I really hate that this section is called ‘part I’.

Yes, indeed, unfortunately there will be more parts to this saga.

One of the easiest ways I thought I would find out once and for all if I don’t tolerate gluten is to bake gluten-free bread. Thereto, I made a nice sourdough starter with gluten-free flour and threw together a slowly fermented bread. It worked out beautifully, and to make matters worse, it tasted deliciously.. (I was careful to eat only a couple of pieces, as I know I don’t need much to get a reaction)

Unfortunately, after the expected time frame, I noticed the depressive mood come up again *bah*

Conclusion:

• lovely sour dough bread, but my issue is obviously not with gluten.
• Next options are: particular sorts of grains or it’s the yeast. I suspect it is the latter (which basically means I can kiss bread goodbye *boohoohoo*). This suspicion is based on the observation that with sour dough breads and slowly fermented breads -which give yeast a much longer time to multiply than traditional breads- my symptoms are worse.

So I guess I’ll have to replace yeast with baking powder and lemon juice in equal parts. Up to the next experiment!