After some time, today I finally decided to write on this blog. Otherwise, I usually just share daily tips on my WhatsApp status. Hehe.
So, what's up today?
Someone shared a video saying that eating wheat products isn't a problem because during the Prophet's time, people ate wheat bread just fine
Then I saw a comment saying, 'The gluten-free business is a multibillion-dollar industry. They purposely discredit wheat to promote gluten-free products.'
In my heart, I thought, "Seriously? Do they not realize that people are leaving wheat because their bodies no longer feel healthy?"
I've been saying this for a long time—wheat products in the past weren’t a problem. The issue lies with modern wheat. And it’s not just a problem for people with celiac disease, it affects the general population too.
The problem started because wheat suppliers got too smart. They modified wheat to grow 10 times bigger, but the human body wasn’t designed to digest such high levels of gluten. People without GERD, anxiety, or gut-related issues might not notice any immediate effects from eating wheat, but the damage builds up over time.
It’s not just about gluten either—it’s about how modern wheat is grown using glyphosate pesticides. Wheat today is completely different from what it used to be. Back then, organic wheat was rich in nutrients, and bread was hard and dense, not soft like today’s bread.
Since modern wheat is genetically modified, one way to 'hack' it and reduce gluten is through sourdough fermentation. Sourdough bread is slightly better than regular wheat bread because the gluten content is significantly reduced.
"Honestly, wheat products in the market will mess with our body's system. But it's not just wheat—even gluten-free (GF) products can have similar issues.
The difference is, I've taught ways to hack GF flours. GF flour behaves differently from wheat flour.
For wheat products, if you don’t have gut-related issues, choose sourdough—it’s the better option, especially when made with organic wheat flour. Of course, the price will be premium, but so is your health. But for those whose bodies are already haywire due to past eating habits, it's best to avoid wheat altogether and switch to gluten-free.
Now, let’s talk about GF flours. There are many types, and everyone has different needs.
Remember my quote:
‘Starch-based flours aren’t necessarily bad, and grain-based flours aren’t necessarily good.’
Both have pros and cons depending on your body's needs.
Starch Flours GF
If you use starch-based flour, be mindful of how much you consume. Pair it with real food to lower the glycemic index. Starch flours lack nutrients, so you need to top up with fiber (veggies, fruits), protein and healthy fats. This also helps control your appetite, you eat less but feel full longer, right?
Grains Flour GF
Grain-based flours, on the other hand, contain high phytic acid, which blocks nutrient absorption. How to hack?
Convert it into GFSD (Gluten-Free Sourdough).
GFSD fermentation breaks down phytic acid, reduces carbs, creates prebiotics, and brings many other benefits. Even starch-based foods should ideally be turned into GFSD to lower their carb impact. If not, they remain high in carbs unless you balance them with extra nutrients.
The best method? GFSD. Convert everything into gluten-free sourdough. But remember, not all sourdough is gluten-free unless it's specifically made with GF flour.
Making GFSD takes effort, and if you don’t have time to learn, just buy it from GFSD bakers in Malaysia.
My masterclass students sell GFSD products, so you can get them from them.
Since 2022, I’ve been raising awareness about GF, and now I’m pushing GFSD to build a supply chain in Malaysia.
Awareness is increasing, demand is high, but supply is lacking. That’s why I keep sharing knowledge, literally thousands of notes!
Imagine this. I’m traveling, and I can easily find GFSD products everywhere. Life would be so convenient. Just buy and go!
Now, many have mastered GF recipes. I don’t need to create more GF recipes anymore.
My next focus? GFSD.
In the GF world, I’ve already cracked what many thought was impossible
GF bread that mimics wheat, crunchy-yet-chewy GF cookies, fluffy GF cakes. I’ve unlocked it all. This knowledge has been in my masterclass for a long time, but in GFSD version.
Now, I’m dividing the Masterclass knowledge into smaller, specialized classes.
I started with MasterRoti class because I want people to learn the easy version first. Once they master that, they can move on to GFSD.
Gluten Free Issues
Even GF flour has issues, just like wheat, but not because of gluten.
The real problem is using too much binder like psyllium husk.
Yes, it’s high in fiber, but excess amounts aren’t good. It can cause bloating and digestion issues.
Beyond binders, the bigger problem is how the raw ingredients are grown before they even become flour.
For example, rice. Most commercially grown rice is sprayed with pesticides. I researched this in-depth last year. It’s all part of a business cartel that we can’t easily control since they control the flour supply.
So, what can we do?
The best approach is to convert all flour-based recipes into GFSD versions.
Or, for an even better option, use organic flour, though it comes at a premium price, just like our health’s value.
I've noticed that Tepung Jati and Cap Kampung don’t work well for GFSD starters right now.
That’s why I supply a premium organic flour specifically to boost GFSD starters. You only need a little, and it’s enough to get a strong starter going.
Why use my premium organic GFSD flour?
- Higher nutritional quality
- Faster recipe prep time
- More active starter
For example, if you use Jati flour, it takes over 10+ hours for the starter to activate.
Meanwhile, Jati Epal works faster, almost like my special GFSD flour, but still needs apple refreshers to maintain consistency.
With my GFSD flour, the starter is super fast & strong. No need to add extra flour, apples, or anything else, just use it directly.
The aroma is fragrant, and when used for artisan bread, the crust is ultra-thin.
You can technically make a GFSD starter with 50+ types of flour, but only a few are truly the best. I’ve been dropping hints to the public for a while
If you remember my favorite flour recommendations, those are the ones that work best.
Want to know my ideal bread taste? Try my MasterRoti bread, that’s exactly the flavor profile I aim for!
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