My wife has had a persistent skin condition that no amount of attention by dermatologists seems to have helped. After reading Wheat Belly I wondered if the problem wasn’t modern wheat. In way of experimentation, and because our family loves bread so much, I decided to try to create a loaf with a heritage variety of wheat and see what happens. It took a bit of trying, about a month, to get a perfect loaf, but I can now create loaves using Red Fife flour that closely mimic the taste and texture of white loaves, albeit with more nuanced flavours courtesy of the Red Fife. Everyone agrees the Red Fife loaves are, in fact, superior to plain white loaves and also are more filling. A slice or two fills you up nicely. I’ve never found that to be true with white flour based loaves, like baguettes. And my wife’s skin condition? After a month of not eating modern wheat it cleared up. Perhaps Dr. Davis has a point. For the curious, here’s the recipe. The trick is using beer and spelt to morph the loaf into something that has the right taste and a beautiful crumb. Note that the loaf
