05/29/2026
🩶 Fun Fact Friday 🩶
Can I share something that surprised me?
If you’ve cut out gluten because it makes you feel miserable… you *might* actually be cutting out the wrong thing. 👀🍞
For some people, it isn’t always the gluten itself.
Sometimes it can be:
🌾 Sensitivity to chemicals used in growing and harvesting wheat (like glyphosate)
🌾 Added synthetic vitamins in conventional flour after milling (like folic acid)
🌾 Certain grain varieties that can simply be harder on your body
That’s one reason many people do really well with flour that is:
✔️ Organic
✔️ Freshly milled or stone milled
✔️ Unbleached
✔️ Unenriched / unfortified
✔️ Made from quality grains
Basically… real flour, closer to the way it was originally intended. 🤍
I’ve had so many conversations with people who assumed gluten was the culprit… only to discover their bodies responded differently when they switched to simpler ingredients and flour in a more natural form.
Of course—everyone’s body is different, and this isn’t medical advice. And if you have diagnosed celiac disease or a wheat allergy, this absolutely doesn’t apply the same way. 💛
But I do think it’s worth asking:
✨ Have you ever noticed a difference in how you feel with homemade bread vs. store-bought bread?
Tell me below—I’d love to hear your experience! 👇🍞