Anna suggested I read this great article from a Seattle blogger, Debs. She delves into research about sourdough breads, and what a difference they could make for those with Gluten intolerance / Celiac Disease. I covered some of this in my posts about properly preparing grains and sprouting grains but this explains more for those with gluten issues.
photo by bcmom
Read an excerpt: (NOTE: see an important clarification from Debs in the comments.)
The researchers compared the gluten levels, and also the taste and quality, of the final baked breads… The results were striking. The sourdough fermented breads lost about ninety percent of the added gluten, placing the contaminant level low enough to be safe even for those with celiac disease (below 20 ppm). The gluten levels in the yeast-risen bread remained virtually unchanged. The sourdough version was, subjectively of course, found to have better consistency and flavor… Those with Celiac disease and other extreme gluten sensitivity should be especially aware of this result.
- Be sure to read the whole article and find out which sourdough breads are the real thing.
- Also, read the interesting follow up from Debs.
- Who is Weston A. Price?
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