Most of us are aware that gluten is best avoided with wheat being one of the main ingredients that can cause problems. However, sometimes nothing can beat a slice of hot buttered toast with a cup of coffee in the morning.
"Butter", I hear you cry - dairy!
I try to avoid dairy 99% of the time but for those of you who know me, I do succumb to a clotted cream tea a couple of times a year and very occasionally I might eat some raw, unpasteurized, organic butter.
The real issue though is the type of bread we are eating. Years ago I used to think that wholemeal was the way to go but that is one of the worst types of bread to eat. The grains won't have been soaked to release and remove the phytic acid, which stop us from absorbing minerals. So if you are are still eating "normal" bread I would suggest changing to firstly organic ingredients because most conventionally grown wheat is treated with Roundup and a variety of pesticides. Then you could change to spelt flour which is a great option. Technically speaking it's a type of wheat but it hasn't been hybridised and is so much gentler on our digestion. Some people who can't eat wheat can eat organic spelt without any problems. This issue of the phytic acid is still there so the better option is to eat traditionally made sourdough bread made by an artisan baker. Many "sourdough" loaves you can buy in the supermarkets and even some bakeries haven't been left to ferment and prove for long enough and so the proteins won't have been predigested as much as they could have been. Time is money and so this important step is often missed. Ask the baker. If he/she is passionate about their baking they will be delighted that you care enough to ask.
That covers the traditional bread options but why not make my Courgette Wraps instead. Load them up with lots of lovely salad and vegetables and maybe some fermented nut cheese or hummus.
So in a nutshell, organic spelt proper sourdough bread is the better option with other alternatives such as homemade wraps being the ideal.