My wife has recently started making sourdough. I read that it is much lower in
gluten than bought bread and has a lower GI. It’s also pretty tasty stuff and
cheap (if you make it yourself). It is easier to eat for all gluten-intolerant
bodies, apparently. I make no judgement about the chemicals in USA flour, of
course.
I can see us sticking to home-made bread from now on: we have used a Panasonic
breadmaker for about 3 years but now sourdough is looking like the dominant
bread.
Chris
> On 10 Jan 16, at 21:40, Tina Manley <images@xxxxxxxxxxxxx> wrote:
>
> Has she tried Italian flour instead of USA flour? I find it makes a
> tremendous difference. No celiac here either but arthritis doesn't know
> that! Avoiding gluten and almost all carbohydrates has made a huge
> difference in my arthritis and I'm gradually losing weight.
>
> I don't like beer well enough to try a gluten-free variety but red wine
> works fine for me!
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