notyourrawmama

THE UNIQUE HEALING PROGRAM DONNA PESSIN: GLUTEN FREE BREAD

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Finding Gluten Free Bread that tastes good and has a list of ingredients that are not suspect has alluded me, until recently. I have eaten some sprouted whole grain bread, but it seems to worsen my symptoms by adding to the acidity I am already dealing with. Eventually this will not be the case. I have proof and hope, as I see and feel  less symptoms when I eat wheat and other grains. Moderation is the key for me.

I presently live in the USA – Souther California and have found a bread by Canyon Bakehouse that is tasty and does not have the weight and texture of a brick. In fact the texture of Canyon Bakehouse is as good or better than many other whole grain breads.  I appreciate Food For Life – Ezekiel bread, but their Gluten Free Bhutenese Red Rice bread is dense and sort of gooey when toasted. I have not tried their other Gluten Free Breads. I find The Canyon Bakehouse Deli Rye Style Bread is way better.  The ingredients are simple and few compared to the Udi’s Gluten Free. Have not tasted Udi’s. The ingredients, as they read, are really unappealing to me. It is a looooong list of stuff.

If you are able to eat flour product and have found something you like, I would love to hear about it. The Canyon Bakehouse Deli Rye Style is something I would eat even if I was not sensitive to wheat at this time. Other family members would probably be okay with it. When you taste it you will know why that is. Toasting seems to be the best way to bring out the flavor in gluten free breads. The tell me that at the market here, as well.

I am presently eating very little, if any, gluten free bread. As it gets warmer I have less of a desire for bread. I think limiting flour products makes The Unique Healing Program much easier in terms of tweaking symptoms for many of us. Especially skin rashes, acne, headaches, and most others.

What is tapioca flour [cassava root] and where does it come from? It is in most of the gluten free products. The word tapioca put me off. I guess the manufacturers of gluten free products know, that in the USA at least, people will be familiar with the word tapioca and  confused by an ingredient that has the word “root” connected to it. There is humor in there somewhere.

notyourrawmama

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Author: notyourrawmama

At the age of ten I distinctly remember questioning the premise that illness just happens to us. The idea that every action has a reaction became a clear reason to doubt that I could not personally impact my own health. In my very early twenties I was introduced to the Macrobiotic Philosophy of Life and assisted a Macrobiotic Counselor in NYC over a period of ten years or more. My life took many twists and turns and I evolved from a trained dancer and performer to a Shiatsu Therapist, Yoga Teacher, Colon Therapist and student of different Spiritually oriented Mind Body Therapies at the Esalen Institute and other healing centers. My associations are as follows: Member of the AOBTA for over 20 Years Member of the NCCAOM for approximately 12 years Member of the Yoga Teachers Alliance 500 hours for approximately 12 years Colon Therapist [ Wood's Institute ] Since 1998 Along with studying REIKI [ 2nd degree ] I was part of a School based on the work of Railey Macey, Dr. Robert Jaffe and Hands of Light. Railey Macey was my teacher. Thank you for your interest in my blog. notyourrawmoma "Wherever you are be the soul of that place". Rumi

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