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Posted by Dr. Ben Kim on Sep 13, 2016
Above: Sourdough toast with creamy avocado slices and garden fresh Roma tomatoes and just a pinch of sea salt and freshly cracked black pepper.
I am grateful to Michael Pollan - author of Cooked - for inspiring me to experiment with naturally fermented bread. More and more, I am finding that people with minor to moderate sensitivities to gluten thrive on real sourdough bread; it seems that natural fermentation of gluten renders it less problematic for many.
Those with Celiac are still prudent to avoid gluten, fermented or not, but for the rest, it seems that bread can be a a part of a balanced diet.
Once I am fully happy with a recipe for sourdough bread, I'll be sure to share it here. I've gone a few rounds from scratch but haven't been able to consistently produce the delicious loaves that we have access to at a local artisan bakery.
If you have a recipe for sourdough bread that you don't mind sharing with the world, please consider doing so in the comments section below? Thanks so much.
Above: Organic almond butter plus banana slices on freshly sliced sourdough bread.
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