My favorite new go to bread recipe that I make multiple times a month! I made this because I was having trouble finding any breads that I could buy at the store that were low in acrylamide. All baked breads contain it, though some are lower in it than others.

A lot of breads with nuts or seeds out there also contain phytic acid, which blocks the absorption of the beneficial nutrients in the bread such as Iron, Zinc, Magnesium and Calcium*1 which I equally didn't want to sacrifice when figuring out how to make my own recipe. It took a lot of trial, I first learned about every single

different type of grain there was including the least commonly used kind like ancient grains. I found some

really unnerving news along the way about certain kinds of grains/flours used in some breads.

Here's an article about that in___________if you want to see more on what I discovered in my bread creating journey. I researched starches as exotic from sorghum to cassava and more common ingredients like wheat, rice, etc.

I wanted to eat something safe to ensure I wouldn't have any hiccups on the road to recover from cancer, but also no breads with substances that would be pregnancy safe in case I was unknowingly expecting again, and also kid friendly so my little ones I already have would be able to eat them without concern.

Although this is not acrylamide free, it is the lowest I've been able to find. I recommend pairing it with some type of naturally occurring form of calcium or food high in asparaginase, an enzyme that helps flush acrylamide from the system. To read more on what acrylamide is and how to reduce and remove acrylamide from your food you can find more information here at ____________________________.

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