This Could Change How You Feel About Gluten
“I can’t eat bread here, but in Europe, I’m fine”
Have you ever heard someone say, “I can’t eat bread here, but in Europe, I’m fine”? This isn’t just a foodie myth. A lot of what we think is gluten intolerance may actually be a reaction to the way bread is processed and manufactured, especially in store-bought loaves. The difference often comes down to time, quality of ingredients, and additives, not gluten itself.
In many supermarket breads, the dough is rushed through production with high-speed mixing, extra gluten (YES!), preservatives and other enhancers so it can be baked and packaged in a matter of hours. This shortcut means the yeast doesn’t get the time it needs to break down certain proteins and carbohydrates, making the bread harder to digest for some people. In contrast, traditional bread-making allows fermentation to work its magic, naturally improving flavour, texture and digestibility.
In Europe, particularly in countries with strong artisanal baking traditions, bread is often made with longer fermentation times, higher-quality flours and fewer additives. The slow process partially pre-digests the gluten and reduces compounds that can cause bloating or discomfort. That’s why some people can enjoy a crusty Parisian baguette but struggle with a packaged loaf at home.
This no-knead bread recipe uses a long, slow ferment (just like the old-world style) which develops incredible flavour and a chewy, open crumb. But I’ve also included a quick-rise version so you can still enjoy fresh, homemade bread on a busy day (or if you are impatient, just like me!)
No-Knead Bread (Slow-Ferment)
Yields: 1 medium loaf
Ingredients:
3 cups (375g) all-purpose or bread flour
1 tsp dry yeast (instant or active dry)
1½ - 2½ tsp salt
1½ cups (360ml) warm water (about 40°C / 105°F)
Instructions:
1. Mix the dough
In a large bowl, combine:
3 cups flour
1 tsp dry yeast
1½ tsp salt
Add 1½ cups warm water and stir until a shaggy, sticky dough forms. Cover with a towel or plastic wrap and let it rise in the fridge for 12–24 hours.
2. Shape the dough
Lightly flour a surface and gently fold the dough over a few times to shape into a rough ball. (It will be sticky — don’t knead hard.) Let it rest for 15–20 minutes while you preheat the oven.
3. Preheat oven with Dutch oven
Place a Dutch oven (with lid) into your oven and preheat to 230°C (450°F) for at least 30 minutes.
4. Bake
Carefully place the dough on parchment and lower it into the hot Dutch oven. Cover with the lid and bake for 30 minutes, then uncover and bake for another 10–15 minutes until golden and crusty.
5. Cool before slicing
Let the bread rest for 30 minutes on a rack before slicing.
No-Knead Bread (Less Slow Version – Same Day)
Yields: 1 medium loaf
Total time: ~3 hours
Ingredients:
3 cups (375g) all-purpose or bread flour
2 tsp dry yeast (about 6.5g)
1½ - 2½ tsp salt
1½ cups (360ml) warm water (about 40°C / 105°F)
Instructions:
1. Mix the dough
In a large bowl, combine flour, yeast, and salt. Add the warm water and stir until you have a sticky dough. Cover and let it rise in a warm spot for 1 to 2 hours or until doubled.
2. Shape the dough
Turn onto a floured surface and gently fold into a ball. Let rest for 15 minutes.
3. Preheat oven with Dutch oven
Heat oven to 230°C (450°F) with Dutch oven inside for 30 minutes.
4. Bake
Place dough on parchment, lower into Dutch oven, and bake 30 minutes covered, then 10–15 minutes uncovered.
5. Cool before slicing
Let rest at least 20–30 minutes before cutting.
Done! Looks amazing. See note for image.
Going to give this a try. ❤️