Wheat allergies and home made bread

[Peggy Sue]

This isn't breaking news but I read an article in a magazine last week that really got me thinking.

The jist of it was Wheat allegies are on the increase and wheat has now been bred for short stalks so that it's easier to spray with chemicals, and for properties such as faster breadmaking and whiter bread. The result of this has been an increase in one of the proteins (sorry have forgotten which one). Apparently this could be increasinng the allergy thing and if you can source English grown organic wheat old variety to make your own bread from you may well not have that allergy

The second point it made was there are some ingredients not mentioned on bread packets- such as pigs pancreas used to make the rising process quicker. A nasty surprise for veggies, but worse is that the slow rising process reduces toxins so a fast process will leave behind toxins.

They did mention a website, I haven't looked yet but it was breadmatters.co.uk or maybe .com not sure.

Only half the info I know but it got me thinking I'm glad I make my own bread and I won't hurry the rise!

[Silver Ether]

A friend of mine made her own bread and left it to rise overnight for the allergy prob, because we both saw the same tv prog and she was fine with it ...

no fair the yeast bothers me too...

but I have said for a long time that it must be something either put on the wheat or in the prossesing as I haven't always had this problem.

[Chickenlady]

The Food Programme on R4 had an item about this recently. I only caught half of it, but it sounded very interesting. From this link it looks as if you can still listen to it, although I haven't tried yet (after the school run, the dance run and collecting various daughters from various friends maybe...)

http://www.bbc.co.uk/radio4/factual/foo ... 0819.shtml

Jane

[PeteF]

This isn't breaking news but I read an article in a magazine last week that really got me thinking.

The jist of it was Wheat allegies are on the increase and wheat has now been bred for short stalks so that it's easier to spray with chemicals, and for properties such as faster breadmaking and whiter bread. The result of this has been an increase in one of the proteins (sorry have forgotten which one). Apparently this could be increasinng the allergy thing and if you can source English grown organic wheat old variety to make your own bread from you may well not have that allergy

The second point it made was there are some ingredients not mentioned on bread packets- such as pigs pancreas used to make the rising process quicker. A nasty surprise for veggies, but worse is that the slow rising process reduces toxins so a fast process will leave behind toxins.

They did mention a website, I haven't looked yet but it was breadmatters.co.uk or maybe .com not sure.

Only half the info I know but it got me thinking I'm glad I make my own bread and I won't hurry the rise!

I know this post is quite old but I have only just seen it as I only joined yesterday. I started making bread at home about 15 months ago. At one time I used to get excruciating stomach-aches which seemed to be linked to either yeast or wheat, and after seeing an holistic therapist, I stopped eating bread altogether, and had various substitutes instead which weren't altogether satisactory from a taste point of view. My stomach-aches went away, but I missed bread. But then I read some articles about the so-called Chorleywood Process by which most commercial breads are made. And I started baking my own bread. I can now eat bread, as long as it is home-made, and not suffer any ill-effects. Usually, I have soda bread, which involves no yeast, but very occasionally I have yeasted bread, and that too has no detrimental effects on me. So my conclusion is that it is not wheat or yeast that I am sensitive to, but the process by which commercial bread is made. I can also eat home-made scones and cakes, with no ill-effects. Home-made bread also tastes far, far better than shop-bought bread, even if it is made badly, which mine sometimes is!

[jonny2mad]

The annoying thing seems to be that old varietys of wheat are being being removed from national lists so you cant get the seed .
maris huntsman and maris wigeon are off the list they were the only wheat suitable for thatching on the national list as well .

[ina]

The guy who runs Bread matters has also written a wonderful book with the same title - I can only recommend it!

[will]

Hi,
I received an auto alert re: 'breadmatters'.

In the late 1990's Andrew Whitely and Ines Amado both coined the term 'breadmatters'. Andrew is an organic baker and wrote the definitive book on organic baking called, 'Bread matters'. Ines is an artist, she has organised 3 international art events around the subject of bread and why bread matters.
You can find ines's work at www.breadmatters.org and Andrews organic baking course can be found through www.breadmatters.com

As for yeast and wheat free bread. I am allergic to both and make 100% yeast free rye using a natural ferment process.

Fermentation starter is equal volumes of filtered water and rye flour, large mug full of each, mixed into a large storage flask. Squeeze a handful of unwashed organic dark grapes over flour/water mix and add juice and grapes to mix. Add the thinly peeled rind of an organic orange. Cover with muslin and leave for three days. Pour off and discard half the volume, and replenish with equal amounts of rye flour and water (to restore the original volume). Cover and leave for two days. By this time the mix should be showing signs of natural fermentation activity (it also gains a 'sour' smell as in sourdough). Repeat replenish step and leave for one day. 6 days in total - you are now ready to make natural rye bread.

For a '1lb' loaf tin - 400gms of organic rye flour, level teaspoon salt, dessert spoon of olive oil. Add half the fermentation mix (discard any peel, pips of 'strange objects' that appear from the pour) AND replenish the fermentation mix as before. Mix the bread with enough hand warm filtered water to make the consistency of a thick porridge. This is much wetter than normal bread... there is no kneading in this process.

Oil you loaf tin, tip in mix and level the top. Leave to rise either over night in a cool place, or in the kitchen for 6 - 8 hours. It is a slow process but essential to pull the flavour out of the grain and to give the loaf a light texture. It will rise to between 30 and 50% of its original volume. Your ferment will increase in strength over time. Bake for 45 - 50 mins at 200C, reduce temperature to 160C, remove loaf from tin and continue baking on an open rack for 25 - 30 mins. Essential to 'dry out' loaf.

I guarantee this is the best rye bread you have ever tasted.

[ina]

Yep - I can only agree! I make my own, albeit with a mix of wheat and rye (I'm not allergic), with sourdough only, since I've read the book... Try and get the book in the library, it's worth it.