Let’s talk about sourdough bread! 🍞
After my spiel on how I am going back #glutenfree and then had granola the very next morning in my açaí bowl - I realized maybe not totally #gluten free is the way to go. 😅
So let’s talk about #sourdough #bread . While I was ready to completely remove this from my diet- I realized it doesn’t leave me feeling like a bloated balloon. Why? Probably because it contains less gluten than regular bread.
And let’s admit it - gluten free bread is trash. 👎🏼
Here’s what I learned from my latest class on why sourdough bread has less gluten. 👓 📖 The bacteria in the sourdough starter, specifically lactic acid bacteria, break down the gluten proteins during fermentation. This process doesn’t eliminate gluten entirely, but it reduces the overall gluten content and can make the remaining gluten easier to digest.
✨ Tada!
Sourdough bread is often mistakenly thought of as gluten-free, but it is important to understand its properties. Sourdough is made from fermented grains such as wheat, rye, or barley. During fermentation, the bacteria in the sourdough starter, chiefly lactic acid bacteria, break down some of the gluten proteins, reducing the overall gluten content and potentially aiding digestion. However, it is crucial for those with celiac disease or gluten sensitivity to note that sourdough is not completely gluten-free. The fermentation process makes it easier to digest than regular bread, which can lead some to believe it's safe for gluten-sensitive individuals. The truth is that sourdough still contains some gluten, enough to trigger adverse reactions in those who are sensitive or allergic to gluten. Thus, while sourdough may be tolerated better by some individuals, it is not a safe alternative for everyone. The key takeaway is that while fermentation does lower gluten levels, sourdough is not suitable for people with gluten intolerance or celiac disease. Always consult with a healthcare provider before making dietary changes.
