Halloween is officially over and Thanksgiving is in our very near future…but are you prepared if you have allergies or tummy trouble? Everyone is so sensitive these days to food, myself included.

From gluten allergies, to soy, to peanuts, histamines, and beyond, I’m wondering how long until we are all just eating white rice. Or cardboard. Or cardboard rice?

It’s no surprise when you think about it, considering the amount of food we consume that is processed and tampered with on a daily basis. The majority of us are so removed from what we eat (and what it actually takes to get from point A to B), that it can be difficult when our bodies start REACTING negatively to foods in our diet.

Pinpointing exactly WHAT is bothering us can also be very daunting- it took my husband years to figure out that he is sensitive to peanuts and other foods, such as avocados, chickpeas, and black eyed peas. And it took me just about as long to realize I have reactions to soy and nightshades in large amounts.

Let’s just say that dinner parties at our house can get very interesting; some would say even annoying.

Nevertheless, one thing I’ve found that works for us is making our basics from scratch, versus buying them prepackaged. This includes items such as vegan butter, vegetable bouillon, and homemade whole wheat bread (perfect for Thanksgiving stuffing! See recipe notes below).

Whole wheat, despite it’s bad rep, contains a wealth of nutrients and can help with issues such as anemia, breast cancer, chronic inflammation, mineral deficiencies, and more*. As a heart healthy food, wheat can also help you balance cholesterol levels.

Now, I know some people would look at the title of this blog post and question it working for sensitive tummies, considering that it contains gluten. However, it isn’t always gluten that is bothering people when it comes to bread- many times it can be the endless amounts of preservatives, dough conditioners, and additives.

Also, where you get your flour (and whether or not it’s organic) is a factor. I’ve spoken to many people in real life who have found that purchasing freshly ground flour or wheat berries and grinding them at home has helped significantly in how they react to the bread. I’ve been lucky enough to try freshly ground wheat while making my own bread, and let me tell you…it’s like HEAVEN and totally different.

Yes, I do also realize that the “Little Red Hen” approach is not necessarily something everyone is up for, BUT if you think you may be having reactions to certain foods or want to kick the Wonder Bread, making it yourself is always a good option to consider.

Because let’s face it: all the bread at the grocery store is made to LAST. Ingredients that shouldn’t necessarily be in there, are there because they need that shelf life. And those added ingredients won’t always agree with your system.

Personally, I love this bread because:

  • It’s easy to make and the active prep time is about 10 minutes.
  • I feel physically (and mentally) better using less ingredients (and I know exactly what went into the bread).
  • It costs less than store-bought bread, and I get to use organic flour.
  • It’s perfect for those who are sensitive to chemical additives, or those following a low-histamine diet (please see notes below).
  • It tastes AH-MAZING!!!

And a note on low-histamine diets…I’ve read some controversy about whether or not you should consume yeast or wheat; the yeast precautions being a bacterial issue, the wheat being a gluten issue. My thoughts personally (and I’ve done a lot of reading online, cross referencing lists and info, etc.) is that it’s worth a shot trying homemade bread, since fresh breads (and wheat) are generally listed as OK on most low-histamine lists. And as for the yeast: histamine-sensitivity.com states that “yeast-containing products and leavened breads are quite safe on a histamine-restricted diet” since there is “no histamine involved in the process” when it comes to yeast rising dough.

So once, again, you have to decide what works for you. For our family, homemade bread has been an excellent decision and a great alternative to expensive (and chemically laced) store-bought bread.

But enough talking. I hope you get to try this incredible recipe, your tummy will thank you for it! And while you’re at it, lather on some homemade dairy-free butter, would ya?

Whole Wheat Homemade Vegan Bread for Sensitive Tummies

Makes two bread loaves.

Ingredients:

Directions:

  1. Grease two non-stick bread pans with oil of choice (I use sunflower oil) and set aside. If you don’t have a non-stick bread pan, line the bottom with parchment paper for easy removal.
  2. Combine warm water, yeast, and 2 cups of wheat flour in a stand mixer bowl (or medium mixing bowl if working by hand). Let sit for 15 minutes.
  3. Add oil, maple syrup, pink salt, and 4 cups of flour to the bowl, mixing until the dough starts to pull from the sides. (Tip: Combine your salt and remaining 4 cups of wheat flour together before adding; salt can kill the yeast and affect loaf size.) If using a stand mixer, change to dough hook (or turn out on flat surface to knead by hand). Knead for about 6 minutes.
  4. Form two loaves and transfer to bread pans. Cover with a damp towel and place in warm spot. Allow to rise for one hour.
  5. Preheat the oven to 350º. Bake your bread for 25-30 minutes, or until the top is golden brown.
  6. Let cool completely before slicing. Keep stored in a lidded container at room temperature for up to a week.

