It’s been wildly busy around here between orders, tending and harvesting from the farm, doing some house remodel and Living. We wanted to say, “Hi Ya!’ and help you know why we bake the way we do. In the end, it’s to produce am Amazing product that you can rely on for taste and nutrition, but we like to give you the other Why too…
Today we are going to talk about, Gums. They are in sauces, milks, ice cream, baked goods, candy, pharmaceuticals and the list goes on. So we are going to inform you about why Wild Dough Bread does NOT use gums.
Carrageenan gum, xanthum gum, guar gum. Gum, gum, gum!!!!! They are used as thickeners, stabilizers and for GF bread, binders aka to keep it all together. As someone that has suffered from celiac disease we know all too well the cramping, bloat and pain that ensues after eating something you thought was safe.
Many people do not know that gums cause major GI upset in the form of mucus. That mucus sends you into cramping and you wonder if your abs would be better relaxed or if it’s just better to walk around doing abdominal crunches 24/7 because of the pain. The cons outweigh the pros and considering scientists alter gums to make them work better for them is just another reason not to use them. We prefer the unrefined way of life. Plus, they give GF products that nasty texture that makes you say, ugh GF!
We want you to be the healthiest you can possibly be and leaving out gums is just one of the reasons that sets us apart.
Happy Gut = Happy Life
