread
Product: Food For Life Sprouted For Life Gluten Free Flax Bread $5.99+
A little while ago, I was introduced to a couple of new breads on the market. While the brand name has been producing gluten-free breads for awhile now, it wasnt a brand that I actively sought out. Yes, I saw it all the time in the freezer section of Whole Foods and other natural food stores, but I had grown accustomed to snagging Rudis or Udis or the Aldi liveGfree brand or Canyon Bakehouse. Food For Life was thereI just always overlooked it.
Who knows? As an active athlete, its important to properly fuel my body and eat wholesome foods. Most products on the market for the gluten-free diet happen to be junk food. It drives me nuts. I hit that gluten-free section of a store and I can find a vast array of cookies, crackers, chips, pretzels, and the like. It is one of the biggest pet peeves of the grocery store. Yes, a lot of people with Celiac and gluten intolerance do miss out on some of the finer treats like Oreos and the like, but the shelves are literally overrun with products that arent going to feed your body right and healthy.
Food For Life stepped up and decided to start a line with four varieties of completely gluten-free breads that were specifically created with the health of consumers in mind. Not only are they gluten free, but they are also vegan and made from nutrition packed ingredients that have been sprouted to maximize nutrition and digestibility.
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Why Do You Find Ezekiel Bread In The Freezer Aisle
Most stores keep preservative-free Ezekiel loaves in freezers in order to prevent molding and retain that bakery-made taste. Thats because there are no preservatives in the bread. Without artificial preservatives, Ezekiel bread will go through the natural process that happens to all real food: spoiling! Freezing delays that process.
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Food For Life Bread Sprouted Original Organic
* Our Top 3 Picks of food for life bread sprout origin organ is based on our analysis system on product features, online popularity, price, brand reputation, and other expert reviews. Hope to match you here. If none, the following products recommendations and the related top 16 advices you might be interested.
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Do You Need Help With Your Health
We have the tools to discover why you may be having trouble with a weakened immune system. Its not difficult as long as youre ready to make some dietary and lifestyle changes. If that sounds daunting, dont worry. We will hold your hand through the changes and make each step of change an easy one.
Does Sourdough Bread Contain Gluten
No, regular sourdough bread is not gluten-free.
While the natural bacteria may make it easier to digest, and the fermentation process decreases the amount of gluten, it still does not reach 20ppm or less of gluten, which is how the United States defines gluten-free foods.
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