Doesn’t it seem like everyone has gluten intolerance or Celiac’s these days? I find it troubling, and personally troubling because I’ve noticed since switching to whole grain bread that even I, who have never had a problem with grains before, am developing digestive problems with them. The odd thing is if I eat something made from white flour it troubles me less.
I love baking, and I love grains so my response has not been to give them up. It’s been a combination of soaking my doughs, decreasing baked goods made with wheat, and giving up grains during the summer. This lets me indulge in baked goods more during the winter when I have more time to bake and when I am more appreciative of those extra pounds that come along with baking since we keep the house quite cold.
Having your own grain grinder is a fantastic way to change up the grains you use in baking projects. I’ve come to appreciate the nutty flavor of spelt in pancakes and crackers and more crackers and pumpkin cookies and pumpkin scones (much better than wheat!), and the exotic of rye in my limpa or rustic rye.
But if I want a high rising loaf of sandwich bread, I reach for hard wheat. I just make sure that I soak the dough first. You will notice that nearly all the recipes on my blog call for soaking the grains in some fashion, with the exception of crackers. In place of soaking cracker dough you may want to experiment with sprouted grain flours.
November UFH Challenge #4: Soak Your Grains.
November UFH Challenge #5: Try a New Grain.