Discussion: The dietitian recommended me gluten-free white flour bread. Which is the healthiest bread for autoimmune patients?

I recommend that patients with autoimmune diseases consume anti-inflammatory bread that meets the four principles I mentioned. Sprout bread is highly recommended but requires heating in a toaster (because it is very moist). Sourdough bread from wholemeal, gluten-free (or low-gluten) flour is an excellent alternative.

The recommendation to eat gluten-free bread is correct but insufficient for patients with autoimmune diseases. Gluten is a sticky protein that damages the intestinal walls and is not recommended. White flour is tasty and melts in the mouth but has a high glycemic value. It quickly turns into sugar and nourishes the digestive tract's pathogens (we all have these). Besides, if it is regular yeast bread (compared to sourdough bread), it upsets the balance of intestinal flora.

In summary, there are 4 essential components of healthy bread:
1 low-gluten (or gluten-free) flour
2 Flour with as low a glycemic value as possible. (Becomes sugar more slowly)
3 Sourdough bread (not yeast bread)
4 relatively easy-to-digest bread. (The easiest digestible bread that meets all 4 ingredients is sprouted wholemeal sourdough bread.)