Gluten intolerant or sensitive? Will my stomach be okay with sourdough or sprouted wheat bread? The answer may surprise you, it did me.
This
website may help you understand how the carbs are broken down into simple sugars and the proteins into amino acids that the human body can digest more easily. And the enzymes that are produced in the fermenting process are very stomach friendly.
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ARTBRE
From Kevin & Melinda McGrath at
McGrath's Brick Oven Bakehouse.
This classic simple bread is composed of mostly white bread flour with a touch of moist nutritious rye. It features a chewy caramelized crust, open crumb (larger holes) and superbly fresh flavor, bolstered by an overnight fermentation with a loose white-flour
sourdough starter. It is ideal for ripping and dipping at dinner, or cut thick as toast.
1.3 lb. Loaf
WWPBRE
From Kevin & Melinda McGrath at
McGrath's Brick Oven Bakehouse.
A wonderful daily bread for sandwiches. It's leavened with a
sourdough culture. The flour in this 100% whole wheat bread is milled in house just hours prior to mixing the dough. This locks in the nutrients which otherwise might dissipate with time, making this the ideal bread for daily consumption. It has a soft and closed crumb with wonderful keeping qualities.
1.8 lb. Loaf
CHCHCO
Homemade by Emeline Zimmerman
(box of 7 cookies)
OAMERA
Homemade by Emeline Zimmerman
(box of 7 cookies)
GRANLA
1 lb resealable package
(enlarge the picture to read ingredients)
SPRBRE
Homemade by Emeline Zimmerman - 1.5 lb. loaf
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Here is a link to a
French toast recipe from Kevin and Melinda McGrath. A very tasty way to serve the McGrath's Sourdough breads.