The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Wyatt's picture

Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Dis

November 23, 2011 - 6:32am -- Wyatt

Have you seen some of the cool research showing that gluten sensitivity is lower in naturally fermented baked goods? Here's a link to a cool article from Italy showing original gluten at almost 75000 ppm, reduced to 12 ppm after sourdough fermentation.

Subscribe to RSS - celiac