10 responses

  1. Bette
    July 16, 2010

    I love bread, too, and this mess is a major problem. If you can find genuine Kosher bread, that’ll work. Or you can make bread–just be sure to get unbleached, unenriched, nothing added flour, use butter instead of oleo or oil, etc. And spread the word about the problem; there’s a business opportunity for anybody who wants to make healthful bread.

    Reply

  2. Jacqueline Vasan
    December 12, 2010

    I get the flour from the farmer, about an hour away from my house. Yes, a simple recipe: flour water, olive oil, honey, a little salt if you like, yeast. Your comment tickled me because frequently someone will say, ‘oh, you make that healthy stuff’ I love bread and will ship to you if you like!

    Reply

  3. Natalie
    June 10, 2011

    I’ve been making flour tortillas with flour, per Bette’s advice, purchased at the health food store. Add sea salt, olive oil, baking powder (optional), and warm water (or milk). Let dough rest before rolling out. Cook in an ungreased, cast iron pan on stove top.

    They are quicker than yeast breads, and satisfy my “bread” desire. They warm up beautifully if you make a batch and keep them refrigerated! With no preservatives, they are much tastier than store-bought tortillas.

    Reply

    • Bette
      June 10, 2011

      Way to go, Natalie! Isn’t it nice to rediscover how good things can taste?

      Reply

  4. tom becker
    April 11, 2013

    bette,

    i really enjoyed your article on bread. is there a commercial bread out there that that you would recommend? i have been eating Ezekiel, but that’s over with. i appreciate any advice.

    Reply

    • Bette
      April 26, 2013

      It seems like commercial bakers don’t worry about the same things regular people do. I haven’t found a bread to recommend. Sorry.

      Reply

  5. Celeste
    April 30, 2013

    What an informative article. I am allergic to barley and I cannot find any bread or even flour that doesn’t contain “malted barley flour” in it. I also find that it is contained in most crackers, pretzels and snacks. I actually sent an email to the FDA and they responded saying that barley is a safe grain and will continue to be used in baked products. I did not know about the dangers of soy, so thank you for that information. I have Hashimoto’s Thyroiditis and I notice how lousy I feel after eating many of these foods. I am now searching for flour without “malted barley” in it and purchasing a breadmaker. Wish me luck! Thank you again and hopefully if enough consumers complain the FDA will take out the barley. Not likely.

    Reply

    • Bette Dowdell
      August 31, 2015

      Hi, Celeste. I do wish you luck in your search for food fit to eat; it shouln’t be as so hard. Malted barley flour and the FDA are all about money, not health, so you’re right in guessing they won’t do anything positive.

      Reply

  6. CHERIE RAE SERJEANT
    August 30, 2015

    I really like this article. I wish i could share on FACEBOOK.I bought a Soft Pretzel Stick at Trader Joes. I really liked the taste. So I took a look at the ingredients n noticed it had Malted Barley Flour. I had recently read something about this ingredient but I could not remember what. So I I did a search and That is how I ended up on your site today. Thank you for the info. I do love the name of your site

    Reply

    • Bette Dowdell
      August 31, 2015

      Thanks for your kind words, Cherie. If malted barley flour made things taste bad, we wouldn’t have a problem, but it doesn’t, and so our health gets damaged because we don’t know it’s a problem. But now you do, so life just got better. Get a free subscription at http://TooPoopedToParticipate.com and a new article will show up in your inbox every Tuesday morning.

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