I have been wheat-free for around 17 years. I used to say gluten-free, but I’m starting to doubt that gluten causes my intolerance. I have been reading that some people with wheat-intolerance (not celiac’s), can eat bread made of heritage wheat. So I purchased some flour made with heritage organic Turkey Red and White Sonora wheat flours and made some bread.

This is the first shaped loaf I have made in over 17 years. Gluten-free bread has to be baked in a pan or form, it is too slack to hold shape like wheat bread can. I wanted a simple straight-forward bread, so looked up Paul Hollywood’s crusty cob loaf instructions (I adore watching the Great British Bake Off). It certainly smelled good baking! It tasted nice as well, and didn’t cause the stomach distress I usually get within 30 minutes of eating modern wheat (although it seems there are several strains of “modern” wheat and I don’t know if I am sensitive to one but not another, but that is an experiment for another time). I ate a bit at first, waited half and hour, then ate a whole slice. The next day I made banana bread. Then cream puffs (the bread flour is too heavy for pastry, my gluten free mix worked better). Then simple egg noodles (mix flour and egg, and squeeze through a pastry bag or clipped plastic bag into boiling stock). I’ve basically been steadily eating it for a week. I’m not 100% sure that my body is OK with it, but at least I don’t feel like I have a war waging in my digestive tract. I will continue to monitor my digestion and mood, but reduce my intake because, frankly, baking everyday will make the scale unhappy!