Are you lethargic? Do you often get brain fog? You might be sensitive to gluten! Gluten de-sensitizes important nutrient absorbers in the colon called "villi". When villi cannot absorb nutrients, the body suffers, and the brain is the first to feel the effects.

Try going gluten-free, starting with this tasty bread, found in the Everyday Gluten-Free recipe book by Kim Wilson!

Ingredients

Soak ingredients:

• 1 cup brown rice
• ¾ cup millet (or millet and buckwheat groats)
• 1 Tbsp apple cider vinegar
• Optional: 2 Tbsp sesame seeds 

Blender ingredients:

• 1-¼ cup water
• 2 Tbsp oil
• 1 Tbsp honey
• 2 tsp apple cider vinegar
• ¼ cup ground flax
• 1 tsp salt 

• ½ cup cornmeal
• 2 tsp baking powder
• ½ tsp baking soda

Directions

1. Soak brown rice, millet, apple cider vinegar and sesame seeds (optional) in plenty of water for at least 8 hours (overnight). Drain well.
2. Place soak ingredients in a blender with blender ingredients and blend well.
3. Sift dry ingredients through a sieve and whisk into blended batter to avoid lumps.
4. Pour into an oiled pan and bake at 350 degrees for about 55 minutes.
5. Allow to cool for at least 30 minutes before slicing.