I've recently heard that slow rising yeast digests the gluten in bread making it suitable for those with gluten sensitivity. Can you add any insight?

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If you have the right kind of starter, it will include various forms of friendly bacteria that feed on the wheat. There is an article posted under helpful downloads on the right column of this page called, "Bread Starter Information." View that first and then I can address further questions you might have. This form of leavening bread was used until about 1930. It was replaced by commercial quick-rise yeasts, which do not do the helpful things to wheat that are done when using this other method of leavening bread.

Best,
Jim Simmons

Do you know of any research being done? Are the sources more anecdotal than empirical? Does this hold true for all wheat flours, bleached enriched to home-ground whole wheat? Using this method, how often would I REALLY be baking bread? Can I still get a starter from you? (I don't remember seeing that in the above mentioned article, but I have it other places on the internet.)

My interest in naturally leavened bread began when Dr. Matthew McClean in Provo, Utah introduced me to this bread-making process, as well as a study that was conducted in Europe where Old World leavening techniques were employed in the making of bread for several individuals who were diagnosed with celiac disease. He built a kitchen in his clinic where he teaches the process that was employed to make bread for the study participants in Europe. In his own clinic he has experimented with the natural leavening of many varieties of grains, including non-gluten grains and even einkorn wheat, one of the oldest cultivars of wheat in existence. In most cases, his clients that suffer from grain intolerance have greatly benefited, but not in all cases. His investment of time, talent, and money in this endeavor was based upon two things; first, a desire to reconcile wheat as "the staff of life" with clinical evidence that today's way of preparing bread leads to many health problems; and second, this desire for reconciliation with God's word on the subject led him to discover promising peer-reviewed science. He has collected further clinical evidence in his own clinic in Provo, but it's not a cure-all. For greater detail I suggest that you contact his clinic directly. You can get starter from us, but if you follow the link in the article I recommended, it will take you to Matt's website, where you can look at various types of starter, and where you can post further questions about this topic to the one person I believe understands it better than anyone else in the country.



James Simmons said:

My interest in naturally leavened bread began when Dr. Matthew McClean in Provo, Utah introduced me to this bread-making process, as well as a study that was conducted in Europe where Old World leavening techniques were employed in the making of bread for several individuals who were diagnosed with celiac disease. He built a kitchen in his clinic where he teaches the process that was employed to make bread for the study participants in Europe. In his own clinic he has experimented with the natural leavening of many varieties of grains, including non-gluten grains and even einkorn wheat, one of the oldest cultivars of wheat in existence. In most cases, his clients that suffer from grain intolerance have greatly benefited, but not in all cases. His investment of time, talent, and money in this endeavor was based upon two things; first, a desire to reconcile wheat as "the staff of life" with clinical evidence that today's way of preparing bread leads to many health problems; and second, this desire for reconciliation with God's word on the subject led him to discover promising peer-reviewed science. He has collected further clinical evidence in his own clinic in Provo, but it's not a cure-all. For greater detail I suggest that you contact his clinic directly. You can get starter from us, but if you follow the link in the article I recommended, it will take you to Matt's website, where you can look at and purchase various types of starter from Matt, and where you can post further questions about this topic to the one person I believe understands it better than anyone else in the country.

Thanks for the information. To be honest, until I was searching for "a link", my attention went right to the first picture on the Bread Starter Information page and I looked right past Step 1 every time. I feel a little sheepish. Thank you for your patient replies. I'm very excited to investigate Dr. McClean's findings. I've had the same persistent feeling that God created wheat for a purpose and that purpose hasn't been changed. There must be a way to have wheat safely in my diet.

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