Why Medieval Bread Was A Superfood While Your Modern Bread Makes You Sick
This is unfortunately all true. I tested it myself: bought organic rye grain, crushed it slowly in a blender, made a sourdough for 3 days and after baking in the oven gave it to my wife who is gluten sensitive and react really badly to all breads.
I didn’t even add salt, but the taste was great. She loved my 1 ingredient bread and had no issues!
I also had no problems after eating it and felt full of nutrition, so its true! 