Polenta Sandwich Bread * low-FODMAP * Gluten-Free Healthy Bread made with soaked polenta.
See below why I soak grains and nuts:
Phytic acid is known as a food inhibitor which chelates micronutrient and prevents it to be bioavailabe for monogastric animals, including humans, because they lack enzyme phytase in their digestive tract. Several methods have been developed to reduce the phytic acid content in food and improve the nutritional value of cereal which becomes poor due to such antinutrient. These include genetic improvement as well as several pre-treatment methods such as fermentation, soaking, germination and enzymatic treatment of grains with phytase enzyme. Article:
Low-FODMAP & gluten-free Bread Recipes:
Check out my channel dedicated to gluten free baking:
See how I make fresh coconut milk:
See how I make low-FODMAP Jam:
Music:
Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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