What if your brain fog was actually a bread problem?

It's not stress. It's not sleep. It might be gluten.

Hi everyone,

For a while now, I’ve been talking to you about my sleep, but there was another “fog” I was dealing with that I couldn’t quite put my finger on.

Have you ever had those days where you feel like your brain is wrapped in cotton wool? You’re forgetful, a bit “moody” for no reason, and your energy levels hit a wall by 2 PM?

I used to think it was just stress, or being unfocused. The last place I would look is food, because I eat healthy, I exercise regularly.. but still, something wasn’t quite right.

So I started looking deeper into the connection between our gut and our brain, specifically, how gluten plays a role even if you haven’t been “diagnosed” with anything.

Here is the fascinating part: Our gut is often called our “second brain.” It’s home to the enteric nervous system, which produces about 95% of our body’s serotonin (the “feel-good” hormone).

When someone with Celiac disease, or even a high sensitivity, consumes gluten, the body treats it like an invader. It triggers an immune response that attacks the villi (tiny, finger-like projections in the small intestine). Think of these villi like a lush shag carpet that absorbs all your nutrients. When they get “flattened” by inflammation, you stop absorbing the good stuff, like B12 and Iron, which are essential for brain function.

That “fog”? It’s often just your brain crying out for the nutrients your gut is too inflamed to provide.

So I’ve started experimenting more with Gluten-Free Sourdough, and the difference in my mental clarity has been night and day. It turns out, you don’t have to give up the “joy” of bread to have a happy brain.

If you’re curious about how to transition without feeling like you’re “missing out,” that’s the place to be.

Don’t just take my word for it - here’s what our community is baking:

💬 Maria Goodsell “First time making bread and Gluten Free Wholemeal Sourdough. Tastes nice... Thanks Bloom ❤️❤️❤️”

💬 Gail Holleman ⭐ Rising Contributor “Getting better each time. This is my 4th loaf... Not gummy, beautiful looking loaf.”

These are real people, real kitchens, and real results. Your loaf could be next. 🍞

Sometimes clarity doesn’t come from cutting things out, but from returning to simpler, slower ways of doing them.

If this made you think twice about what you’re eating, you don’t have to overhaul everything overnight. You can start small, even just experimenting with a different kind of bread at home and seeing how your body responds.

---

BONUS RECIPE

If you’ve been inspired to try sourdough but don’t know where to start - this is your sign.

Fluffy Keto Sourdough Pancakes

Fluffy Keto Sourdough Pancakes are made with sourdough discard, which means you get all that gut-friendly fermented goodness in just 40 minutes, no loaf required. Light, fluffy, and just a little tangy - they’re the easiest (and most delicious) way to dip your toes into the world of sourdough.

Perfect for a slow weekend morning. Perfect for your gut. Perfect full stop.

Ingredients

2 Large Eggs
85 g (3 oz ) Cream Cheese
56 g Almond Flour
80 g Keto Sourdough Starter Discard
4.9 g ~ Vanilla Extract
2.5 g ~ Cinnamon
1.5 g Salt
7.4 g ~ Monkfruit Sweetener
44 g ~ Unsalted Butter for Cooking the Pancakes

1. Place all ingredients except for the butter in a blender and blend until well combined. If needed, add a tablespoon of water until everything emulsifies.

2. Melt a tablespoon of the butter in a griddle over medium-low heat and pour about ½ cup of batter out for each pancake. Cook until golden brown on the bottom, about 2 minutes, before flipping and cooking another minute or two on the other side.

3. Repeat until all the pancakes are cooked. Top with butter, if desired, and additional sweetener.

I hope you try this!

To happy guts and minds,

Veronika

P.S. I’d love to hear your story! What’s worked, what hasn’t, and where you are on your journey. Every story is different, and yours might be just what someone else needs to hear!