Second go at a lectin-free bread. This time with 70% millet, 30% sorghum. And to help disguise the very light top, I sprinkled it with ground linseed before baking. . I’m very happy with the rise and I like the taste. . Aside from my own positive experience avoiding lectins, the thing that makes me feel sure that there is truth in the hypothesis of @drstevengundry is that ancient food wisdom has done things for eons that science now knows reduce lectins. . Like Italians taking hours to remove the pips and skins of tomatoes before making sauce rather than throwing it all in; like rising bread through fermentation rather than whipping it up with additives to make a modern loaf; like pasturing animals rather than feeding them soy. . We’re interspersing this lectin-free bread with my ‘normal’ sourdoughs (spelt and rye) and noticing what happens to our bodies and minds. Sourdoughing any grain reduces lectin content, but no-one really knows how much. I intend to find out what works for us. . Taking responsibility for my own health is a vital part of my life. But through creativity and playing in the kitchen, I get to express it as joy and love. . Now to eat some bread!!