Lately, partly as a result of the growing concern for gluten intolerance, it became clear that man was not baking bread the way he was supposed to. It is evident that making wheat bread involves some science. This is precisely the knowledge that a gluten free bakery avails of to make perfectly healthy wheat bread. The new kind of bread is appropriately named by many ‘Bible bread’ owing to the fact that the hint for making wheat flour in the right way came from the Bible. Specifically Ezekiel 4:9.
The name used to refer to this new kind of non-reactive wheat bread is ‘Bible bread.’ This is due to the fact the modern bakers rediscovered the secret of making bread in the pages of the Bible. Grains are not harmful if cooked the way the ancients did it. The main technique that a gluten free bakery has in making really healthful loaves is to wash the grains thoroughly, soak them in water until they just begin to sprout and then take them out, rinse them and grind them to flour after throwing away the acidic water in the bowl.
A gluten free bakery makes sure of the purity of their flour and the wholesomeness of their bread. The steps that a gluten free bakery takes to bake healthy bread are simple. The original source includes wheat, barley, spelt (a variation of wheat) and millet plus one kind of bean and one kind lentil in the flour recipe. The beans and lentils are optional because they are included only to add more protein to the mixture. Measure a cup each of the four grains and pour them into a bowl of clean water. Stir and mix the grains in the bowl until the water turns cloudy from extraneous substances on the grain.
It is really easy to follow the rules for making non-acidic wheat flour with the same quality as what a gluten free bakery would use. The Biblical passage mentions wheat, barley, spelt and millet plus one kind of bean and one kind lentil as the proper ingredients of wheat flour. The beans and lentils serve to put more protein in the bread and are really optional ingredients. Spelt is also just another kind of wheat. Mix a cup each of the four grains in a bowl filled with water. Gently turn the grains over and over until the water is turbid with the foreign substances from the grains.
Different machines produce different textures of dough. You need to develop your intuition in using mixers. In the meantime, make do with any blender. Switch on the machine and slowly drop in the still wet grains. You should be seeing a thick paste on the other end.
There you have the method of a gluten free bakery for making non-toxic wheat bread. Other variations on the recipe are possible depending on the flavor you want your bread to have.
Marisca DeJolie is a normal housewife and mother who decided years ago to become a food expert for the sake of her health and that of her family. She has recently found The Gluten Free Family site and it excited about all the health benefits that a gluten free foods diet can have and invites you to learn more as well.