Gluten is a sticky, storage protein challenging for the digestive tract. It binds to the small intestinal wall where it can cause digestive and immune system problems. Gluten sensitivity is a major contributing factor with inflammatory and autoimmune diseases, but it is only bad for that people have a health condition such as celiac disease.
If that’s not you, giving up foods with gluten could cause you to fall short on nutrients like fiber and B vitamins.
Gluten-Free Buckwheat and Millet Bread
Prep time 15 m Cook 1 hr. Ready in 1 hr. 15 min.
Ingredients:
1 cup buckwheat groats
½ cup millet
2 tbsp. sunflower seeds
2 tbsp. chia seeds
½ tsp. baking soda
½ tsp. salt
2 cups buttermilk
12 pitted prunes, chopped (optional)
Preparation:
Pre-heat oven to 450 degrees. Generously grease a loaf pan with butter. Grind buckwheat and millet in food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into mixture until a thick dough forms. Stir prunes into dough, then transfer to loaf pan, and cover with parchment paper.
Bake in pre-heated oven for 15 min. Reduce heat to 390 degrees, remove parchment paper and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.
Who am I and Why? 
Who am I and Why? 