Don't try this if you are a Coeliac

[Mathri]

I am not a coeliac but I was what I thought to be gluten intolerant, so just as an experiment, I tried eating traditionally made bread using "strong" (i.e. gluten rich) flour to see what would happen.

Much to my amazement, I found that I did not get my usual gluten symptoms (bloating and diarrhoea) and was virtually cured!

I also remembered that when I was a kid and people only had bread made with strong gluten-rich flour (large amounts of gluten were needed to make it rise) gluten intolerance was not an issue. Its arrival seems to coincide with the invention and introduction of the Chorleywood baking process in the early 1960's, which reduces the total baking time from flour to loaf to as little as three and a half hours. It also uses cheaper grades of flour with less gluten and several additives, including enzymes that are not mentioned in the list of ingredients. About 80 percent of shop-bough bread is made in this way, so you have been warned. See anhinternational.org/2014/0... . Some forms of so-called gluten intolerance could be due to any of these. Also, the adhesive properties of the gluten may bind the stools together more firmly to reduce in incidence of diarrhoea.

If you are affected in this way, stick to traditionally-made bread that specifies that it is made with strong flour or make your own. It also tastes much nicer. But please do not try it if you are a coeliac since this is a totally different autoimmune response to gluten where you must still avoid gluten like the plague.

[alicat1965]

I am not coeliac either but for 9 months I removed ALL GLUTEN, and made own bone broth, and then changed my supplements , as sadly years of taking supplements I had no idea the way they were processed and the ingredients were in no way benefitting myself. Now after 27 years of being sick I am no longer suffering from any of the illnesses I had. However talking about bread, I make own gluten feee bread and on an occasion have purchased a gluten cheese bread roll, however I have to admit, I cut open and remove all the inside and squeeze into my hand which is like having putty and it stays in the same shape of my hand...Totally Gross, however where I live the village I visit now has a bread which is 18 hour fermentation, and wow, what a difference, the actual bread is as bread should be, and taking the inside out does nit stay in the shape if my hand ... Light and I have had no adverse reactions, no bloating, etc..Not sure what flour they use but I have to admit I would rather pay the extra for an 18 hour fermentation and enjoy. Maybe I shall try the STRONG FLOUR. When they sell 5 rolls for 1€ then you know the flour is so so overly processed and I could fill holes in the walls and doors then this is NOT BREAD. THANK YOU, for this information.

[Penel]

As far as I understand, it’s the lengthy proving process that means bread will not cause gastric problems for people who are not Coeliac. Fermentation allows bacteria to break down gluten and carbohydrates so that the bread can be more easily digested.

[Mathri in reply to Penel]

Good point. From that standpoint, eating sourdough bread would be even better since the addition of lactobacilli in the starter culture would break down the gluten even more.

Some say that even coeliacs can eat sourdough bread with no ill effects. Sourdough has a great slightly sour flavour because it contains small amounts of lactic acid. It may be an acquired taste but I love it, There is a certain mystique about making a starter culture from scratch, but according to the BBC, all you need to do is add live yogurt to your regular bread mix. See bbc.com/food/recipes/sourdo... .

It may be worth a try and, if it works for you, I would eat it regularly. It's so much nicer than even the best commercial "gluten-free" bread that I have come across, which contains many additives and the xanthan gum used to bind it together makes it stick to my gullet when I try to swallow it. Ugh!

[Penel in reply to Mathri]

If you are Coeliac, it’s not a good idea to eat anything with gluten in. Even if it doesn’t make you feel ill, gluten will still cause damage to,your guts.

Ready made gluten free breads can be very unpleasant. I make my own if I want to eat bread.

[Cooper27]

Sometimes we can reintroduce foods we had an intolerance to, because by cutting them out, we have given our guts the space and time to heal. The fact you can tolerate it, is a sign of good gut health. I'd still only have small amounts as an occasional treat though!