Most of us have heard the saying, “That’s the best thing since sliced bread!” What do you think is actually the best thing since sliced bread?
~*~
“Sliced bread” doesn’t have the same special ring to it that it once had. At least, not to me.
I recently found out I have a sensitivity to wheat, whole wheat and rye, which more or less eliminates most forms of delicious bread accept those, perhaps, derived from the more exotic, healthier flour varieties of which I still have much to learn.
It wasn’t much consolation at the time, but my food sensitivity testing person assured me I would find another flour that works as a suitable replacement for the intolerable.
Naturally, I was skeptical, but mostly I was disappointed.
Believe it or not, the first thought that came to mind after the nutrition lady told me about my body’s aversion was “Oh no! No more sour dough!” No longer could I happily languish in the aromatic embrace of baking sour dough with the expectation of a nice slice dripping in butter after the timer finally pinged. Not that I’ve ever made it, you understand, that’s just my bread-deprived imagination going to town. Basically, the new reality means I shall have to plug my nose every time I walk past a bakery the next time I’m in San Francisco.
(Sigh …)
Still, enough about sour dough.
Since I’ve developed the habit of sitting down every day around 5 p.m. to unwind with a cup of healthy coffee (prescribed by my hormone therapist) and two small cookies (of a triple chocolate chip, locally-made boutique variety ~ self-prescribed) I needed to address this flouring issue, and pronto.
No more store-bought cookies for me!
So, I began experimenting with spelt flour which, I discovered, can be used in equivalent amounts for any recipe requiring white. And you know, I can’t tell the difference. They’re delicious and reasonably “good” for me.
Which leaves me wondering if spelt would be a good option for sour dough.
Hmmmm … now that has a special ring to it and would be the best thing since … well, whatever …
Thanks for visiting,
Dorothy
©Dorothy Chiotti … Aimwell CreativeWorks 2015
Shedding Light on the Family Tree 
Loving bread makes this kind of allergy so hard to cope with. I am beginning to think I have the same thing because I feel so good sans sour dough or any other bread. Good luck with this challenge.
We’ve switched to Ezekial bread which is bought frozen in good supermarkets and health food stores. It’s nice toasted. Not the same as the regular but better for you. And quite tasty. Though pulling the slices apart can be a challenge. 😳 … Must say it does make a difference not having buns around burgers and the like. No sandwiches anymore either. Have learned not to miss it. 😉