Extra notes: This bread is SO delicious that you should totally use it to make homemade stuffing for Thanksgiving! Simply use 10 cups of dried bread (approximately one loaf, sliced and dried out overnight), and add it to 2 cups of boiling veggie broth on Thanksgiving day. I also like to add celery, onions, and fresh herbs to my broth (make sure veggies are fully cooked in the broth before adding bread). We do this every year and it’s the ONLY way to enjoy stuffing in my opinion.

This recipe was adapted from “An Oregon Cottage”. You can see the original recipe by clicking here.

Whole Wheat Homemade Vegan Bread for Sensitive Tummies
Yields 2
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Prep Time
15 min
Cook Time
30 min
Total Time
2 hr
Prep Time
15 min
Cook Time
30 min
Total Time
2 hr
Ingredients
  1. 6 C whole wheat flour
  2. 2 C warm water
  3. 2 Tbsp fast-rise yeast
  4. 1/3 C sunflower oil
  5. 1/3 C maple syrup (or brown rice syrup)
  6. 3 tsp Himalayan pink salt
Instructions
  1. Grease two non-stick bread pans with oil of choice (I use sunflower oil) and set aside. If you don't have a non-stick bread pan, line the bottom with parchment paper for easy removal.
  2. Combine warm water, yeast, and 2 cups of wheat flour in a stand mixer bowl (or medium mixing bowl if working by hand). Let sit for 15 minutes.
  3. Add oil, maple syrup, pink salt, and 4 cups of flour to the bowl, mixing until the dough starts to pull from the sides. (Tip: Combine your salt and remaining 4 cups of wheat flour together before adding; salt can kill the yeast and affect loaf size.) If using a stand mixer, change to dough hook (or turn out on flat surface to knead by hand). Knead for about 6 minutes.
  4. Form two loaves and transfer to bread pans. Cover with a damp towel and place in warm spot. Allow to rise for one hour.
  5. Preheat the oven to 350º. Bake your bread for 25-30 minutes, or until the top is golden brown.
  6. Let cool completely before slicing. Keep stored in a lidded container at room temperature for up to a week.
Notes
  1. Extra notes: This bread is SO delicious that you should totally use it to make homemade stuffing for Thanksgiving! Simply use 10 cups of dried bread (approximately one loaf, sliced and dried out overnight), and add it to 2 cups of boiling veggie broth on Thanksgiving day. I also like to add celery, onions, and fresh herbs to my broth (make sure veggies are fully cooked in the broth before adding bread). We do this every year and it's the ONLY way to enjoy stuffing in my opinion.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

 Thank you so much for taking the time for your health and happiness!

This post was shared on I Am Pinnable.

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Switching to recipes that are Low-Histamine AND Vegan can be a challenge, especially when you have work and other commitments on your plate. I believe that plant-based foods have the ability to help us heal from the inside out, and it doesn't have to be complicated or boring! That's why I'm in the process of developing EASY solutions for LH Vegans on the go. If you would like to get on the VIP list and get TIPS for starting the Low-Histamine Vegan process (plus get notified when I post a new LHV recipe), please sign up below!

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8 comments

Reply

I love how simple the ingredients are in this recipe! And I’m with you on that one, nothing beats homemade bread, and you know exactly what went into it. It looks absolutely delicious!

Reply

Thank you Anna! I think anything homemade is always going to be better! Hope you get to try this recipe!

Reply

Sounds like a lovely loaf 🙂

Reply

Thanks Amber!

Reply

This bread looks flavourful and hearty. Beautiful recipe.

Reply

Thank you Leanna!

Reply

I am fairly ignorant of shelf life of home-baked bread. Can you give an estimate of how long this bread lasts before I would need to bake more?

Reply

Hi Jenn! It really depends on how many people have access to the bread- we have a family of 5, so two loaves last about a week (sometimes a little less). If you make this and don’t know if you’ll get to the second loaf right away, slice the second loaf and then freeze it for later use. Hope that helps!

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