When I started baking gluten-free, I thought removing gluten was enough. But the more I learned, the more I realised—our gut needs more than subtraction. It needs support. That’s why I don’t stop at making gluten-free bread. I bring it into fermentation—because that’s where the magic begins.

During long fermentation, wild microorganisms begin pre-digesting the flour. They break down complex carbs, gluten fragments, and phytic acid—things your gut often struggles with. This isn’t just about flavor (though the tang is lovely). It’s about creating bread your body can actually work with, not against.

Fermented, pre-digested bread means fewer energy crashes, less bloating, and more bioavailable nutrients. It’s a difference you can feel.

So no, it’s not just “gluten-free.”

It’s thoughtfully prepared, gut-considered food.

#glutenfreebaking

#sourdoughguthealth

#fermentedfoodbenefits

#microbiomefriendly

#realbreadrealbenefits

https://blossom.primal.net/ebb40ee4c987dbce3488442f85cb9c9e9723b4f9b13dac4dcca4a37b7c67fab0.mov