"Going gluten-free seems somewhat faddish."
I am perplexed by the current anti-bread movement. How did such an ancient dietary staple get so badly burned?
I can understand if we are talking about the mass produced cardboard-like stuff that grocery chains sell. I bought some last week because it was half price. At 97 cents a loaf it still wasn't worth it.
What will we break if we don't break bread? Can we still refer to money as 'dough' or 'bread' as we once did in more leavened days? What will we give for wedding presents if toasters are now obsolete kitchen clutter?
Linda and I have been baking our own bread products for the past 13 years, and baking has become a welcome weekly ritual that nourishes physically, mentally and spiritually. Preparing bread is an intimate interaction with your food that is well worth making time in your life for.
How fortunate that I don't have celiac disease, a gluten intolerance, wheat allergy or other sensitivity to grains. It seems that not many other people do either, and that perhaps this whole anti-bread trend is a tad half-baked.
"There are certainly people who have a problem with gluten that’s not autoimmune or allergic. And yet, the data suggest that almost two-thirds of people who think they are gluten-intolerant really aren’t."
- Darshak Sanghavi, paediatric cardiologist writing at Slate.com
If you have a wheat intolerance and can't eat bread I am sorry. If you don't, baking your own bread is a worthwhile, money saving, health bolstering activity you may wish to try.