Strawberry Sourdough French Toast

I haven’t eaten sourdough bread in YEARS because I’ve been too afraid…afraid it would destroy my digestive and immune system like bread started doing seven years ago. I didn’t understand what was happening to my body until I started changing my habits, looking deeper into how different foods affected my health (especially gluten and dairy). Even after my doctor told me to experiment with organic flour to see if that also bothered my system, I was still afraid. So, time went by and I didn’t try it.

While I was at a local market last weekend selling my cookbooks and coloring books, my table was set up next to The Backyard Provides, and I found myself staring at the freshly made loaves of sourdough bread on their table, daydreaming about making grilled cheese sandwiches, cinnamon toast, or Strawberry French Toast.

I started talking to Clay about the sourdough bread his wife, Ashley, makes. I looked over the ingredients and saw that everything was organic. Then, my mind went back to the conversation with my doctor about experimenting with organic sources of gluten to see if it’s glyphosate used in non-organic gluten products in this country instead of gluten itself.

Although I had already made the decision to buy loaves of cinnamon swirl and traditional for my family, I also decided to put on my big girl panties and at least give them a shot. Hey, you don’t know if you don’t try.

I got home and made grilled cheese sandwiches for dinner. As I waited for my stomach to cramp up and get super uncomfortable and bloated, I thought about how delicious that bread tasted and how incredible it felt to eat real bread again. Nothing happened. I made cinnamon toast for breakfast the next morning using that same sourdough bread. No reaction. I felt great.

To say this was a big deal is quite an understatement with all of the digestive issues I have struggled with over the years. When I realized I really could eat this kind of bread, a huge smile spread across my face and my eyes welled up with tears of joy as I started thinking about all the things I could do with this sourdough bread. So, after our family polished off those two loaves in less than 5 days, I went back to the market this morning and bought FIVE loaves. What am I going to do with all that bread? Good question…I sliced the loaves, individually wrapped them, and put them in the freezer to pull out as needed.

If you or someone you know has digestive issues with bread, maybe this post could help you. Sourdough bread is healthier than regular bread because of the following health benefits:

-sourdough bread is easier to digest than other breads because the lactic acid bacteria and wild yeast in the fermentation process neutralize antinutrients in grains, and it’s rich in prebiotics and fiber, which feed good gut bacteria and can improve digestion and gut health

-it has a lower glycemic index than other breads, which means it’s digested more slowly and steadily, which can be beneficial for people with diabetes or blood sugar issues

-it contains more vitamins, minerals, and antioxidants than other breads and makes it easier for the body to absorb nutrients

-the acid in sourdough can break down gluten, making it easier on the stomach for people with gluten intolerance

-it can help raise serotonin levels in the brain, which can help people feel happier and more relaxed

Now that I have my sourdough bread dealer, I will be buying, slicing, and freezing bread to use in the following ways:

-spread with butter, sprinkled with cinnamon sugar and broiled in the oven

-topped with cheese and baked or broiled in the oven

-toasted and spread with nut butter

-toasted and spread with butter and jelly

-grilled cheese sandwiches

-avocado toast

-garlic bread

-tuna melt

-toasted and spread with cream cheese

-any kind of sandwiches

With all that being said, this is not something my system can tolerate EVERY day, but it is an indulgence that I can enjoy once a week. And believe me, I enjoy every single bite even more now that I have such a deep level of appreciation for it.

Strawberry Sourdough French Toast

2 large eggs

1 cup half and half (or 1/2 cup dairy-free milk)

pinch of salt

1 tbsp. granulated sugar

1 tsp. vanilla

1 tsp. cinnamon

1 loaf sourdough bread

1 pint fresh strawberries

In a medium size mixing bowl, whisk together eggs, half and half, salt, sugar, vanilla, and ground cinnamon. Heat a large non-stick skillet or griddle on medium heat. Slice sourdough bread into thick pieces (about 1 inch thick). Dip each piece of bread into mixture and coat both sides before placing on griddle. Cook until golden brown on each side, about 2/3 minutes. Serve with fresh strawberries and Strawberry Maple Syrup.

Strawberry Maple Syrup

2 cups frozen strawberries, thawed

1/2 cup maple syrup

Combine both ingredients in a blender and puree until smooth. Pour through a fine mesh strainer and store in refrigerator for up to 2 weeks.