How can you have real bread without gluten? Surely bread is all about gluten.
Well, the truth of the matter is that real bread – bread made without industrial food additives – has not always been, and is not everywhere, made with gluten. Looking at Injera, a traditional bread of Ethiopia, we find a bread made with only teff, a grass seed, and water. It is fermented and cooked on a hot, domed griddle.
Millets were domesticated at least 7,500 years ago, around the same time triticale cereals were being domesticated. In Australia, there is evidence of flour milling that goes back even further. None of the seeds used contained gluten!
Breadarchitect has developed bread formulas and methods to make many different styles of delicious and nutritious real bread without gluten.
Resources are available on this site to assist you to begin making real bread without gluten.
Other resources available from breadarchitect are a range of recipes at the Recipesforliving store, and the book Promise & Fulfillment: formulas for real bread without gluten (ISBN 9780648554905)
