Many people with gluten intolerances and sensitivities have a hard time eating bread. However, they sometimes experience no issues when consuming naturally fermented sourdough bread. Bread is not the enemy, as a matter of fact, it’s been a huge staple in the culinary industry for hundreds of years. The problem we now face is that bread no longer resembles the same molecular structure as it once did. So why is it that some people experience a digestive catastrophe when consuming commercial bread but not sourdough bread?
Firstly, it is essential to note that the bran part of wheat contains phytic acid. Phytic acid is the principle form of phosphorus in seeds that protect the plant from it’s harsh external environment in the fields. It is necessary for the plants survival, but can be detrimental to the human digestive tract.
In humans, when phytic acid is consumed, it naturally inhibits other enzymes that are needed to breakdown the proteins and starches that are naturally occurring in bread. In naturally leavened bread, like sourdough, the fermentation process yields wild yeast and lactobacillus which neutralizes and breaks down this phytic acid. This naturally occurs during the acidification process of the dough. However, commercially produced whole grain breads lack these naturally occurring enzymes. Why? Because it is commercially produced and no longer goes through the natural fermentation process to help break down the phytic acid. Consequently, it’s the phytic acid that wrecks havoc on our digestion and causes sever inflammation making bread much harder to digest.
- 4 slices naturally fermented Sourdough Bread
- Rawfoodz Zen Buddha Garlic Buttery Style Spread (alternatively, use regular garlic butter)
- 2 tbsp Raspberry Jam
- Goat Brie Cheese
- Garnish: basil microgreens
- Butter 1 side of each 4 slices of bread with your garlic buttery style spread
- Slice goat brie cheese and place on inside (non buttered side) of 2 of your sourdough slices
- On the inside of the remaining 2 sourdough slices, spread 1 tbsp of raspberry jam
- Close the sandwich so the jam side is place on top of the cheese
- Melt 1 tbsp of Garlic Buttery Style Spread on a medium pan
- Over low to medium heat, place your ready to cook gourmet grilled cheese in your pan.
- Cook for about 1-2 minutes on each side, until sourdough becomes golden brown
- Remove from heat and slice your grilled cheese in half
- Garnish with basic microgreens