One of the hardest changes REID followers make, is the transition away from traditional bread. I will absolutely admit that this was a struggle for us initially as well. We relied too heavily on bread and I found myself tethered to the kitchen making grain-free bread. My lesson learned: we don’t need to be making or eating that much bread because it really wasn’t benefiting our health. However, I always keep a loaf in my freezer for those rare occasions.
In the first photo, you’ll see the processed gluten free bread contains several sources of free glutamate/MSG, inflammatory ingredients and starches that tend to feed bad gut bugs. We avoid these on REID
In the second photo, you’ll find @baseculture grain free Paleo bread that can be found at some grocery store chains, amazon and even some Walmart’s. While this product is not organic and there is a very slight glutamate risk with ACV, it is one of the cleanest store bought breads I’ve found. We store these in the freezer 😘
The Base Culture bread is linked through my affiliate account here: https://amzn.to/32Ho5jB
In the third photo, you’ll see one of our favorite homemade paleo breads from Against All Grain (yes, the one I would once dedicate one day a week to make 🤣🤦♀️)
This recipe can be found here: https://nourishedblessings.com/cashew-bread/
Why do we make grain free bread over grain-based bread? Grain-based breads most often need to include a gummy additive to keep them moist and from crumbling. Unfortunately, these gums are sources of free glutamate and are best if avoided. Paleo/nut based breads may contribute to constipation and oxalate issues.